Brenda Gantt’s Orange Slice Cake is a classic Southern dessert that has stood the test of time. Loved for its moist texture, sweet citrus flavor, and rich combination of candy orange slices, dates, coconut, and pecans, this cake is perfect for family gatherings, weekend treats, or a simple afternoon indulgence. With step-by-step instructions, helpful tips, and FAQ guidance, even first-time bakers can create a cake that’s both delicious and visually stunning.
Table of Contents
This cake brings together the perfect balance of sweetness, texture, and flavor, with the candy slices adding bursts of citrus, dates contributing natural sweetness, and pecans and coconut providing a rich, nutty layer. Baking the cake slowly at a low temperature ensures it remains moist, tender, and perfectly dense without being heavy.
Why This Brenda Gantt Orange Slice Cake Is So Special
Brenda Gantt’s Orange Slice Cake isn’t just another dessert it’s a southern tradition. The cake’s charm lies in its combination of distinctive ingredients and the slow baking process, which allows the flavors to meld beautifully. The long, low-heat baking ensures that the candy slices, dates, and nuts are evenly distributed and the cake achieves that classic moist, tender crumb that melts in your mouth.
Key Highlights:
- Southern classic dessert with deep flavor
- Long, slow baking for perfect moisture
- Candy slices, dates, coconut, and pecans create a rich texture
- Easy to make at home with simple ingredients
If you enjoy old-fashioned Southern desserts, you might also love Strawberry Cheesecake Banana Pudding, a no-bake, creamy layered treat that’s always a crowd favorite
Ingredients for Brenda Gantt Orange Slice Cake
Here’s everything you’ll need to bake this cake:
| Ingredient | Quantity |
| Salted butter, softened | 1 cup (2 sticks) |
| Sugar | 2 cups |
| Eggs | 4 |
| Buttermilk | ½ cup |
| Baking soda | 1 tsp |
| All-purpose flour (preferably White Lily) | 3½ cups |
| Orange candy slices, chopped | 1 lb |
| Shredded coconut | 2 cups |
| Sugar dates, chopped | 1 lb |
| Chopped pecans | 2 cups |
For the Glaze:
| Ingredient | Quantity |
| Sugar | 2 cups |
| Orange juice (no pulp) | ¾ cup |
Ingredient Tips:
- Butter: Adds richness and ensures a tender crumb. Use unsalted if preferred.
- Buttermilk: Reacts with baking soda for a soft, airy texture. Whole buttermilk works best.
- Candy Orange Slices: Provide bursts of sweet citrus flavor. Can be substituted with similar soft fruit candies.
- Dates, Coconut, Pecans: Add sweetness, texture, and depth of flavor. Adjust quantities for personal taste.
Recommended Equipment
- Large mixing bowl for combining ingredients
- Stand mixer or hand mixer for creaming butter and sugar
- Tube pan (Bundt or round) for even baking
- Parchment paper to line the pan for easy removal
- Skewer or toothpick for checking doneness and poking holes for glaze
- Pastry brush (or clean paint brush) for applying the glaze
How to Make Brenda Gantt Orange Slice Cake
Follow these steps for a perfectly baked, flavorful cake:
1. Cream the Butter and Sugar
Beat 1 cup of softened butter with 2 cups of sugar until light, creamy, and fluffy. Add 4 eggs one at a time, mixing thoroughly after each addition. Proper creaming traps air, which helps create a tender, moist crumb.
2. Prepare the Buttermilk Mixture
Stir 1 teaspoon baking soda into ½ cup buttermilk and let it foam slightly. Fold this mixture into the creamed butter and sugar to activate the leavening and ensure a light texture.
3. Mix the Dry Ingredients
In a large bowl, combine 3½ cups flour with 1 lb chopped candy orange slices, 1 lb chopped dates, 2 cups shredded coconut, and 2 cups chopped pecans. Toss to coat evenly with flour this prevents the candy and dates from sinking to the bottom of the cake.
4. Combine Wet and Dry Ingredients
Gradually fold the wet batter into the dry mixture until thoroughly combined. The batter will be thick and sticky, which is normal for this cake. Use a spatula to ensure even mixing without overworking the batter.
5. Prepare the Pan
Grease and flour a tube pan, then line the bottom and sides with parchment paper. This ensures the cake releases easily after baking and prevents sticking.
6. Bake the Cake
Spoon the batter into the prepared pan and spread it evenly. Bake at 250°F (120°C) for 2½ to 3½ hours, or until a toothpick inserted in the center comes out clean. The low and slow bake ensures a moist, tender texture throughout.
7. Make the Glaze
Combine 2 cups sugar and ¾ cup orange juice in a small saucepan. Bring to a boil and cook for 1 minute. While the cake is still warm, poke small holes on top and pour half of the glaze over it. Let the cake cool for 2 hours to absorb the glaze.
8. Finish with Glaze
Remove the cake from the pan carefully. Reheat the remaining glaze and use a pastry brush to paint it over the sides and top of the cake. This locks in moisture and gives the cake a glossy finish.
Tips for a Perfect Orange Slice Cake
- Use Room-Temperature Butter: Ensures even mixing and light texture.
- Flour Candy Pieces: Prevents sinking during the long bake.
- Cooling Rack: Use one to prevent steam buildup at the bottom of the cake.
- Low & Slow Baking: Ensures even cooking without overbrowning.
- Glaze Handling: If glaze thickens, warm slightly before brushing.
Variations & Customizations
- Nut-Free Version: Omit pecans for a simpler version.
- Date-Free Version: Skip dates for a lighter cake.
- Mini Candy Version: Use smaller candy slices for a subtle candy flavor.
- Glaze Variations: Add vanilla or a pinch of salt to the orange juice glaze for extra depth.
Make Ahead & Storage
- Room Temperature: Store in an airtight container for 2–3 days.
- Refrigeration: Keeps for up to a week, tightly covered.
- Freezing: Wrap slices individually in plastic wrap and freeze up to 2 months.
- Overnight Flavor Boost: Allowing the cake to sit enhances flavor and moisture.
Serving Suggestions
- Pair with coffee, tea, or milk for a comforting treat.
- Serve as a dessert after meals or as a sweet brunch option.
- Perfect for casual gatherings or weekend baking with family.
- Can be garnished with extra chopped pecans or a light dusting of powdered sugar.
If you love easy, no-bake desserts, the Brownie Refrigerator Cake Recipe is a decadent chocolate treat that’s simple to make and perfect for any occasion
Frequently Asked Questions
1. What are candy orange slices, and how do I use them in this cake?
Soft, sweet orange-flavored candies. Chop them and toss in flour before adding to the batter to prevent sinking.
2. Can I use different fruit or candy instead of orange slices?
Yes, other soft candies or dried fruit work. Keep total weight similar for texture consistency.
3. Why flour the candy pieces?
Flouring prevents them from sinking and ensures even distribution in the cake.
4. How long should I bake the cake?
Bake at 250°F (120°C) for 2½ to 3½ hours. Low-and-slow baking keeps it moist.
5. Can I make this cake ahead of time?
Yes, bake a day or two in advance. Store covered at room temperature or refrigerate.
6. How should I store leftovers?
Airtight container at room temperature for a few days, or freeze slices individually.
7. Is there a video for this recipe?
Yes, online tutorials show the step-by-step process.
8. How does this differ from other orange slice cakes?
Brenda Gantt’s version is a Southern classic with candy slices, dates, coconut, and pecans, baked low and slow for rich, moist flavor.
9. Can I make a simple orange slice cake without nuts or coconut?
Yes, though the texture will be slightly less rich.
10. Can this be adapted to a regular orange cake recipe?
Yes, omitting candy, dates, and coconut creates a lighter orange-flavored cake.
11. Can I bake this cake in smaller pans?
Yes, adjust the baking time slightly. Check with a toothpick for doneness.
12. Can I reduce sugar without affecting texture?
Slight reductions are possible, but keep at least 1¾ cups sugar for moisture and structure.
Final Thoughts
Brenda Gantt’s Orange Slice Cake is more than just a dessert—it’s a Southern favorite that perfectly balances rich flavors, tender texture, and a subtle hint of nostalgia. Every bite offers a delightful combination of sweet candy orange slices, naturally sweet dates, crunchy pecans, and shredded coconut, creating a cake that is both comforting and indulgent.
This cake isn’t just for special occasions; it’s perfect for weekend baking, casual family gatherings, or an afternoon treat with a cup of coffee or tea. Its long, slow baking process ensures a moist, flavorful crumb, while the sweet orange glaze adds a beautiful finish and helps seal in moisture, giving it that classic Southern charm.
One of the best parts about this recipe is its versatility. You can experiment with variations like nut-free or date-free versions, try smaller candy slices for subtle bursts of flavor, or adjust the glaze to suit your taste. It’s also ideal as a make-ahead dessert allowing the flavors to meld overnight enhances the cake’s richness and depth, making it even more delicious the next day.
Baking Brenda Gantt’s Orange Slice Cake is about more than just creating a dessert—it’s about sharing a piece of tradition and creating lasting memories with family and friends. Each step, from mixing the batter to brushing on the final glaze, becomes part of the experience. Whether you serve it at a simple family dinner or as a centerpiece dessert, this cake embodies the warmth, comfort, and generosity of Southern baking.
Brenda Gantt Orange Slice Cake Recipe
Ingredients
- 1 cup 2 sticks salted butter, softened
- 2 cups sugar
- 4 eggs
- ½ cup buttermilk
- 1 tsp baking soda
- 3½ cups all-purpose flour preferably White Lily
- 1 lb orange candy slices chopped
- 2 cups shredded coconut
- 1 lb sugar dates chopped
- 2 cups chopped pecans
- For the Glaze:
- 2 cups sugar
- ¾ cup orange juice no pulp
Instructions
- Cream the Butter and SugarBeat 1 cup of softened butter with 2 cups of sugar until light, creamy, andfluffy. Add 4 eggs one at a time, mixing thoroughly after each addition. Propercreaming traps air, which helps create a tender, moist crumb
- Prepare the Buttermilk MixtureStir 1 teaspoon baking soda into ½ cup buttermilk and let it foam slightly.Fold this mixture into the creamed butter and sugar to activate the leaveningand ensure a light texture
- Mixthe Dry IngredientsIn a large bowl, combine 3½ cups flour with 1 lb chopped candy orange slices, 1lb chopped dates, 2 cups shredded coconut, and 2 cups chopped pecans. Toss tocoat evenly with flour—this prevents the candy and dates from sinking to thebottom of the cake
- CombineWet and Dry IngredientsGradually fold the wet batter into the dry mixture until thoroughly combined.The batter will be thick and sticky, which is normal for this cake. Use aspatula to ensure even mixing without overworking the batter
- Preparethe PanGrease and flour a tube pan, then line the bottom and sides with parchmentpaper. This ensures the cake releases easily after baking and prevents sticking
- Bakethe CakeSpoon the batter into the prepared pan and spread it evenly. Bake at 250°F(120°C) for 2½ to 3½ hours, or until a toothpick inserted in the center comesout clean. The low and slow bake ensures a moist, tender texture throughout
- .Make the GlazeCombine 2 cups sugar and ¾ cup orange juice in a small saucepan. Bring to aboil and cook for 1 minute. While the cake is still warm, poke small holes ontop and pour half of the glaze over it. Let the cake cool for 2 hours to absorbthe glaze
- Finishwith GlazeRemove the cake from the pan carefully. Reheat the remaining glaze and use apastry brush to paint it over the sides and top of the cake. This locks inmoisture and gives the cake a glossy finish
Notes
- Use room-temperature butter for easier mixing and a fluffier batter.
- Flour the candy slices and dates to prevent them from sinking to the bottom.
- Bake low and slow to ensure a moist, tender cake.
- Let the cake cool completely before applying the second coat of glaze for best results.
- Can be made ahead and stored in an airtight container at room temperature or in the fridge.
- Cake can be frozen: wrap slices individually for up to 2 months.
- For nut-free or date-free variations, simply omit pecans or dates.
Mealoras your go-to for simple, flavorful recipes! From quick weeknight dinners to sweet treats and family favorites, we make cooking easy, fun, and delicious for everyone in the kitchen.
