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Brenda Gantt Orange Slice Cake topped with sweet orange glaze and pecans on a rustic kitchen table.

Brenda Gantt Orange Slice Cake Recipe

Mealoras
Moist and flavorful Southern-style Orange Slice Cake with candy slices, dates, coconut, and pecans
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Servings 12 Slices

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.