Sunday, October 15, 2017

Classic Southern Orange Slice Cake


I'd never heard of the southern classic Orange Slice Cake until recently, but I knew once I saw it that I had to make it. I would describe this delicious cake as about 3/4 delicious bundt cake and 1/4 fruitcake. Though the fruit in this case is actually orange candy. It is incredibly rich, so be sure to cut your servings very thin.


It is perfect as is, but as you can see in the first picture, you can add a bit of freshly whipped cream on top if you like, but try not to make the cream too sweet. There is plenty of sweetness in the cake itself already.


This was a huge hit at our house. It is worth the time and effort. If you love orange slice candies and you love a good bundt cake with a cup of coffee, this might be just the right dessert for you.


Be sure to check my notes if you plan on making this. I've included tips to help this cake turn out great. Enjoy!


Notes: I have a lot of notes for this cake! Nothing is difficult, but I wanted to explain a few things thoroughly. I used an angel food pan for this cake which worked out great. You can feel free to use a traditional tube pan.

It is important to line the pan with parchment. The reason for this is that any candy that touches the pan can end up sticking. I made a template on a large piece of parchment and cut it to fit my pan. I lined the sides and the tube that runs through the middle of the cake. Here is a handy video for how to line a tube pan from one of my favorite youtube cooking channels, Southern Frugal.

You also need to spray the pan very well with baking spray after you line your pan. This whole pan preparation process is a bit of a hassle but it is worth it when the cake comes out beautifully and nothing sticks. You should let the cake cool completely, overnight is best, before attempting to remove it from the pan, otherwise it can break apart. Glaze it while it is hot and then let it sit on the counter, preferably uncovered, overnight to cool.

I followed high altitude adjustments for this cake. I added 1/4 cup extra flour to the recipe below and decreased the baking soda just a tiny bit. If you also bake at a high altitude I recommend doing the same.

Classic Southern Orange Slice Cake
Makes about 16+ servings
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Ingredients:
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk
  • 16 ounces (2 cups) orange slice candy, chopped
  • 2 cups chopped pecans
  • 1 cup sweetened flake coconut
  • 1 cup pitted, chopped dates
  • For glaze:
  • 2 cups powdered sugar
  • 1/2 cup orange juice
  • Optional garnish: lightly sweetened whipped cream and additional candy slices
Directions:
  1. Preheat oven to 275-f degrees. Set the rack one notch above the center setting. Have a baking sheet ready to place underneath your baking pan. It makes it easier to remove from the oven as well as acting as a guard if anything should overflow from the pan. Prepare the parchment liners for your pan (see notes above.)
  2. Using a large stand mixer, cream the butter and sugar together for several minutes until fluffy. Add in the eggs one at a time, beating after each. Add in the flour, baking soda and buttermilk, alternating between dry and wet ingredients, about half at a time until complete. Switch to using a large wooden stirring spoon for the final few additions.
  3. Add candy pieces, pecans, coconut, and dates. Mix well.
  4. Spoon the batter into the pan that has been parchment lined and sprayed with cooking spray. Be sure to press down on the batter a bit to avoid having large air pockets. Give it a rap on the counter once done. Place on top of the baking sheet. Add a piece of aluminum foil to lay across top of the pan (this will be removed after one hour of baking.)
  5. Bake at 275-f degrees for 2 hours, or until a cake tester comes out clean. For me this took more like 2 3/4 hours, but ovens and altitudes vary. Be sure to remove that aluminum foil after the first hour. It is to prevent over browning. If at any point your cake looks to be getting too browned on top, simply add it back.
  6. While the cake is finished baking but still hot, prepare the orange glaze in a mixing bowl with a whisk to remove any powdered sugar clumps. Mix very well until smooth. Spoon over the cake, getting every area well coated. Allow the cake to cool overnight on the counter, preferably uncovered.
  7. When ready to remove from pan, take a narrow thin spatula or knife and gently go around all the edges to release the cake from the pan. Invert it onto a plate, then invert that onto a cake plate. Cut the serving slices thinly as it is very sweet and rich. If desired, served with freshly whipped cream and an extra piece of candy as garnish.
Recipe adapted from Betty's Kitchen as well as lots and lots of other places online. It is popular!

3 comments:

  1. I haven't had orange candy in years! I always loved it so much, I will have to put this cake on the baking list.

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  2. This sounds delicious. I would love for you to stop by diyhshp.blogspot.com and link this up to my More the Merrier link party.

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  3. Christmas Memories! My Mama (my Mom's mother) would make her Orange Slice Cake and Fruitcake every Christmas. I loved her Orange Slice Cake and my Daddy loved her Fruitcake. She would use butter wraps to line her pan. She would save them (in the refrigerator) and put the butter side on the pan and the butter up the other side. Thanks so much for sharing this recipe and bringing back wonderful memories!

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