For an even richer flavor, consider adding 1/4 cup of dark rum or bourbon to the orange juice glaze. If you don't have buttermilk, you can make a substitute by adding 1 1/2 teaspoons of white vinegar or lemon juice to 1/2 cup of milk. Let it stand for 5 minutes before using. To prevent the cake from sticking, you can also line the bottom of the tube pan with parchment paper in addition to greasing and flouring it. This cake is best stored in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.
Orange Slice Cake
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING12 People
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VIEWS160
A luxuriously moist and festive cake, studded with jewel-toned candied orange slices, dates, and pecans, then drizzled with a tangy orange glaze. A delightful centerpiece for any holiday gathering!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate156 g
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Cholesterol103 mg
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Fiber7 g
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Protein9 g
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Saturated Fat14 g
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Sodium290 mg
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Sugar116 g
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Fat33 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 250 degrees F (120 degrees C). Grease and flour a 10-inch tube pan thoroughly. (5 minutes)
02 Step
Recipe View In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. (7 minutes)
03 Step
Recipe View Add the eggs one at a time, beating well after each addition to ensure a smooth and emulsified batter. (3 minutes)
04 Step
Recipe View In a separate small bowl, dissolve the baking soda in the buttermilk. Then, add this mixture to the creamed butter and sugar. Stir until just combined. (2 minutes)
05 Step
Recipe View In a large bowl, combine the flour, chopped dates, candied orange slices, and chopped pecans. Toss until the fruit and nuts are well coated in flour. This prevents them from sinking to the bottom of the cake during baking. (5 minutes)
06 Step
Recipe View Gradually add the flour mixture to the wet ingredients, mixing on low speed or with a sturdy wooden spoon until just combined. Be careful not to overmix; the batter will be thick. (8 minutes)
07 Step
Recipe View Stir in the shredded coconut. (2 minutes)
08 Step
Recipe View Pour the batter into the prepared tube pan, spreading evenly. (3 minutes)
09 Step
Recipe View Bake for 2 1/2 to 3 hours, or until a long skewer inserted into the center comes out clean. (150-180 minutes)
10 Step
Recipe View While the cake is baking, prepare the orange glaze. In a medium bowl, whisk together the fresh orange juice and sifted confectioners' sugar until smooth and lump-free. (5 minutes)
11 Step
Recipe View As soon as the cake is removed from the oven, slowly pour the orange glaze evenly over the hot cake, allowing it to soak into the cake. (3 minutes)
12 Step
Recipe View Let the cake cool completely in the pan overnight before inverting it onto a serving plate. This allows the glaze to fully penetrate and the cake to set properly. (480+ minutes)
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Jairo Shanahan
May 27, 2025I made this cake for Christmas last year, and it was a huge hit! Everyone raved about it. The recipe was easy to follow, and the results were amazing.
Guy Ankunding
Mar 2, 2025I've made this cake several times, and it always turns out perfectly. It's a great recipe for a special occasion.
Garland Treutel
Feb 1, 2025This cake is a family favorite! It's so moist and flavorful, and the candied orange slices add the perfect touch of sweetness.
Tillman Heller
Feb 15, 2024The orange glaze is the perfect finishing touch for this cake. It adds a bright, citrusy flavor that complements the other ingredients perfectly.