Orange Slice Cake – A Sinkology Holiday Recipe


Categories: Recipes


a orange slice cake with a glass of milk

Holidays and traditions are just part of what makes this time of year my most favorite season. The traditions that  flash me right back to holiday’s pasts seem to always involve food (not a big surprise coming from a food blogger, huh?!)

a orange slice cake

This orange slice cake holds a special place in my food memories, combining cake and candy for a big impression. My mom made it every year between Thanksgiving and Christmas, and I loved it for both dessert and breakfast. The addictively delicious citrus orange flavor, along with the moist, dense, and sticky texture, kept me coming back. Now, as an adult, the aroma of sweet orange mixed with dates, coconut, and warm buttery cake transports me back to my childhood, standing in the kitchen with my mom, eagerly awaiting a thick slice of Orange Slice Cake.

Once the chopped add-ins are combined with flour, it’s time to move onto the cake. Simply combine sugar, buttermilk & eggs in the mixer.

And then work in the dry ingredients: flour, baking soda & kosher salt.

Once the cake batter is combined, incorporate the chopped nuts, dates, orange candies and coconut. 

Pour the batter into a well prepared (buttered & floured) bundt pan.

Bake the cake at 300° for 1 hour & 45 minutes. While the cake is baking, combine one cup of orange juice with 2 cups of confectioners sugar.

As soon as the cake is done baking, remove it from the oven & use a chopstick to poke holes throughout the cake. Set the cake on a baking sheet and pour the orange juice syrup over the cake. (By setting the cake on a baking sheet, you will catch any of the spills and prevent a big kitchen mess.)

a fresh orange slice cake out the oven

Once the cake has been saturated with the liquid, cover it with foil (while still in the pan) and refrigerate the cake overnight.

To serve the cake, set the pan in a hot water bath for about 10 minutes. Invert the cake on a baking rack and tap to release the cake.

Slice and serve cold (because that’s the way momma served it!) I doubt another bite of food that could say “Merry Christmas!!” better than a slice of this Orange Slice Cake!

a fresh orange slice cake

Orange Slice Cake

Serves 16

Prep Time

15 min

Cook Time

1 hr 45 min

Total Time

2 hr

Ingredients

  1. 1 pound orange slice candy, chopped
  2. 8 oz chopped dates
  3. 1 c shredded sweetened coconut
  4. 1 c chopped pecans
  5. 1 c chopped walnuts
  6. ½ c flour

Wet Ingredients

  1. 2 c sugar
  2. 2 sticks salted butter, softened
  3. 4 eggs

Dry Ingredients

  1. 3½ c flour
  2. ½ t salt
  3. 1 t baking soda

Orange Juice Syrup

  1. 1 c orange juice
  2. 2 c confectioners sugar

Instructions

  1. *Please note, this recipe calls for the baked cake to rest in the fridge overnight, so plan your time accordingly*
  2. Preheat oven to 300°. Prepare a bundt pan by spraying with non-stick spray (or greasing with butter) and then dusting with flour. In a medium mixing bowl combine first 6 ingredients. Set aside.
  3. In the mixing bowl of your mixer, combine sugar, butter and eggs. Mix on medium speed until combined. In a medium mixing bowl, combine dry ingredients. Add dry ingredients to the mixer in thirds, mixing thoroughly between additions. Once the dry ingredients are incorporated, add the chopped nuts, candy and coconut. Mix to incorporate.
  4. Pour batter into prepared pan and place in preheated oven. Bake for 1 hour 45 minutes.
  5. While cake is baking, combine orange juice & confectioners sugar. Whisk until the sugar is dissolved.
  6. Once baking is complete, use a chopstick or small dowel to poke holes in the cake. Set the cake on a baking sheet and pour orange juice syrup over the cake. Cover the cake with foil and place in the fridge overnight.
  7. When ready to serve the cake, place the cake in a hot water bath for 10 minutes then invert the cake on a baking rack. You may need to work a knife around the edges of the cake and tap the pan to help release it.
  8. Serve cold. Serves 16.

By Food for a Year



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