Desserts - Recipe for orange slice cake
Author: Scott Robertson
Makes 1 x 23cm 9" cake 4 cm / 1.6" high, or 2 x 20cm/8" cakes 3cm / 1.2" high. A deliciously sweet Bundt cake filled with cheery jelly orange candy pieces, coconut and pecans.
Orange Slice Cake
This orange slice cake is full of fruit goodness! Learn how to make this moist, delicious dessert, plus, get tips for how to make the best cake.
Provided by: insanelygood
Total time: 195 minutes
Cook time: 180 minutes
Prep time: 15 minutes
Yields: 12 servings
Number of ingredients: 12
Provided by: insanelygood
Total time: 195 minutes
Cook time: 180 minutes
Prep time: 15 minutes
Yields: 12 servings
Number of ingredients: 12
Ingredients:
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 eggs, room temperature
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 3 1/2 cups all-purpose flour
- 1 pound dates, pitted and chopped
- 1 pound orange slice candies, chopped
- 2 cups pecans, chopped
- 1 1/3 cups shredded coconut
- 1 cup orange juice
- 2 cups powdered sugar
Nutrition:
- Calories: 98 cal
- Preheat the oven to 250 degrees Fahrenheit. Grease a 10-inch tube pan with butter and dust with flour.
- In a large mixing bowl, combine the softened butter and sugar. Beat at medium speed until light and fluffy, about 4-8 minutes. Add the eggs, 1 at a time, beating after every addition.
- In a separate bowl, stir in the baking soda and buttermilk until dissolved. Pour it into the butter mixture and combine.
- Pour the flour into a large bowl. Add dates, orange slices, and nuts and stir to coat. Pour the flour mixture and coconut into the butter mixture. Stir with a wooden spoon until well-combined. The batter will be stiff.
- Pour the batter into the prepared tube pan. Bake for 2 1/2 to 3 hours or until a toothpick inserted into the center comes out clean.
- Towards the last few minutes of baking, prepare the glaze. Stir the orange juice and powdered sugar until the mixture is smooth. Pour the glaze over the hot cake.
- Let the cake cool in the pan overnight. Flip the cake over a serving plate. Slice and enjoy!
Orange Slice and Raisin Cake
A beautiful cake to make during the holiday season.
Provided by: Recipe by Favorite Recipes Press, Recipe by Favorite Recipes Press
Yields: 14 servings
Number of ingredients: 12
Provided by: Recipe by Favorite Recipes Press, Recipe by Favorite Recipes Press
Yields: 14 servings
Number of ingredients: 12
Ingredients:
- 3 1/2 cups all-purpose flour
- 1 cup golden raisins or chopped dates
- 1 (10-ounce) package orange slices candy, chopped
- 2 cups pecans, chopped
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 eggs
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 1 cup shredded coconut
- 1 cup orange juice or pineapple juice
- 2 cups confectioners' sugar
How to cook:
- Combine the flour, raisins, candy and pecans in a bowl and toss to coat.
- Beat the butter and granulated sugar in a mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix the baking soda and buttermilk in a small bowl; beat into the egg mixture. Stir in the flour mixture and coconut. Spoon into a greased and floured 9×13-inch baking pan.
- Bake at 250F for 2 1/2 to 3 hours.
- Mix the orange juice and confectioners’ sugar in a bowl until smooth and pour evenly over the hot cake. Let stand overnight before serving.
- Recipe reprinted with permission from Five Forks: Irresistibly Delicious Dishes (Kerr Vance Academy, Henderson, N.C., 2010).
Classic Southern Orange Slice Cake
A deliciously sweet Bundt cake filled with cheery jelly orange candy pieces, coconut and pecans. Garnish with a tart and sweet orange glaze.
Provided by: Ali @ Jamhands.net
Total time: 180 minutes
Cook time: 120 minutes
Prep time: 60 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 13
Provided by: Ali @ Jamhands.net
Total time: 180 minutes
Cook time: 120 minutes
Prep time: 60 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 13
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 chewy orange fruit slices
- 2 cups chopped pecans
- 1 cup sweetened flake coconut
- 1 cup pitted dates
- 2 cups powdered sugar
- 1/2 cup orange juice
- Optional garnish: lightly sweetened whipped cream and additional candy slices
Nutrition:
- Calories: 614 kcal
- Carbohydrate: 95 g
- Protein: 9 g
- Fat: 24 g
- Saturated Fat: 10 g
- Trans Fat: 1 g
- Cholesterol: 72 mg
- Sodium: 221 mg
- Fiber: 3 g
- Sugar: 61 g
- Unsaturated Fat: 13 g
- Serving Size: 1 serving
- 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 Bundt pan (see notes)
- 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.
- Add candy pieces, pecans, coconut, and dates. Mix well.
- 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.)
- 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.
- 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.
- 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.
Whole Orange Cake
Recipe video above. This is a wonderful moist cake that's bursting with orange flavour in a way that you can only achieve using whole oranges - rind and all! Boiling the oranges removes the bitterness from the pith (white part). You still get the fainest whiff of bitterness in the finshed cake - but it's actually pleasant and reminds you that you're eating real oranges!It's a terrific and easy cake that's perfect to take to any gatherings since it's also gluten-free and everyone can eat it. The nutty almond flavour is wonderful, and keeps it ultra-moist.Makes 1 x 23cm 9" cake 4 cm / 1.6" high, or 2 x 20cm/8" cakes 3cm / 1.2" high.
Provided by: Nagi
Total time: 95 minutes
Cook time: 90 minutes
Prep time: 5 minutes
Yields: 12 servings
Cuisine: Western
Number of ingredients: 5
Provided by: Nagi
Total time: 95 minutes
Cook time: 90 minutes
Prep time: 5 minutes
Yields: 12 servings
Cuisine: Western
Number of ingredients: 5
Ingredients:
- 2 medium oranges, fresh whole with rind on - any type
- 1 1/4 tsp baking powder
- 6 large eggs (, at room temp (Note 2))
- 1 1/4 cups white sugar
- 2 3/4 cups almond meal / ground almonds ((Note 3))
Nutrition:
- Calories: 268 kcal
- Carbohydrate: 32 g
- Protein: 8 g
- Fat: 14 g
- Saturated Fat: 2 g
- Cholesterol: 82 mg
- Sodium: 32 mg
- Fiber: 4 g
- Sugar: 26 g
- Serving Size: 1 serving
- Boil oranges:
- Boil 10 minutes: Place oranges in a pot and cover with cold water. Bring to the boil over medium high heat. Boil for 10 minutes and drain.
- Repeat x 2: Put oranges back in the pot, cover with cold water and boil again for 10 minutes. Drain, then repeat once more (ie. boil oranges 3 x 10 minutes). Shortcut: Boil 40 minutes without draining, keeping an eye on water level. (Note 4)
- Chop: Rinse oranges, then cool slightly so you can handle them. Slice into 1cm / 1/4" slices then dice, removing any seeds. Cool completely.
- Batter:
- Preheat oven: Preheat oven to 160°C/320°F (140°C fan). Grease and line a 23cm/9" cake pan with baking/parchment paper. (Note 5)
- Blitz oranges: Place chopped oranges in a food processor (Note 6). Blitz on high for 4 x 10 second bursts, scraping down the sides in between, until it's pureed into a marmalade consistency with only a few visible bits of rind remaining. It does not need to be completely smooth.
- Blitz in remaining ingredients: Add almond meal, eggs, baking powder and sugar. Blitz for 5 - 10 seconds on high until combined.
- Bake 60 minutes: Pour into prepared cake pans. Bake 60 minutes until the surface is golden and a toothpick inserted into the centre comes out clean.
- Cool: Cool fully in cake pan. Unless using loose base pan, cover surface with baking paper to help you turn it out (cake is sticky so may stick to your hand and tear surface otherwise.)
- Serve: Decorate as desired - I used slices of fresh oranges, rind strips and sprigs of flowers. A dusting of icing sugar / powdered sugar is also lovely. Cut, then serve! See Note 7 for suggestions.
