Candy Orange Slice Fruitcake Food

CANDY ORANGE SLICE FRUITCAKE

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Beat in the applesauce, eggs and buttermilk. In a large bowl, combine the orange slices, pecans, coconut, cherries, dates and 1 cup of flour; toss to coat. Combine the baking soda, salt and remaining flour; add to the buttermilk mixture. Fold in orange slice mixture. , Pour into a greased and floured 10-in. tube pan. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

ORANGE SLICE CAKE

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease and flour one 10 inch tube pan.
• In a mixing bowl, cream margarine and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Dissolve baking soda in buttermilk and add to the creamed mixture.
• Place flour in a large bowl and add dates, orange slices, and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. This makes a very stiff dough, so it will be necessary to stir with a wooden spoon.
• Pour batter into the tube pan. Bake for 2 1/2 to 3 hours. As soon as cake comes from oven, combine the orange juice and confectioners sugar and pour over hot cake. Let stand in pan overnight.

ORANGE CANDY CAKE

Steps:

• Cream butter with gr.
• sugar, add eggs, one at a time.
• Creaming well after each.
• Dissolve soda in buttermilk.
• Alternate butter mixture and 3 1/2 C flour.
• Mix remaining 1/2 C flour with dates, candy pieces,& nuts.
• Add to flour mixture with coconut.
• Pour batter into 10 inch tube pan (greased& floured) Bake 250* for 3 hours.
• Frost with Orange Candy Frosting.
• NOTES: This cake may be kept in refrigerator two weeks if wrapped in foil or plastic.

ORANGE SLICE GUMDROP CAKE

Steps:

• Let butter and eggs come to room temperature.
• Combein gumdrops and 1/2 cup flour.
• Grease and flour 2 9x5-inch loaf pans.
• Lay a strip of parchment paper inside so it covers the two long sides and bottom.
• Set aside.
• In large bowl, beat butter with mixer 30 seconds or until softened.
• Gradually add sugar, beat until combined.
• Add eggs one at a time, beating after each and scraping the bowl frequently.
• Add the 3 cups flour and buttermilk alternately to egg mixture; beat after each addition.
• Fold in dates, coconut and nuts.
• Fold in gumdrops.
• Spread batter evenly into prepared pans.
• Bake at 300°F for about 1 hour and 40 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, make Orange Glaze by stirring together the confectioners' sugar and orange juice until smooth.
• Pour Orange Glaze over the hot cakes.
• Cool in pans on wire racks for 20 minutes.
• Remove from pans; remove parchment paper.
• Cool completely.
• Wrap each cake in plastic wrap.
• Store in refrigerator for up to 4 weeks.
• Serve at room temperature.