ORANGE SLICE CAKE
A wonderful holiday cake made with candy orange slices.
Provided by Carol
Categories Desserts Cakes Holiday Cake Recipes
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 928.1 calories, Carbohydrate 156.4 g, Cholesterol 103.1 mg, Fat 33 g, Fiber 6.6 g, Protein 9.4 g, SaturatedFat 13.7 g, Sodium 289.9 mg, Sugar 116.1 g
ORANGE SLICE CAKE
Make and share this Orange Slice Cake recipe from Food.com.
Provided by GrandmaIsCooking
Categories Dessert
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Sift flour and salt (if using); set aside.
- Combine orange slice candy, pitted dates, pecans and coconut; set aside.
- Beat butter until light. While beating, gradually add sugar. Beat eggs, then add to butter and sugar.
- Combine baking soda and buttermilk.
- Add milk alternating with flour mixture. Blend well after each addition.
- Add candy mixture, mixing well.
- Turn into a 10-inch tube pan that has been greased and floured. Bake for 1 hour and 45 minutes at 300 degrees.
- Remove from oven; combine orange juice and sugar and mix well.
- TOPPING Combine orange juice and sugar. Mix well. Pour over cake.
Nutrition Facts : Calories 559.8, Fat 27, SaturatedFat 12.2, Cholesterol 83.7, Sodium 189.3, Carbohydrate 76.9, Fiber 4.2, Sugar 51.5, Protein 6.9
ORANGE SLICE CAKE II
Festive enough for holidays and great tasting enough for any day!
Provided by Glenda
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Grease and flour one 9x13 inch baking pan.
- Cream the butter and the sugar together until light and fluffy. Add the eggs, one at a time beating after each addition.
- Dissolve the baking soda in the butter milk and add it to the egg mixture, beating well.
- In a large bowl mix the flour, dates, candy, nuts and coconut. Mix to coat. Add the flour mixture to the creamed mixture and combine well. Dough will be very stiff and may require mixing with your hands. Place dough into the prepared pan.
- Bake at 250 degrees F (120 degrees C) for 2 1/2 to 3 hours. Mix the orange juice and confectioners' sugar together and pour over the hot cake. Let cake stand in pan overnight before serving.
Nutrition Facts : Calories 460.4 calories, Carbohydrate 77.8 g, Cholesterol 51.5 mg, Fat 16 g, Fiber 3 g, Protein 5.3 g, SaturatedFat 6.6 g, Sodium 142.2 mg, Sugar 57.6 g
OLD-FASHIONED ORANGE SLICE CAKE
Steps:
- Gather the ingredients.
- Preheat oven to 250 F. Grease and flour a 10-inch tube cake pan .
- Cream butter and sugar together in a mixing bowl with an electric mixer, until light and fluffy.
- Add eggs, one at a time; beat well after each addition.
- Dissolve baking soda in buttermilk and add to batter.
- Place flour in large bowl and add dates, orange slice candy, and nuts. Stir to coat all pieces thoroughly.
- Add flour mixture and coconut to creamed mixture. At this point, batter will be stiff. It might be easier to mix with hands or a sturdy spoon.
- Spoon batter into prepared cake pan and spread evenly.
- Bake in preheated oven for 2 1/2 hours.
- Just before cake comes out of the oven, make topping. In a medium bowl, combine orange juice and confectioners' sugar. Stir until smooth and well blended. Gradually pour juice mixture over hot cake as soon as it comes out of the oven. Use a toothpick to prick cake in several places, if desired. Let orange slice cake stand in pan overnight.
- Carefully invert cake onto a cake plate; slice and serve.
Nutrition Facts : Calories 595 kcal, Carbohydrate 92 g, Cholesterol 77 mg, Fiber 6 g, Protein 7 g, SaturatedFat 10 g, Sodium 223 mg, Sugar 64 g, Fat 24 g, ServingSize 12 to 16 servings, UnsaturatedFat 0 g
MARY'S ORANGE SLICE CAKE
This cake is among the top ten of alot of us. Grandma and Grandpa always had these orange slices and hard candies on hand so what better then to make a cake out of one.
Provided by Hill Family
Categories Dessert
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter & sugar, add eggs (1 at a time) beating after each one.
- Dissolve baking soda in buttermilk. Add to creamed mixture.
- Add dates and orange slice to flour to coat. Add coconut.
- Combine the two mixtures.
- Makes stiff dough that should be mixed with your hands.
- Bake in a greased and floured 13x9x3 pan at 250* for 2 ½ hours.
- Combine orange juice and powered sugar and our over the hot cake. Let it stand over night before serving.
Nutrition Facts : Calories 1078.9, Fat 46.6, SaturatedFat 9.9, Cholesterol 106.4, Sodium 729.3, Carbohydrate 155.8, Fiber 6.8, Sugar 102.7, Protein 16.6
ORANGE SLICE GUMDROP CAKE
I love orange slice gumdrops, so when I saw this recipe I knew I was going to like it too. This is fruitcake to me (haha)!
Provided by chef 29271
Categories Dessert
Time 1h55m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 12
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.
ORANGE CREAM CAKE II
Steps:
- Line the bottom and two long sides of a 9 x 5 x 3 inch loaf pan with waxed paper.
- Trim the crusts from the pound cakes, and cut each cake lengthwise into 3 even slices. Line the bottom and long sides of the loaf pan with 3 of the pound cake slices. Trim two of the remaining slices to fit the short ends of the pans, and reserve the scraps.
- Pack the sherbet into the cake lined pans, and top with the remaining slice of cake. Use the cake scraps to fill in any areas with exposed sherbet. Cover the cake with waxed paper. Freeze until firm, at least 3 hours.
- In a mixing bowl, combine cream, sugar, and vanilla; beat until stiff. Invert cake on serving platter, and frost with sweetened whipped cream. Return cake to the freezer until ready to serve.
Nutrition Facts : Calories 302.9 calories, Carbohydrate 32.1 g, Cholesterol 150.9 mg, Fat 18.5 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 11 g, Sodium 230.4 mg, Sugar 19.9 g
ORANGE SLICE CAKE
My mother Lois Wilson made this for Christmas instead of fruit cake. Very moist and keeps for a long time.
Provided by Tandy Higgins
Categories Dessert
Time 3h40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- mix butter, sugar, and eggs. Mix soda in buttermilk, alternately add flour and milk. cut dates, nuts, and orange slices in small pieces and add along with coconut.
- Bake at 250 degrees for 3 hours.
- mix orange juice and xxx sugar and glaze over cake while still warm.
Nutrition Facts : Calories 793.3, Fat 35.3, SaturatedFat 15.6, Cholesterol 111.6, Sodium 200, Carbohydrate 116.5, Fiber 7, Sugar 80.7, Protein 9.6
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