Candy Orange Slice Cake
A rich, nutty cake with vibrant orange slice candies and coconut, perfect for festive occasions or as a unique dessert for those who love bold flavors.
Ingredients
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, combine flour, chopped dates, chopped black walnuts, coconut, and orange slice candies.
- Gradually mix the dry ingredients into the creamed mixture.
- Dissolve the soda in buttermilk and add to the batter, mixing thoroughly.
- Pour the batter into a greased baking pan.
- Bake at 250°F for 2 hours and 10 minutes, or until a knife inserted in the center comes out clean.
- Allow the cake to cool slightly before removing from the pan.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. If you can't find orange slice candy, you can substitute with chopped dried apricots or candied ginger for a different flavor profile. Ensure the butter is at room temperature for easier creaming with the sugar. To enhance the cake's flavor, add a teaspoon of vanilla extract to the batter.
Serving Suggestions
Serve slices of the Candy Orange Slice Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with 'Super' Mashed Potatoes for a festive meal. For a coffee break, enjoy it alongside a cup of freshly brewed coffee or tea.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be stored at room temperature for up to four days, or in the refrigerator for up to a week. To reheat, slice and warm in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Candy Orange Slice Cake contains roughly 2062 calories, with 44g protein, 383g carbohydrates, and 47g fat. It is an excellent source of protein (88% of the Daily Value), iron (73% of the Daily Value), and dietary fiber (69% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 701mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Absolutely! If you're allergic to black walnuts or don't have them on hand, you can substitute with pecans or almonds. Each type of nut will lend a unique flavor to the cake, so choose one that you prefer.
What if I don't have buttermilk?
If you don't have buttermilk, you can make a substitute by mixing one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe. This will give you a similar acidity and moisture.
Can I freeze the Candy Orange Slice Cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It will keep well in the freezer for up to three months. Thaw in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).