Orange Candy Cake
A rich and flavorful orange candy cake featuring chopped dates, pecans, shredded coconut, and orange candy slices, all baked into a moist, nutty treat. Perfect for festive occasions or a special dessert, its vibrant citrus notes and sweet, chewy textures appeal to those who enjoy bold flavors and satisfying baked goods.
Ingredients
Instructions
- Preheat oven to 300°F (150°C). Grease and flour a 10-inch tube pan.
- In a mixing bowl, beat the butter and sugar until fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Sift together 3 3/4 cups of sifted flour, baking soda, and salt.
- Alternately add the flour mixture and buttermilk to the cake batter, beginning and ending with the flour mixture, mixing well after each addition.
- In a small bowl, combine 1/4 cup of flour with chopped dates, chopped orange candy slices, chopped pecans, and shredded coconut. Mix well.
- Fold the fruit and nut mixture into the cake batter.
- Pour the batter into the prepared tube pan.
- Bake in the preheated oven for approximately 2 1/2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming it with sugar. If you can't find orange candy slices, chopped dried apricots or candied ginger can be a great substitute. Consider adding a hint of orange zest for an extra citrus kick. This cake can also be made in a bundt pan for a different presentation.
Serving Suggestions
This vibrant cake is perfect for celebrations and pairs beautifully with No Cook Vanilla Ice Cream for a delightful contrast. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar on top. It can also be accompanied by a fresh fruit salad to balance the sweetness, making it a perfect dessert for summer gatherings.
Storage & Reheating
Store any leftover Orange Candy Cake in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices in plastic wrap and freeze. To reheat, let thaw at room temperature, then warm in the microwave for about 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Candy Cake contains roughly 784 calories, with 8g protein, 83g carbohydrates, and 42g fat. It is a good source of protein (17% of the Daily Value), iron (17% of the Daily Value), and dietary fiber (12% of the Daily Value). Note that it is relatively high in sodium, at 1130mg per serving (49% 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 make this cake ahead of time?
Yes, you can bake the Orange Candy Cake a day in advance. After it cools completely, wrap it tightly in plastic wrap and store it at room temperature. This allows the flavors to meld beautifully and makes it easier to serve at your gathering.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can make a substitute by mixing 3/4 cup of milk with 1 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 tangy flavor and acidity that buttermilk provides.
Can I use a different type of nut?
Absolutely! While pecans add a lovely flavor and texture, you can easily substitute them with walnuts or almonds if desired. Just ensure that the nuts are chopped and lightly toasted for enhanced flavor. This can give your cake a unique twist while still maintaining its deliciousness.
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).