Orange Slice Cake(From The Files Of Dessie Bell Hayes)
A rich, fruity cake infused with orange, dates, candied fruits, and nuts, perfect for special occasions or festive gatherings seeking a moist, flavorful treat.
Ingredients
Instructions
- Make the cake batter by mixing sugar, butter, eggs, flour, soda, buttermilk, vanilla, and salt.
- Cut the orange slice candies into pieces and dredge them in 1 cup of flour.
- Combine the batter with the floured candies and add the nuts; mix thoroughly with your hands.
- Line the bottom of the baking pan with two layers of greased and floured brown paper.
- Bake the cake at 275°F (135°C) for 1 1/4 to 1 1/2 hours until done.
Tips & Substitutions
For a lighter cake, consider using half the amount of butter and replacing it with unsweetened applesauce. If you don’t have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Also, ensure the orange slice candies are cut small enough to distribute evenly throughout the batter. This cake can be made ahead of time for gatherings.
Serving Suggestions
Serve slices of Orange Slice Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. This cake pairs beautifully with a cup of tea or coffee. For a festive touch, consider garnishing with additional candied fruits. You might also enjoy this with a side of Krispie Jumbes for a sweet treat combination.
Storage & Reheating
Store leftover Orange Slice Cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices tightly in plastic wrap and place them in the freezer, where they can last for about two months. To reheat, let it come to room temperature or warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Slice Cake(From The Files Of Dessie Bell Hayes) contains roughly 937 calories, with 9g protein, 93g carbohydrates, and 58g fat. It is an excellent source of dietary fiber (23% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 798mg per serving (35% 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 different types of nuts in this recipe?
Yes, you can substitute the pecans with walnuts or almonds if preferred. Just make sure to chop them roughly so they mix well into the batter. This will also add a different flavor profile to the cake, making it unique to your taste.
What can I do if I don't have orange slice candy?
If you can't find orange slice candy, consider using a mix of dried apricots and orange zest for a similar flavor. Alternatively, you could use other types of candied citrus fruits, such as lemon or lime slices, to maintain that fruity essence in the cake.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; if it comes out clean or with a few crumbs attached, the cake is ready. Baking times may vary, so keep an eye on it, especially towards the end of the baking time.
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).