Orange Slice Christmas Cake
A rich, fruity Christmas cake infused with orange slices and dates, topped with a zesty orange glaze—perfect for festive gatherings and holiday celebrations.
Ingredients
Instructions
- Mix 1 1/2 cups of the flour with nuts and fruit.
- Cream oleo and sugar, then beat in eggs one at a time.
- Mix soda, salt, and remaining flour; add to creamed mixture with milk, then add fruit and nuts.
- Pour batter into a well-greased large loaf pan or two smaller pans.
- Bake in a 250°F (about 120°C) oven for 2 1/2 hours.
- Turn out immediately and glaze with 2 cups powdered sugar and small can of frozen orange juice.
Tips & Substitutions
For best results, ensure that all ingredients are at room temperature before starting. If you’re short on buttermilk, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice. To add a little crunch, consider incorporating chopped nuts into the batter, similar to those found in Aunt Emily's Rhubarb Pie. Keep an eye on the baking time, as ovens can vary.
Serving Suggestions
This festive cake is delightful on its own or served with a dollop of whipped cream. Pair it with a warm cup of spiced tea or coffee for a cozy treat. It also makes a wonderful gift wrapped in decorative paper. For a complete holiday dessert table, consider complementing it with other treats like Cherry Pecan Ice Cream.
Storage & Reheating
Store any leftover Orange Slice Christmas Cake in an airtight container at room temperature for up to a week. For longer storage, you can wrap individual slices in plastic wrap and freeze them for up to three months. To reheat, simply let them thaw at room temperature or warm in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Slice Christmas Cake contains roughly 353 calories, with 6g protein, 64g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (24% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 750mg per serving (33% 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 candy instead of orange slice candy?
Yes, you can substitute orange slice candy with other fruity candies like gummy bears or cherries. Just ensure the candy is similar in texture so it will blend well into the cake batter without changing the moisture level too much.
Is it necessary to use buttermilk in this recipe?
While buttermilk adds richness and moisture, you can use regular milk or a plant-based milk as a substitute. Just add a teaspoon of vinegar or lemon juice to the milk and let it sit for a few minutes to mimic buttermilk’s acidity.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep in mind that baking at a lower temperature like 250°F requires a longer bake time, so patience is key for achieving the perfect texture.
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).