Orange Sliced Candy Cake
Orange Sliced Candy Cake offers a delightful blend of citrus sweetness and rich nutty flavors, making it perfect for celebrations or tea times. The combination of orange candy, dates, walnuts, and coconut creates a moist, flavorful treat that appeals to those who enjoy fruity, nutty desserts with a hint of citrus.
Ingredients
Instructions
- Mix the orange sliced candy, chopped dates, chopped walnuts, coconut, and set aside.
- Cream the butter or margarine, then gradually add the sugar.
- Add eggs one at a time, beating well after each addition.
- Mix the baking soda with the buttermilk.
- Alternately add the flour and buttermilk mixture to the creamed mixture, beginning and ending with the flour.
- Mix the batter well.
- Stir in the candy mixture.
- Grease and flour a baking pan.
- Bake at 300°F for 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract or almond extract to the batter. If you don't have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. For a nut-free version, simply omit the walnuts or substitute with sunflower seeds.
Serving Suggestions
This Orange Sliced Candy Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It can be served as a delightful dessert after dinner, or enjoyed with a cup of tea in the afternoon. For a festive touch, consider decorating the top with a sprinkle of powdered sugar or some candied orange slices.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, slice the cake and warm it gently in the microwave for about 10-15 seconds, or until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Sliced Candy Cake contains roughly 1053 calories, with 20g protein, 107g carbohydrates, and 66g fat. It is an excellent source of protein (40% of the Daily Value), dietary fiber (35% of the Daily Value), and iron (30% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1152mg per serving (50% 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 walnuts with pecans or almonds based on your preference. Just chop them similarly to maintain the texture. If you prefer to skip nuts altogether, sunflower seeds are a great alternative.
What can I do if I don't have orange juice?
If you don't have orange juice, you can use an equal amount of another citrus juice like lemon or grapefruit juice for a different flavor profile. Alternatively, you can use an equal amount of water mixed with a little zest from an orange for a similar citrus taste.
Can I freeze the cake for later use?
Absolutely! This cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving, and it will taste freshly baked.
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).