Brenda Gantt Orange Slice Cake Recipe
This cake is soft, sweet, and rich. It has candy, nuts, and coconut flavors. Brenda Gantt’s recipe makes it extra special.
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups
- Measuring spoons
- Loaf pans
- Rubber spatula
- Cooling rack
- Oven mitts
Ingredients
- 1 cup butter softened
- 2 cups sugar
- 4 large eggs
- 1 tsp baking soda
- ½ cup buttermilk
- 1 lb chopped dates
- 1 lb orange slice candy chopped
- 2 cups chopped pecans
- 3 ½ cups all-purpose flour
- 1 cup shredded coconut
Instructions
- Preheat oven to 250°F (120°C).
- Grease and flour loaf pans to prevent sticking.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Dissolve baking soda in buttermilk and stir into mixture.
- Coat dates and candy with a little flour to avoid sticking.
- Mix in flour, dates, candy, pecans, and coconut gently.
- Combine wet and dry ingredients until smooth but not overmixed.
- Pour batter into pans and spread evenly.
- Bake for 2 hours at low heat until golden brown.
- Cool on racks before slicing or storing.
Notes
- Use fresh orange slice candy for the best flavor.
- Chop candy and dates into small, even pieces.
- Do not overmix the batter; mix until just combined.
- Bake at low heat for a moist, chewy texture.
- Store the cake wrapped in plastic or foil for longer freshness.
- This cake tastes even better the next day.
- Freezes well for up to 3 months.
- Perfect holiday gift wrapped in foil and ribbon.