Orange Slice Cake

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Servings: 12

A bit reminiscent of fruit cake, this heavy, hearty cake combines sweet dates and orange candy with tart orange juice. Be ready for a workout to stir this thick batter! Remember to allow enough time for the long bake and for the overnight juice bath. Problems removing the cake from the pan? Simply reheat it for a few minutes and then try again.

Ingredients

1 cup butter

2 cups sugar

4 eggs

1 teaspoon baking soda

½ cup buttermilk*

3½ cups flour

2 cups nuts (We used walnuts.)

1 pound chopped dates

1 1/3 cups shredded coconut

1 pound sliced orange candy, cut into small pieces**

1 cup orange juice

2 cups powdered sugar

Rosemary sprigs, extra orange slices, and whipped cream for decorating, optional

Directions

Grease and flour tube pan.
Cream butter and sugar; add eggs and mix well.
Dissolve soda in buttermilk; add to creamed mixture.
Put flour in a large bowl and add nuts, dates, coconut and orange slices. Mix together until well coated.
Add to creamed mixture and combine. Batter will be dense.
Bake in tube pan for 2½–3 hours at 250 degrees or until a wooden skewer inserted into the cake comes out clean.
Whisk the orange juice and powdered sugar together, then pour over the hot cake. Let stand in pan overnight. Remove from pan and garnish with rosemary sprigs and whipped cream if so desired.

*No buttermilk? No problem! For each cup of buttermilk, use 1 tablespoon of white vinegar or lemon juice, plus enough milk to equal 1 cup. Stir, then let stand for 5 minutes.

**We found orange slice candy at Publix.

Recipe Courtesy Of

Novella Hall of Autryville, a member of South River EMC