Betty's Orange Slice Cake -- Christmas

Bettyskitchen's picture

Dec. 09, 2013

In this video, Betty demonstrates how to make a Traditional Southern Orange Slice Cake for Christmas. This is an impressive cake that can fill in for a fruit cake on your Christmas table!

Ingredients

Butter 1 Cup (16 tbs) , softened
Sugar 2 Cup (32 tbs)
Eggs 4
All purpose flour 3 1/2 Cup (56 tbs)
Baking soda 1 Teaspoon (I omitted the soda, but I recommend adding it in)
Buttermilk 1/2 Cup (8 tbs)
Orange slice candy 1 Pound , chopped
Chopped pecans 2 Cup (32 tbs) (or nuts of your choice)
Angel flake coconut 1 Cup (16 tbs)
Chopped dates 1/2 Pound
For greasing
Cooking oil spray 1/2 Teaspoon
For glaze
Confectioners sugar 2 Cup (32 tbs)
Orange juice 1/2 Cup (8 tbs) (1/4

Directions

GETTING READY

1. Preheat oven to 275 degree F.

2. Grease a tube pan with cooking oil spray and set aside.

MAKING

3. In a mixing bowl, cream butter and sugar with an electric mixer over medium speed.

4. Add egg, flour, buttermilk, and baking soda (if using) and beat after each addition.

5. Add candy, pecans, coconut, and date. Mix well.

6. Into the greased tube pan, transfer the batter and bake for 2 hours or until cake tester comes out clean. Cover the pan with a piece of aluminum foil for the first hour, in order to prevent over-browning.

For Glaze:

7. In a bowl, mix sugar and orange juice (as needed).

FINALIZING

8. While cake is hot, pour the glaze over the top. Allow cake to cool in pan.

9. Remove cooled cake from pan and place on nice cake plate.

SERVING

10. Cut cake into 1-inch slices, garnishing with whipped cream, a piece of orange slice candy, and a sprig of mint and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 20

Nutrition Facts

Serving size

Calories 508Calories from Fat 172

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol

Sodium 99 mg4.13%

Total Carbohydrates 80 g26.7%

Dietary Fiber 2 g8%

Sugars 54 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet