Brenda Gantt Orange Slice Cake with Dates and Pecans
A rich, festive cake packed with colorful orange slice candies, sweet dates, crunchy pecans, and coconut. This old-fashioned Southern-style cake delivers incredible texture and flavor in every bite. The combination of candied fruit and nuts creates a delightfully chewy, moist cake that's perfect for holidays, special occasions, or when you want to impress guests. The generous amount of mix-ins makes this cake more like a fruitcake but with a tender, buttery crumb that's much more approachable than traditional dense fruitcakes.
Ingredients
Instructions
- 1
Preheat oven and grease and flour a Bundt or tube pan
- 2
Cream butter and sugar until light and fluffy
- 3
Add eggs one at a time, beating well after each addition
- 4
Combine flour and baking soda in separate bowl
- 5
Slowly add flour mixture to butter mixture, alternating with buttermilk
- 6
Fold in chopped dates, orange slice candy, nuts, and coconut
- 7
Pour batter into prepared pan
- 8
Bake until toothpick inserted in center comes out clean
- 9
Cool in pan for 10 minutes before removing to wire rack
- 10
Slice and serve with desired toppings
Tips
Toss the chopped dates and orange candy in a little flour before folding into batter to prevent them from sinking to the bottom of the cake.
Make sure butter is at room temperature for proper creaming with sugar, which creates the cake's tender texture.
This cake actually improves with age - wrap tightly and store for a day or two before serving for best flavor and texture.
Good to Know
Store covered at room temperature for up to 5 days or refrigerated for up to 1 week. Wrap tightly in plastic wrap.
Can be made 2-3 days ahead. Flavor actually improves with time. Wrap tightly and store at room temperature.
Serve at room temperature with whipped cream, vanilla ice cream, or dust with powdered sugar.
Common Mistakes
Don't overmix the batter after adding flour to avoid a tough cake
Coat mix-ins with flour to prevent them from sinking during baking
Don't skip greasing and flouring the pan thoroughly or the cake will stick
Substitutions
Gluten-Free Swaps
may affect texture slightly
General Alternatives
less sweet, more natural
FAQ
Can I use a different pan size?
You can use two 9x5 loaf pans instead of a Bundt pan. Reduce baking time to 35-40 minutes and check for doneness with a toothpick.
How long will this cake keep?
This cake keeps well for up to 5 days at room temperature when properly wrapped, or up to a week refrigerated. It actually tastes better after a day.
Can I freeze this cake?
Yes, wrap the completely cooled cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight at room temperature before serving.