Old-Fashioned Orange Slice Cake with Dates and Pecans
A retro-style bundt-worthy cake loaded with candied orange slices, chopped dates, toasted pecans, and coconut flakes. The one-bowl method combines butter, eggs, and buttermilk into a dense, moist crumb that bakes low and slow at 325F for an hour. Slightly chewy from the fruit and nuts, this is a grandma-approved dessert for potlucks, church gatherings, or casual weeknight dinners. The citrus candy pieces dissolve slightly during baking, creating pockets of bright orange flavor throughout.
Ingredients
- 2 stick unsalted butter, melted
- 2 cup granulated sugar
- 4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup buttermilk
- 5 eggs, large
- 1 tablespoon vanilla extract
- 6 ounce pitted dates, chopped
- 10 ounce orange slice candies, choppedapricot or mango candies1:1citrusfruity
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- 2 cup chopped pecans
- 3 ounce sweetened coconut flakes
Instructions
- 1
Preheat oven to 325F and spray two 9-inch cake pans with nonstick spray.
- 2
Add melted butter, sugar, flour, baking soda, salt, buttermilk, eggs, and vanilla to a very large bowl.
- 3
Stir all ingredients together until a heavy, sticky dough forms; do not separate dry and wet.
- 4
Divide dough evenly between prepared pans and spread level.
- 5
Bake for 1 hour or until a toothpick inserted in the center comes out clean.
- 6
Cool in pans, then turn out and serve.
Tips
Do not cream butter and sugar separately; the one-bowl method works because melted butter and sugar will dissolve as you stir in liquids.
Chop candies and dates finely so they distribute evenly and soften during baking rather than staying hard.
Tent with foil if the tops brown too quickly before the 1-hour mark.
Good to Know
Keep covered at room temperature for 2 days, or wrapped in foil in the refrigerator for up to 5 days. Do not freeze; the candies and dates may become grainy upon thaw.
Prepare dry ingredients (flour, baking soda, salt) in a separate container up to 1 day ahead. Melt butter and chop fruit and nuts 4 hours before baking. Do not mix the full batter until baking.
Serve at room temperature as an everyday dessert or bring to potlucks and bake sales. Pairs well with coffee or milk. Slice thin because the cake is very rich and dense.
Common Mistakes
Overmix the batter to avoid developing excess gluten and creating a tough, dry crumb.
Skip separating wet and dry ingredients to avoid lumps of flour; the one-bowl method works only if you stir constantly.
Use room-temperature eggs to avoid cold spots in the batter and ensure even baking.
Substitutions
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FAQ
Can I bake this in a single 9-inch pan or bundt cake mold?
Yes, but increase baking time by 15-20 minutes. A bundt will take 1 hour 15 minutes to 1 hour 20 minutes. Check with a toothpick at the 1-hour mark and every 5 minutes after.
What if my toothpick still has batter at 1 hour?
Lower oven heat to 300F, cover the top loosely with foil, and bake another 15-20 minutes. Dense batters like this benefit from a slower finish to prevent dry edges.
How long does this cake stay moist?
The cake actually improves after 1-2 days as flavors meld. Wrapped tightly, it stays fresh and moist for 5 days in the refrigerator. Do not freeze because candies and dates crystallize.