Just like the traditional fruit cake, this cake is dense and moist and studded with nuts and dried fruits. The bits of orange slice candies make it even more phenomenal. Drooling yet? I hear you. Let’s get to it!
Orange Slice Cake
Orange slice cake is a fun spin on the traditional fruit cake. It has the same components, but this time, you’ll add chewy orange slice candies for a pop of color and another layer of texture. The best part? It’s so easy to make, you don’t need to wait for Christmas to whip it up.
How to Make Orange Slice Cake
- Mis En Place It’s a fancy-sounding term, but it only means to prepare all the ingredients beforehand. Grease and flour your pan, chop the mix-ins, and preheat your oven. This cake needs to be baked at 250 degrees Fahrenheit.
- Cream the Butter and Sugar Beat the butter and sugar at medium speed until the mixture is light and fluffy. This will take somewhere between 4 to 8 minutes, depending on how powerful your mixer is. This process, called “creaming,” incorporates air into the batter, allowing it to rise into a light and airy cake. Add the eggs, one at a time. Beat at every addition, stopping once the yolk disappears.
- Prepare the Batter Dissolve the baking soda in buttermilk and pour it into the butter mixture. In a separate bowl, combine flour, dates, orange slices, and nuts. Stir well until each piece is coated. Pour the flour mixture and shredded coconut into the butter mixture. Stir with a wooden spoon.
- Bake the Cake Pour the batter into the pan and bake for 2 1/2 to 3 hours. Check for doneness at the 2-hour mark by inserting a toothpick into the center. If it comes out clean, you’re all set.
- Prepare the Glaze While the cake is baking, stir together orange juice and powdered sugar until smooth.
- Assemble and Cool Pour the glaze over the freshly-baked cake. Let it sit in the pan overnight. Transfer the cake onto a serving plate. Slice with a serrated knife. Enjoy!
Ingredients
Butter, Softened – For richness.Granulated Sugar – For sweetness.Eggs – For binding the ingredients together.Buttermilk – For maximum moistness.Baking Soda – The leavening agent that makes the cake rise.All-Purpose Flour – The base of the cake.Mixins – Dates, orange slice candies, pecans, and shredded coconut.Orange Glaze – A sweet and citrusy combination of orange juice and powdered sugar.
Tips for the Best Cake
This cake tastes better the next day. Be sure to make it at least 24 hours ahead of time.Coat the fruits and nuts in flour before you add them to the batter. This will prevent them from sinking into the bottom during baking.No buttermilk, no problem. You can substitute it with soured milk, which is a mixture of vinegar or lemon juice and milk.
To make a cup of soured milk, add a tablespoon of vinegar or lemon juice to a 1-cup measuring cup. Fill the rest with milk. Stir it with a spoon and let it sit for 10 minutes or until it curdles.
Instead of a bundt pan, you can also bake the cake in loaf pans. It’s a perfect homemade holiday present!Grease the pan well, otherwise, it’ll be close to impossible to take the cake out. You can use butter or nonstick baking spray, then coat it lightly with flour.Apart from dates, orange slices, pecans, and coconut, you can also add or substitute other ingredients. Walnuts, almonds, candied cherries, craisins, and dried pineapple, apricots, papaya, and kiwi all make great additions.Slice the cake with a knife with a serrated edge. This will make nice and clean cake slices.Storage instructions:Wrap the cooled cake with plastic wrap or aluminum foil. Store on the counter for up to 10 days or in the fridge for up to 2 weeks.To freeze, wrap individual slices with plastic wrap and aluminum foil. Place them in freezer-safe bags and freeze for up to a year.
How Do You Make a Fruit Cake Moist?
As long as you stick to this recipe, you shouldn’t have a problem. Here are a few tips to make sure your cake turns out perfect:
Measure the ingredients accurately. Many problems can occur if your ratios are all off.
To prevent your cake from being dense and dry, use the spoon and level method when measuring dry ingredients. Use a spoon to transfer the ingredient to the measuring cup, and level it with an offset spatula or the back of a knife.
Do not over-mix the batter. This is one of the major culprits of tough and rubbery cakes. Keep in mind that you don’t need to mix the ingredients too long for them to incorporate. Whisk the dry and wet ingredients just until you no longer see streaks of flour.Be sure the oven temperature is right. For this recipe, you’ll bake the cake at 250 degrees Fahrenheit. If you go higher than that, chances are, your cake will dry out.
Take note that older ovens tend to deviate from the temperature you set them to. Place a kitchen thermometer inside to make sure the temperature is right.
Do not over-bake the cake. The baking time for this cake is between 2 1/2 to 3 hours. 30 minutes seem like a big difference, but the thing is, ovens don’t run on the same power level. Some will bake faster than others.
That said, check for doneness once the 2 1/2 hours have elapsed. Take a toothpick and insert it into the center of the cake. If it comes out dry, it’s time to take it out. If it comes out with wet batter sticking to it, bake it some more. Keep testing until it passes the toothpick test.
Other Fruity Cakes to Try
Orange Crush Pound CakeTrisha Yearwood Key Lime CakePineapple Dream Cake Click on a star to rate it!
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