Orange Slice Cake
Indulge in the nostalgic charm of this Orange Slice Cake, a moist, buttery dessert brimming with vibrant citrus flavor and delightful texture. Featuring chopped orange slice candies, crunchy pecans, and sweet shredded coconut, this rich Southern classic is baked to perfection in a Bundt pan and topped with a tangy orange glaze. Perfect for holiday gatherings or special occasions, this cake combines the chewy sweetness of the candies and the nutty crunch of pecans for a truly unique treat. With a slow-bake method that ensures a tender crumb and a glossy glaze that soaks into every bite, it’s a show-stopping dessert everyone will love. Whether served as a centerpiece or a satisfying snack, this recipe is a fragrant celebration of orange-infused decadence.
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Recipe Information
Ingredients
- 2 cups orange slice candy
- 2 cups pecans
- 1 cup shredded coconut
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 0.5 cup powdered sugar
- 0.5 cup orange juice
Instructions
Preheat your oven to 275°F (135°C). Grease and flour a 10-inch tube pan or Bundt pan.
Chop the orange slice candies into small pieces. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add eggs one at a time to the butter-sugar mixture, beating well after each addition.
Dissolve the baking soda in the buttermilk, then add the buttermilk mixture to the wet ingredients. Stir in the vanilla extract.
Gradually mix in the flour until fully incorporated.
Fold in the chopped orange slice candies, pecans, and shredded coconut, making sure they are evenly distributed in the batter.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 2 hours or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the orange glaze by mixing powdered sugar and orange juice in a small bowl until smooth.
Allow the cake to cool in the pan for 10-15 minutes, then invert onto a wire rack or serving plate.
Pour the orange glaze over the warm cake, spreading it evenly over the top and allowing it to soak into the cake.
Let the cake cool completely before serving. Slice and enjoy!
Nutrition Facts
Calories |
7768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.4 g | 415% | |
| Saturated Fat | 125.5 g | 628% | |
| Polyunsaturated Fat | 43.7 g | ||
| Cholesterol | 1019 mg | 340% | |
| Sodium | 1900 mg | 83% | |
| Total Carbohydrate | 1182.6 g | 430% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 820.2 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 631 mg | 49% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 2452 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
