Dessert

Cake Ingredients

• 2 cups sugar
• 1 cup (2 sticks) butter, room temperature
• 4 eggs, room temperature
• ½ cup whole buttermilk, room temperature
• 1 teaspoon baking soda
• 3½ cups all-purpose flour
• 1 pound dates, pitted and chopped
• 1 pound orange slice candy, chopped
• 2 cups pecans, roughly chopped
• 1¼ - 1⅓ cups shredded sweetened coconut

Frosting Ingredients

• 1 cup fresh orange juice
• 2 cups confectioners' sugar

Instructions

1. Preheat the oven to 250°F (121°C). Lightly grease and flour a 10-inch tube pan or square baking pan.
2. In a large mixing bowl, cream the butter and sugar until smooth and well combined.
3. Add the eggs one at a time, beating well after each addition.
4. Dissolve the baking soda in the buttermilk and stir into the batter.
5. Gradually add the flour, mixing until fully incorporated.
6. In a separate large bowl, toss the dates, chopped orange slices, and pecans with enough flour to lightly coat each piece.
7. Slowly stir the floured fruit and nuts into the batter. The batter will be very stiff, so use a sturdy spoon.
8. Fold in the shredded coconut until evenly distributed.
9. Spoon the batter into the prepared pan and smooth the top.
10. Bake for 2½ to 3 hours, or until the cake is set and a tester inserted comes out mostly clean.
11. Immediately after removing the cake from the oven, mix the orange juice and confectioners’ sugar and pour evenly over the hot cake.
12. Let the cake stand in the pan overnight before removing and serving.

Enjoy!

Recipe Notes

• Low and slow baking: This cake bakes at a low temperature to prevent burning and ensure even cooking. Do not rush it.
• Very thick batter: The batter will be extremely stiff once the fruit and nuts are added. Use a sturdy spoon or spatula, not a mixer.
• Coating the fruit matters: Tossing the dates, orange slices, and nuts in flour helps keep them evenly distributed throughout the cake.
• Pour syrup while hot: Always pour the orange syrup over the cake as soon as it comes out of the oven so it soaks in properly.
• Overnight rest is key: Letting the cake sit overnight allows the flavors to fully develop and gives the cake its signature moist texture.
• Storage: Store covered at room temperature or in the refrigerator for up to 5 days. This cake freezes beautifully.

Frequently Asked Questions

What is Orange Slice Cake?

Orange Slice Cake is a traditional Southern fruit cake made with orange slice candy, dates, nuts, and coconut, then soaked with an orange sugar syrup for moisture and flavor.

Why does this cake bake at such a low temperature?

The low oven temperature allows the dense, fruit-filled batter to cook evenly without drying out or burning.

Can I make Orange Slice Cake ahead of time?

Yes. This cake is best when made a day ahead. The overnight rest helps the syrup absorb fully and improves flavor.

Can I substitute the nuts or fruit?

Pecans are traditional, but walnuts can be used. The orange slice candy and dates are essential to the classic flavor.

How should I store Orange Slice Cake?

Store covered at room temperature or refrigerated. It will stay moist for several days and can be frozen for longer storage.

Is this cake similar to fruitcake?

Yes, but it’s sweeter, softer, and more citrus-forward than traditional fruitcake, making it a favorite even for those who dislike fruitcake.