Excellent for the holidays. Better baked ahead of time. DELICIOUS flavor gets better with age.

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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift flour and salt together.

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  • Cream butter or margarine and sugar well. Add eggs, flour mixture, soda, and buttermilk; mix well. Fold in orange slices, dates, nuts, and coconut. Pour batter into a greased and floured tube pan.

  • Bake at 300 degrees F (150 degrees C) for 1 3/4 to 2 hours. Remove cake from oven. Mix together juice and confectioner's sugar; pour over hot cake while still in pan. Cool cake in pan for 20 minutes. Turn out onto cake plate. Cool completely.

Nutrition Facts

732 calories; 8.6 g protein; 118.1 g carbohydrates; 88.4 mg cholesterol; 326.2 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/29/2008
Fruit cake haters beware. This cake is much like a "poor man's" fruit cake with orange slice candy rather than candied fruit. I've used recipes similar to this one that adds pineapples no nuts and an entire package a coconut (great for coconut lovers). HELPFUL TIPS: Coat the candy in the flour used in the recipe before blending and this will help with the candy sticking on the side of the pan. Dip your cutting knife in warm water flour or spray with nonstick cooking spray to prevent the candy from sticking on the knife before cutting up the orange slice candies. Read More
(20)

Most helpful critical review

Rating: 2 stars
06/16/2008
This was a bomb. Tasted good but scared off the fruitcake-wary folks too sweet for some and not at all kid friendly. Orange slice cake 2 (on this website) is nearly identical but in a 9x13 and baked slower & longer. IF I were to try again I'd do that. In this one the candy bits against the tube pan were hard to free up after baking and the finished product was thought to be a fruitcake. Those of us who tasted it liked the flavor but could only eat a tiny sliver. Read More
(3)
11 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/29/2008
Fruit cake haters beware. This cake is much like a "poor man's" fruit cake with orange slice candy rather than candied fruit. I've used recipes similar to this one that adds pineapples no nuts and an entire package a coconut (great for coconut lovers). HELPFUL TIPS: Coat the candy in the flour used in the recipe before blending and this will help with the candy sticking on the side of the pan. Dip your cutting knife in warm water flour or spray with nonstick cooking spray to prevent the candy from sticking on the knife before cutting up the orange slice candies. Read More
(20)
Rating: 4 stars
10/29/2008
Fruit cake haters beware. This cake is much like a "poor man's" fruit cake with orange slice candy rather than candied fruit. I've used recipes similar to this one that adds pineapples no nuts and an entire package a coconut (great for coconut lovers). HELPFUL TIPS: Coat the candy in the flour used in the recipe before blending and this will help with the candy sticking on the side of the pan. Dip your cutting knife in warm water flour or spray with nonstick cooking spray to prevent the candy from sticking on the knife before cutting up the orange slice candies. Read More
(20)
Rating: 5 stars
03/29/2005
My grandmother has made this same recipe for years and it is absolutely fabulous. It has a very similar texture to a fruitcake but it's sooo much better! The only difference in my recipe is I substitue dark raisins for the dates and pecans for the walnuts (in my family no other nut besides pecans even exist). Read More
(14)
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Rating: 5 stars
12/26/2006
This cake gets rave reviews and everyone always asks for the recipe. I added a couple tablespoons of orange marmalade to the glaze for an added orange kick....great stuff. Read More
(13)
Rating: 5 stars
12/08/2009
My mother made this every Christmas since the 1960's. The only difference - her recipe called for 2 tablespoons of grated orange peel and was baked at 325. She always used a large (16 x 5 x 5) loaf pan. In recent years I've been the one who bakes it each December. The cake always collapsed when the glaze was poured over it so a couple of years ago I tried heating the glaze in the microwave first. It works! The cake remains full size. Read More
(8)
Rating: 5 stars
12/22/2003
lovely fresh orange flavor. Read More
(4)
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Rating: 5 stars
12/17/2008
This must be a Southern recipe. All my age-50 friends in Atlanta GA absolutely loved it. Brought back memories for them of Christmases past. I cut it into 24 slices. Read More
(4)
Rating: 5 stars
12/01/2009
I had never even HEARD of orange slice cake before and a girl I work with wanted to know if I would make her one......(I made decorated cakes as a hobby/2nd job)...so I tried this recipe and it is AWESOME!!!!!!! It smelled so good when it came out of the oven my husband made me make a 2nd one just for us!!!!! It's so moist and delicious it's almost like a fruit cake without all that nasty fruit!!!! Try this one you will definitely love it!!!!!!! Read More
(3)
Rating: 2 stars
06/16/2008
This was a bomb. Tasted good but scared off the fruitcake-wary folks too sweet for some and not at all kid friendly. Orange slice cake 2 (on this website) is nearly identical but in a 9x13 and baked slower & longer. IF I were to try again I'd do that. In this one the candy bits against the tube pan were hard to free up after baking and the finished product was thought to be a fruitcake. Those of us who tasted it liked the flavor but could only eat a tiny sliver. Read More
(3)
Rating: 5 stars
12/16/2015
My grandma made this every year for as long as I can remember. Since my grandma passed away in 2010 I now make it every year. Everyone loved It then and still loves it year after year! Read More
(1)