Orange Slice Cake II

Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Festive enough for holidays and great tasting enough for any day!

By Glenda
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 250 degrees F (120 degrees C). Grease and flour one 9x13 inch baking pan.

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  • Cream the butter and the sugar together until light and fluffy. Add the eggs, one at a time beating after each addition.

  • Dissolve the baking soda in the butter milk and add it to the egg mixture, beating well.

  • In a large bowl mix the flour, dates, candy, nuts and coconut. Mix to coat. Add the flour mixture to the creamed mixture and combine well. Dough will be very stiff and may require mixing with your hands. Place dough into the prepared pan.

  • Bake at 250 degrees F (120 degrees C) for 2 1/2 to 3 hours. Mix the orange juice and confectioners' sugar together and pour over the hot cake. Let cake stand in pan overnight before serving.

Nutrition Facts

Per Serving:
460 calories; 16 g total fat; 52 mg cholesterol; 142 mg sodium. 77.8 g carbohydrates; 5.3 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Minstrelcraft
Rating: 5 stars
12/07/2009
My mother made this every Christmas since the 1960's. A few slight differences - her recipe called for pecans instead of walnuts 2 tablespoons of grated orange peel and only 8 oz. of dates; it 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
Helpful
(19)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Minstrelcraft
Rating: 5 stars
12/07/2009
My mother made this every Christmas since the 1960's. A few slight differences - her recipe called for pecans instead of walnuts 2 tablespoons of grated orange peel and only 8 oz. of dates; it 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
Helpful
(19)
Minstrelcraft
Rating: 5 stars
12/07/2009
My mother made this every Christmas since the 1960's. A few slight differences - her recipe called for pecans instead of walnuts 2 tablespoons of grated orange peel and only 8 oz. of dates; it 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
Helpful
(19)
Renèe
Rating: 5 stars
02/21/2013
Delicious..... Had it first hand and Glenda was kind enough to share the recipe. Read More
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