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Orange Slice Cake II

Glenda

Glenda

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 460 kcal
  • 23%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 77.8g
  • 25%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 250 degrees F (120 degrees C). Grease and flour one 9x13 inch baking pan.
  2. Cream the butter and the sugar together until light and fluffy. Add the eggs, one at a time beating after each addition.
  3. Dissolve the baking soda in the butter milk and add it to the egg mixture, beating well.
  4. 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.
  5. 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.
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Reviews

Minstrelcraft
17

Minstrelcraft

12/7/2009

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.

renee
0

renee

2/21/2013

Delicious..... Had it first hand and Glenda was kind enough to share the recipe.

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