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OK, someone asked for an Orange Slice Cake recipe the other day. Interestingly enough, just this morning a friend of mine posted his family recipe. So, in all fairness and honesty, I have personally never made this cake, but have used other of his recipes from his family and they are great. So, in the interest of sharing…here it is:
Orange Slice Cake recipe from Danny Kuhn…with a little history, of course.

I will be making an old fashioned Orange Slice Cake for our bookclub Christmas get-together tomorrow. I’m not sure how these originated, but I suspect they came about because, during the Depression, orange slice candy often came in the Christmas commodity boxes, and enterprising bakers used it as a substitute for the more expensive candied fruit…just my theory. Here’s the recipe:

Orange Slice Cake

1 lb. orange slice candy, chopped

2 cups pecans, coarsely chopped

8 oz. package pitted dates, chopped

1 can (3 1/2 oz.) flaked coconut

3 1/2 cups sifted plain flour

2 sticks butter

2 cups sugar

1/4 teaspoon salt

4 large eggs

1 teaspoon baking soda

1/2 cup buttermilk

Dredge candy and fruits in one cup of the flour. Set aside. Cream butter, sugar, and salt together until light and fluffy. Add eggs one at a time, beating well after each addition.

Stir baking soda into buttermilk. Mix in rest of flour and buttermilk alternately, to creamed mixture, starting and ending with flour.

Fold in dredged candy and fruits. Pour batter into a well greased and floured tube pan.

Bake in a preheated oven at 250 F. for 2 1/2 hours. Remove from oven and let stand 5 minutes. Remove from pan and pour on hot glaze.
It is a fruit cake recipe. When whipped up, baking in the oven, it brings us that nostalgia we want to pass down, as it was to us, while we celebrate a joyous time of the year, with family and friends.

Orange Glaze

6 oz. frozen orange juice, unfrozen

2 cups powdered sugar

Mix together in a saucepan and bring to a boil, stirring well to blend. Remove from heat and pour on the hot Orange Slice Cake immediately. Cool.

Best to let set a couple of days before serving. That gives the glaze a chance to moisten the cake evenly.



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