Brenda Gantt Orange Slice Cake
- Prep 30 min
- Cook 1 hr 45 min
- Total 2 hr 15 min
- Serves 16
- Level Moderate
About Brenda Gantt’s Orange Slice Cake
Brenda Gantt, the Alabama home cook behind Cooking with Brenda Gantt, has written about this cake as a family Christmas tradition. It came from her mother-in-law, whom the family called Granny, a schoolteacher who raised five children and did not fuss much over holiday decorating. Her one showpiece dessert was this cake, which her husband George grew up eating. Brenda describes it as packed with pecans, coconut, sugared dates, and orange slice candy, finished with an orange juice glaze. You can find more of her family tales in our stories section.
The cake is practical as well as special. Brenda notes that Granny could make it ahead and freeze it, and the glaze helps keep it fresh. She pairs a slice with a cup of black coffee. That is why it has long been a fixture on Southern holiday tables: it is a dessert that can be finished days before the guests arrive.
It sits in the same Southern tradition as fruitcake, but it is lighter on spice and heavier on sweet orange flavor and chewy candy. The orange candy softens as it bakes and the glaze soaks in, so every slice is moist and rich. Browse more traditional dishes in our recipe collection.
Brenda Gantt Orange Slice Cake Recipe
Ingredients
Fruit & Nut Mix
Cake Batter
Orange Glaze
Kitchen Tools Needed
- 10-inch tube pan
- Large mixing bowl
- Electric mixer
- Sturdy wooden spoon
- Kitchen scissors or sharp knife
- Toothpick or skewer
Not sure which pan to use? See our kitchen guides for baking pan basics.
Instructions
- Preheat and prep. Preheat the oven to 300°F (150°C). Grease and flour a 10-inch tube pan.
- Coat the add-ins. In a large bowl, toss the chopped candy, dates, pecans, and coconut with 1 cup of the flour until every piece is coated. Set aside.
- Cream butter and sugar. Beat the softened butter and sugar until light and fluffy. Beat in the eggs one at a time.
- Add the wet and dry ingredients. Stir the baking soda into the buttermilk. Add it to the batter alternately with the remaining 2½ cups flour, mixing just until combined.
- Fold in the add-ins. Fold in the floured candy, dates, pecans, and coconut. The batter will be very thick, so use a sturdy spoon.
- Bake. Spoon the batter into the pan and press it level. Bake for 1 hour 30 minutes to 1 hour 45 minutes, until a toothpick inserted near the center comes out clean.
- Glaze and cool. While the cake bakes, stir the orange juice and powdered sugar until smooth. Poke holes all over the hot cake and slowly pour the glaze over it. Cool completely in the pan before removing.
Tip: glaze the cake while it is hot so the juice soaks in instead of sitting on top.
Nutrition Facts
| Calories | 650 |
|---|---|
| Protein | 6 g |
| Carbohydrates | 104 g |
| Fat | 24 g |
| Fiber | 3 g |
| Sodium | 210 mg |
| Sugar | 76 g |
This is a very rich holiday cake, so small slices go a long way. Nutrition values are estimates and are not a substitute for professional dietary advice.
Ingredient Highlights
Pecans
Pecans add crunch and unsaturated fats, plus minerals such as manganese.
Dates
Dates bring natural sweetness, fiber, and potassium, and they keep the crumb moist.
Coconut
Coconut adds chewy texture and a mild tropical flavor that pairs well with orange.
Candy Orange Slices
The candy melts and softens as it bakes, giving the cake its signature chewy, citrusy pockets.
What to Avoid
Preparation Mistakes
- Don’t use fresh oranges. The recipe needs candy orange slices.
- Don’t skip flouring the add-ins. Floured candy and dates stay separate and do not sink or clump.
- Don’t overmix once the flour goes in. Mix just until combined to avoid a tough, gummy cake.
- Don’t overbake. Pull the cake as soon as a toothpick comes out clean.
Glaze & Storage Mistakes
- Don’t glaze a cold cake. Pour it over the hot cake so it soaks in.
- Don’t unmold too soon. Cool completely in the pan so the cake holds together.
- Don’t leave it uncovered. Wrap tightly so the cake and glaze do not dry out.
Dietary Considerations
- Contains Dairy (butter, buttermilk)
- Contains Egg
- Contains Gluten (flour)
- Contains Tree Nuts (pecans) & Coconut
- High in Sugar
Pro Tips for the Best Orange Slice Cake
- Cut the candy with greased scissors. A light coat of cooking spray or flour keeps the sticky pieces from clinging to the blades.
- Chop everything small. Small, even pieces distribute well and make neat slices.
- Grease and flour the pan thoroughly. The sugary candy can stick, so cover every crevice.
- Be ready to stir. The batter is very thick. A sturdy wooden spoon, or clean hands, makes folding in the add-ins easier.
- Make it ahead. The flavor and moisture improve after a day or two, which is why it is a favorite for the holidays.
For more baking and prep advice, see our cooking tips.
What to Serve With Orange Slice Cake
Beverages
- Black coffee
- Hot tea
- Cold milk
Alongside
- Whipped cream
- Vanilla ice cream
- Fresh fruit
When to Serve
- Christmas dessert table
- Thanksgiving
- Holiday gift baskets
- Church socials
Building a holiday spread? Round it out with mashed potatoes, a Jell-O salad, and a lighter dessert like key lime pie. For a slow morning with a slice and coffee, browse our breakfast recipes.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Dates | Chopped raisins or extra pecans | Less caramel flavor, still moist. |
| Pecans | Walnuts | Slightly more bitter and earthy. |
| Buttermilk | 1/2 cup milk plus 1/2 tablespoon lemon juice | Let it sit 5 minutes before using. |
| Sweetened coconut | Unsweetened coconut | Cake will be a little less sweet. |
| Orange juice glaze | Add 1 tablespoon orange zest to the glaze | Boosts the orange flavor. |
Storage & Freezing
Room Temperature
Wrap tightly and keep for up to 3 days in a cool spot.
Refrigerator
Wrap tightly and refrigerate for up to 2 weeks. Bring to room temperature before serving.
Freezer
Wrap the cooled, glazed cake in plastic and foil and freeze for up to 3 months. Thaw overnight in the refrigerator.
Make ahead: bake and glaze the cake up to a week before serving and keep it wrapped. It slices more cleanly once chilled.
Frequently Asked Questions
No. The name refers to candy orange slices, the sugar-coated fruit jelly candies. They are chopped and baked into the cake. Fresh orange juice is used only for the glaze.
Yes. This cake is a good make-ahead dessert because the glaze helps keep it moist. Wrap the cooled cake tightly and refrigerate for up to 2 weeks, or freeze for up to 3 months and thaw overnight in the refrigerator.
Use kitchen scissors or a knife coated lightly with cooking spray or flour, and cut the candy into small pieces. Toss the pieces in flour right away so they do not clump together or sink in the batter.
Chopped raisins or an equal amount of extra pecans work if you do not like dates. The cake will taste a little less caramel-sweet, but it will still be moist and flavorful.
Yes. A well-greased and floured bundt pan works like a tube pan. Loaf pans bake faster, so start checking for doneness at about 1 hour. Always test with a toothpick, since the candy pieces make the cake look darker than it is.
This is a dense, fruitcake-style cake by design. It is packed with candy, dates, pecans, and coconut. To keep it from turning heavy or gummy, avoid overmixing once the flour goes in and do not overbake.
Reader Reviews
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- Onion SandwichAn old-fashioned Southern sandwich
- Onion FrittersCrispy fried onion bites
- JambalayaA hearty one-pot meal
- Jell-O SaladA colorful potluck favorite
Explore More
It’s gonna be good, y’all. Save a slice for the holidays.
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