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How To make Orange Slice Fruitcake
1 lb Orange slice candy, cut up
2 c Pecans, chopped
8 oz Dates, cut up
1 c Coconut; grated
2 c All-purpose flour, divided
1 c Butter
1 1/2 c Sugar
4 Eggs
1 ts Vanilla
1 ts Baking soda
1/2 ts Salt
1/2 c Buttermilk
1/4 c Orange juice
1/4 c Lemon juice
1/4 c Sugar
1/4 c Butter
Preheat oven to 300 degrees. Generously, grease and flour a tube pan; set aside. Mix together candy, pecans, dates, coconut and 1/4 cup of the flour; set aside. Cream butter and sugar until fluffy. Beat in eggs, one at a time. Stir in vanilla. Mix together baking soda, salt and remaining 1 3/4 cup flour; add alternately with buttermilk to the butter mixture. Add nut mixture; mix well. Pour batter into prepared pan and bake for 2 hours; remove from oven. For glaze: In small saucepan, combine orange juice, lemon juice, sugar and butter. Cook until sugar is dissolved. Spoon glaze over warm cake.
How To make Orange Slice Fruitcake's Videos
ORANGE SLICE CAKE
This is a wonderful cake for Christmas made with orange slice candy.
#susanssoutherncooking #howtomakeorangeslicecake ##christmasdesserts
Orange Slice Cake
Cake:
4 cups all-purpose flour, divided
½ tsp. baking soda
1 pound candy orange slices
1 (8oz.) pkg. pitted dates
2 cups chopped pecans
1 cup shredded coconut
1 cup (2 sticks) butter
2 cups sugar
4 large eggs
1 tsp. baking soda
½ cut buttermilk
Glaze:
1 cup confectioners’ sugar
2 Tbl. Orange juice
1 tsp. grated orange zest
Preheat oven to 300°F. Grease a 10-inch tube pan. For the cake, sift together 3 ½ cups flour and ½ tsp.baking soda. Cut orange slices and dates into small pieces. In a small bowl, combine orange slices and dates with remaining ½ cup flour. Add nuts and coconut; set aside.
In a large bowl, cream butter and sugar. Add eggs and beat well. In a small bowl, stir 1 tsp.baking soda into buttermilk. Alternately add flour mixture and buttermilk mixture to butter mixture, beginning and ending with flour. Fold in candy mixture.
Pour batter into prepared pan and bake 1 ¾ to 2 hours, or until a tester inserted in center comes out clean. Cool cake in pan for 10 minutes, then turn cake out of the pan onto a rack.
To make glaze, stir together confectioners’ sugar, orange juice and zest. Drizzle glaze over the warm cake.
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Christmas Cake Recipe - Easy Fruit Cake that's beautifully moist!
An easy Christmas cake that turns out perfect every time. No creaming, beating or soaking of fruit required! Plus tips on storage and feeding your Christmas cake.
Feeding your fruit cake in the weeks leading up to Christmas helps to build and intensify the flavour of the cake, and will ensure it's beautifully moist.
Oven Temp:
Bake in the oven at 150C/300F (fan) for 45 minutes, then 140C/275F (fan) for a further 60-75 minutes - until an inserted skewer comes out clean.
Alcohol-free Christmas Cake:
For a non-alcoholic version, you can replace the alcohol with cold tea, fresh orange or apple juice.
You can then feed the cake with either:
1. Cold tea
2. Fresh orange or apple juice
3. Ginger cordial mixed with water (2 tsp mixed with 2 tbsp water)
4. Rum flavouring mixed with water (⅛ tsp mixed with 2 tbsp water).
If you do this, don’t make the cake any earlier than November, as juice (as opposed to alcohol) could start tasting funny after more than a couple of months.
The full Christmas cake recipe is available on our site:
The easy fruit cake ingredients:
3/4 cup (175g) unsalted butter, chopped
1 packed cup (210g) light brown muscavado sugar
2 + 2/3 cups (400g) mixed dried fruit
1 cup (200g) glacé cherries roughly chopped
1 cup (100g) dried cranberries
Zest and juice of 1 orange
Zest of 1 lemon
1/2 cup (120ml) cherry brandy
1/2 cup (85g) ground almonds (coarsely ground - not the type that is like flour)
3 large eggs lightly whisked
1 + 2/3 cup (200g) plain/all-purpose flour
½ tsp baking powder
1 tsp ground mixed spice
1 tsp ground cinnamon
¼ tsp ground allspice
To feed the Christmas cake:
Cherry brandy (1-2 tbsp per week)
#cake #christmasfood #christmas
Flourless Orange Cake
This is a wonderful moist Orange Cake that's literally bursting with orange flavour in a way that you can only achieve using whole oranges - rind and all! Boiling the oranges removes the bitterness from the pith. Made with almond meal instead of flour, it's a terrific easy cake to take to gatherings because it's gluten free so everyone can enjoy it!
PRINT RECIPE:
The Very Best Orange Slice Cake Recipe!!!
This is a wonderful Holiday cake made with candy orange slices. It's very moist and packed full of flavor! Can be made ahead of time and even frozen for later.
Recipe
Brenda Gantt's Recipe--
You'll notice she used a different kind of dates that were already chopped. I used whole dates and chopped them up myself. It worked for me but it's your choice.
The recipe I used--
Hamilton Beach Food Processor--
Love & Best Dishes: Orange Slice Cookies Recipe
Orange Slice Cookies Recipe - This easy kid-friendly cookie recipe with orange slice candies is so very delicious—bring it to any potluck or bake sale or save it for your Christmas cookie-making!
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Candied Slice Orange Cake Recipe
Candy Slice Orange Cake – I am trying to make this one special. I love candied orange slice, the caramelised with orange flavour, is heavenly. So I decided to incorporate the candied orange slice into this orange cake. Not only it looks beautiful with them as part of the cake deco but it really brings out the flavour of the cake. It’s a little chewy and that’s the perfect texture to go with the super soft fluffy and moist orange chiffon. For those who likes orange flavour, you’ve got to try this out. Enjoy!
Remark: I am giving credit to Cupcake Savvy’s Kitchen for the frosting. I always love her frosting. Now I have no problem with frosting because of her wonderful frosting method. This frosting recipe is not sweet and not grainy.
FULL RECIPE, visit my blog at
Ingredients:
Candy Orange Slice
5 small oranges or mandarin oranges (you may orange regular oranges is fine)
4 cups water
1 large bowl of ice water
1 ½ cup castor sugar
½ cup castor sugar for coating
Orange Cake (For 7 inch round cake pan)
4 egg yolks
40g fine sugar
30g vegetable oil
¼ tsp salt
1 tsp vanilla extract
40g fresh orange juice
1 tbsp orange zest
120g cake flour / plain flour
4 egg whites
1/8 tsp cream of tartar
80g fine sugar
Cream Cheese Buttercream Frosting (inspired by Cupcake Savvy Kitchen)
120g icing sugar
40 ml boiling water
250g unsalted butter
70g cream cheese
Orange Sugar Syrup
(use 1 tbsp of the leftover caramelised orange sugar syrup and mix with 1 tsp of hot water)
Cake Deco
Candy Orange Slices
2-3 tbsp coconut flakes
Mint leave for garnish
Instructions:
Candy Orange Slice
1. Slice the oranges about 3mm thick.
2. In a sauce pan, bring 4 cups of water to a boil. Then add in the orange slices into the boiling water and simmer for about 1 minute.
3. Strain the slices and transfer them into a large bowl of ice cold water. Set aside for a minute. This is to prevent the orange slice to be soggy.
4. Remove 2 cups of the boiling water from the sauce pan. Add in the sugar. Simmer until the sugar is dissolved.
5. Add in the chilled orange slices. Bring them to a boil and then simmer on low medium heat for about 45 minutes, until the liquid is caramelised and thickened. You will notice that the orange slices become transparent.
6. Strain them and transfer them onto a paper towel to dry overnight or until they are dry but sticky.
7. Coat them with sugar. They are ready for use later.
Orange Cake
8. Preheat oven at 140°C / 285°F.
9. Squeeze the orange for juice and grate the skin for zest.
10. Separate the egg yolks and whites.
11. In a large bowl with yolks, add sugar. Mix until well combined.
12. Add oil and salt, and vanilla extract, and continue mixing. Add orange juice (squeezed)and orange zest, and continue mixing.
13. Sift the flour into the mixture, mix until the flour disappear.
14. In another bowl of egg whites, add cream of tartar. Mix on low speed until bubbly. Then gradually add in the sugar, and mix on medium speed until soft peaks formed.
15. Fold 1/3 of the egg whites into the batter. Use the whisk to fold in a circular movement. Add another 1/3 and repeat the folding process. Add the remaining whites and fold in with a spatula. Scrape the bottom and sides of the bowl to make sure all the whites are fold in evenly. Do not over mix. You may stop once the whites disappear.
16. Line parchment paper on the bottom of the pan. You do not need to grease the pan.
17. Pour the batter into the pan. Use a stick or skewer to do a swirl pattern in the batter (refer to video) to release air bubbles. Tap the pan few times on table top to further release the air bubbles as well.
18. Bake in the preheated oven at 140°C / 285°F for about 45-50 minutes.
19. Cool the cake on rack while working on the frosting.
Cream Cheese Buttercream Frosting (inspired by Cupcake Savvy’s Kitchen)
20. In a bowl of icing sugar, add the boiling water. Mix until the icing sugar is dissolved. Strain it and set aside.
21. In a large bowl, mix the softened butter until creamy and pale. Mix on medium speed for about 4-5 minutes.
22. Gradually add the icing sugar mixture gently into the butter. Mix on low speed for another 5 minutes until well combined. The frosting is ready to assemble the cake.
Assembling the Cake
23. Cut the cake into 3 even layers.
24. Add the frosting, then the candy orange in the layers.
25. Cover the cake with the frosting. Sprinkle with the coconut flakes and decorate with the candy orange on top.
26. Garnish with a few mint leaves.
27. Refrigerate the cake for 30 minutes before cutting to serve.
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