There’s something magical about Brenda Gantt’s orange slice cake recipe a treasured Southern dessert that transforms simple ingredients into an unforgettable celebration cake.
This orange slice cake combines chewy orange candy slices, sweet dates, toasted pecans, and coconut into a dense, moist masterpiece that’s been passed down through generations.
Whether you’re baking for the holidays, a church potluck, or simply craving that nostalgic flavor of old-fashioned Southern baking, Brenda Gantt’s orange slice cake delivers every single time.
The slow-baking method and citrusy glaze create a cake that improves with age, making it perfect for advance preparation.
What Does Brenda Gantt Orange Slice Cake Taste Like?
Brenda Gantt’s orange slice cake is a textural and flavor symphony. Each bite reveals bright, candied orange sweetness balanced by rich, buttery cake crumb studded with chewy dates and crunchy pecans.
The shredded coconut adds tropical undertones, while the orange juice glaze soaks into every crevice, keeping the cake incredibly moist for days. It’s not overly sweet despite the candy the buttermilk provides subtle tang that cuts through the richness.
Think of it as a sophisticated fruitcake meets pound cake, with that signature orange essence shining through. The orange slice cake recipe Brenda Gantt created tastes like Southern sunshine baked into dessert form.
Ingredients for Brenda Gantt Orange Slice Cake
For the Cake:
- 1 cup (2 sticks) salted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- ½ cup buttermilk (whole buttermilk preferred)
- 1 tsp baking soda
- 3½ cups all-purpose flour (preferably White Lily brand)
- 1 lb orange candy slices, chopped into small pieces
- 2 cups shredded sweetened coconut
- 1 lb sugar dates, chopped
- 2 cups chopped pecans
For the Orange Glaze:
- 2 cups granulated sugar
- ¾ cup orange juice (no pulp)
Kitchen Utensils and Equipment Needed
- Stand mixer or electric hand mixer
- Large mixing bowls (2-3)
- Small bowl for buttermilk mixture
- Tube pan (10-inch Bundt or angel food pan)
- Parchment paper
- Sharp knife and cutting board (for chopping)
- Measuring cups and spoons
- Rubber spatula
- Medium saucepan
- Pastry brush
- Toothpick or cake tester
- Cooling rack
Preparation and Cooking Time
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 30 minutes | 2½-3½ hours | 3-4 hours | 16-20 slices |
Step-by-Step Instructions for Brenda Gantt Orange Slice Cake Recipe
Step 1: Cream Butter and Sugar
In your stand mixer fitted with the paddle attachment, beat 1 cup softened salted butter with 2 cups sugar on medium-high speed for 4-5 minutes until light, fluffy, and pale yellow. Scrape down the sides of the bowl midway through.
Step 2: Incorporate Eggs
Add 4 eggs one at a time, beating well after each addition for about 30 seconds. Make sure each egg is fully incorporated before adding the next. The mixture should look smooth and glossy.
Step 3: Activate Buttermilk Mixture
In a small bowl, stir 1 tsp baking soda into ½ cup buttermilk. Watch it foam and swell this chemical reaction helps create the cake’s tender crumb. Let it sit for 1-2 minutes, then mix it into the creamed butter mixture until just combined.
Step 4: Coat Add-Ins with Flour
In a large separate bowl, combine 3½ cups all-purpose flour with 1 lb chopped orange candy slices, 1 lb chopped dates, 2 cups shredded coconut, and 2 cups chopped pecans. Toss everything together with your hands or a spoon until all the fruit and nuts are thoroughly coated with flour. This prevents them from sinking to the bottom during baking.
Step 5: Combine Wet and Dry Ingredients
Gradually fold the wet batter into the flour mixture using a sturdy rubber spatula or wooden spoon. Mix until thoroughly combined the batter will be extremely thick and heavy, almost like cookie dough. This is exactly what you want for Brenda Gantt’s orange slice cake.
Step 6: Prepare the Pan
Generously grease a 10-inch tube pan with butter or shortening, then dust with flour, tapping out excess. Line the bottom and sides with parchment paper for foolproof removal later trust me on this!
Step 7: Fill and Bake
Spoon the thick batter into the prepared pan, spreading it evenly with the back of your spoon. Bake at 250°F (120°C) for 2½ to 3½ hours. The low temperature ensures even cooking without burning the exterior. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 8: Make the Orange Glaze
While the cake bakes, prepare your glaze. In a medium saucepan, combine 2 cups sugar and ¾ cup orange juice. Bring to a rolling boil over medium-high heat, stirring to dissolve sugar. Once boiling, cook for exactly 1 minute, then remove from heat.
Step 9: First Glaze Application
When the cake comes out of the oven, immediately poke holes all over the top using a wooden skewer or toothpick about 30-40 holes. Spoon half the warm glaze slowly over the hot cake, allowing it to soak into those holes. Let the cake cool in the pan for 2 full hours.
Step 10: Final Glaze Coating
Carefully remove the cake from the pan by inverting it onto a serving plate. Reheat the remaining glaze until warm and liquid. Using a pastry brush, generously “paint” the glaze over the entire exterior of the cake sides, top, and even the center tube area. This seals in moisture and creates that signature glossy finish on Brenda Gantt orange slice cake.
Customization and Pairing Ideas for Orange Slice Cake
1. Citrus Variations
While Brenda Gantt’s orange cake recipe is perfection as written, you can experiment with mixed citrus candy slices try adding lemon or lime slices for a more complex flavor profile. Replace half the orange juice in the glaze with fresh lemon juice for extra brightness.
2. Nut Substitutions
Not a pecan fan? Swap them for walnuts, which offer a slightly more bitter, earthy counterpoint to the sweetness. Toasted almonds add elegant crunch, while macadamia nuts bring buttery richness that complements the coconut beautifully.
3. Dried Fruit Alternatives
If dates aren’t available, substitute with dried figs, prunes, or even golden raisins. Dried cranberries add a tart element that balances the candy’s sweetness. Just ensure whatever you use is chopped to similar size as the dates for even distribution.
4. Rum-Spiked Glaze
For an adult twist on this orange slice cake Brenda Gantt style, add 2 tablespoons of dark rum or Grand Marnier to the orange glaze. The alcohol cooks off slightly but leaves behind sophisticated depth and aroma.
5. Serving Suggestions
Slice this cake thin it’s rich! Serve alongside freshly whipped cream, vanilla ice cream, or cream cheese frosting for extra indulgence. It pairs beautifully with hot coffee, sweet tea, or a glass of dessert wine like Moscato.
6. Holiday Presentation
Make Brenda Gantt orange slice cake the centerpiece of your holiday table by garnishing with fresh orange slices, sugared cranberries, and fresh rosemary sprigs. The rustic presentation honors its Southern heritage while looking magazine-worthy.
7. Mini Bundt Adaptations
Divide the batter among 4-5 mini Bundt pans for individual servings. Reduce baking time to 1½-2 hours at 250°F. These make stunning gifts wrapped in cellophane with a ribbon and a handwritten recipe card.
Essential Tips for Perfect Brenda Gantt Orange Slice Cake
1. Room Temperature Ingredients Matter
For the smoothest batter and best texture in your Brenda Gantt orange slice cake recipe, ensure butter and eggs are at room temperature before starting. Cold ingredients don’t emulsify properly, leading to a dense, uneven crumb. Set them out 1-2 hours before baking.
2. Chop Candy Slices Properly
Orange candy slices are sticky! Freeze them for 30 minutes before chopping, then coat your knife with cooking spray or flour between cuts. Chop into pea-sized pieces too large and they’ll create pockets in the cake; too small and you’ll lose that characteristic chewy texture.
3. Don’t Skip the Flour Coating
Thoroughly coating the orange slices, dates, pecans, and coconut in flour before mixing is crucial. This technique suspends heavy ingredients throughout the batter instead of letting them sink. Use your hands to ensure every piece is dusted.
4. Low and Slow Baking is Non-Negotiable
The 250°F temperature might seem odd, but it’s the secret to Brenda Gantt’s orange slice cake perfection. Higher temperatures cause the exterior to brown and harden before the dense interior cooks through. Patience yields a uniformly baked, moist cake that doesn’t dry out.
5. Test for Doneness Carefully
Given the fruit and candy pieces, your toothpick might hit a chunk and come out wet even when the cake is done. Test in 3-4 different spots, aiming for the cake itself rather than add-ins. The cake should pull slightly away from pan sides when ready.
6. Glaze Timing is Everything
Applying glaze to a hot cake allows maximum absorption. The sugar in the glaze also acts as a preservative, which is why this orange slice cake recipe Brenda Gantt style stays fresh for weeks. Don’t rush the cooling process before removing from the pan structural integrity matters!
7. Age It for Best Flavor
Controversial but true: this cake actually improves over 2-3 days as flavors meld and the texture becomes more cohesive. Wrap tightly and store at room temperature. Many Southern bakers make it a full week before serving for optimal taste and moisture.
Storage and Reheating Guidance
Store Brenda Gantt orange slice cake wrapped tightly in plastic wrap, then aluminum foil, at room temperature for up to 3 weeks the glaze acts as a preservative. Refrigerate for up to 6 weeks or freeze for 3 months. Thaw overnight at room temperature. No reheating needed; serve at room temperature for best flavor and texture.
Brenda Gantt Orange Slice Cake Recipe
There’s something magical about Brenda Gantt’s orange slice cake recipe a treasured Southern dessert that transforms simple ingredients into an unforgettable celebration cake. This orange slice cake combines chewy orange candy slices, sweet dates, toasted pecans, and coconut into a dense, moist masterpiece that’s been passed down through generations.
Ingredients
- 1 cup (2 sticks) salted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- ½ cup buttermilk (whole buttermilk preferred)
- 1 tsp baking soda
- 3½ cups all-purpose flour (preferably White Lily brand)
- 1 lb orange candy slices, chopped into small pieces
- 2 cups shredded sweetened coconut
- 1 lb sugar dates, chopped
- 2 cups chopped pecans
- 2 cups granulated sugar
- ¾ cup orange juice (no pulp)
Instructions
Step 1: Cream Butter and Sugar In your stand mixer fitted with the paddle attachment, beat 1 cup softened salted butter with 2 cups sugar on medium-high speed for 4-5 minutes until light, fluffy, and pale yellow. Scrape down the sides of the bowl midway through.
Step 2: Incorporate Eggs Add 4 eggs one at a time, beating well after each addition for about 30 seconds. Make sure each egg is fully incorporated before adding the next. The mixture should look smooth and glossy.
Step 3: Activate Buttermilk Mixture In a small bowl, stir 1 tsp baking soda into ½ cup buttermilk. Watch it foam and swell this chemical reaction helps create the cake’s tender crumb. Let it sit for 1-2 minutes, then mix it into the creamed butter mixture until just combined.
Step 4: Coat Add-Ins with Flour In a large separate bowl, combine 3½ cups all-purpose flour with 1 lb chopped orange candy slices, 1 lb chopped dates, 2 cups shredded coconut, and 2 cups chopped pecans. Toss everything together with your hands or a spoon until all the fruit and nuts are thoroughly coated with flour. This prevents them from sinking to the bottom during baking.
Step 5: Combine Wet and Dry Ingredients Gradually fold the wet batter into the flour mixture using a sturdy rubber spatula or wooden spoon. Mix until thoroughly combined the batter will be extremely thick and heavy, almost like cookie dough. This is exactly what you want for Brenda Gantt’s orange slice cake.
Step 6: Prepare the Pan Generously grease a 10-inch tube pan with butter or shortening, then dust with flour, tapping out excess. Line the bottom and sides with parchment paper for foolproof removal later trust me on this!
Step 7: Fill and Bake Spoon the thick batter into the prepared pan, spreading it evenly with the back of your spoon. Bake at 250°F (120°C) for 2½ to 3½ hours. The low temperature ensures even cooking without burning the exterior. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 8: Make the Orange Glaze While the cake bakes, prepare your glaze. In a medium saucepan, combine 2 cups sugar and ¾ cup orange juice. Bring to a rolling boil over medium-high heat, stirring to dissolve sugar. Once boiling, cook for exactly 1 minute, then remove from heat.
Step 9: First Glaze Application When the cake comes out of the oven, immediately poke holes all over the top using a wooden skewer or toothpick about 30-40 holes. Spoon half the warm glaze slowly over the hot cake, allowing it to soak into those holes. Let the cake cool in the pan for 2 full hours.
Step 10: Final Glaze Coating Carefully remove the cake from the pan by inverting it onto a serving plate. Reheat the remaining glaze until warm and liquid. Using a pastry brush, generously “paint” the glaze over the entire exterior of the cake sides, top, and even the center tube area. This seals in moisture and creates that signature glossy finish on Brenda Gantt orange slice cake.
Notes
Store Brenda Gantt orange slice cake wrapped tightly in plastic wrap, then aluminum foil, at room temperature for up to 3 weeks the glaze acts as a preservative. Refrigerate for up to 6 weeks or freeze for 3 months. Thaw overnight at room temperature. No reheating needed; serve at room temperature for best flavor and texture.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 120
Common Queries and FAQs About Brenda Gantt Orange Slice Cake
Q: Can I use fresh oranges instead of orange candy slices?
A: Fresh oranges won’t work in this Brenda Gantt orange slice cake recipe. The candy slices provide essential structure, sweetness, and that characteristic chewy texture. Fresh fruit would add too much moisture and cause the cake to become soggy.
Q: Why does my orange slice cake sink in the middle?
A: Most commonly, opening the oven door too early disrupts the slow baking process. Other causes include too much leavening (check your baking soda measurement), underbaking, or not coating the heavy add-ins with enough flour to suspend them properly.
Q: Where can I find orange candy slices?
A: Orange candy slices are available in most grocery stores’ candy aisles, especially during fall and winter. Look for brands like Brach’s or check bulk candy stores. Online retailers like Amazon also carry them year-round if local stores don’t stock them.
Q: Can I make this cake without dates?
A: While dates are traditional in Brenda Gantt’s orange slice cake, you can substitute dried figs, prunes, or additional coconut and pecans. The dates add moisture and natural sweetness, so without them, watch baking time as the cake may finish slightly earlier.
Q: Why such a low baking temperature?
A: The 250°F temperature prevents the sugar-heavy batter from caramelizing and burning before the interior cooks. This dense cake requires gentle, even heat to bake through completely. Think of it like curing rather than baking patience creates perfection.
Q: How do I know when the cake is done if the toothpick keeps hitting candy?
A: Test in multiple spots, especially the center and halfway between center and edge. The cake should feel firm to gentle pressure, pull slightly from pan sides, and an instant-read thermometer should register 200-205°F in the center.
Q: Can I use a different pan instead of a tube pan?
A: A tube pan’s center column allows heat to reach the middle of this dense batter. In a standard Bundt or round pan, increase baking time by 30-60 minutes and monitor closely. Two 9×5-inch loaf pans work but require 2-2½ hours at 250°F.
Brenda Gantt’s orange slice cake recipe is more than just a dessert it’s a delicious piece of Southern culinary heritage that brings families together. The combination of chewy orange candy, sweet dates, crunchy pecans, and tropical coconut creates an unforgettable flavor experience that only gets better with time.
Whether you’re honoring tradition or starting a new one in your own kitchen, this orange slice cake Brenda Gantt made famous will become your go-to celebration cake. Bake it with love, share it generously, and watch it disappear slice by slice. Happy baking, y’all!
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