This has always been a popular alternative to fruit cake for generations. Here's the recipe, scaled up for my larger pan:
2 1/2 sticks (1 1/4 cup) butter, softened
2 cups sugar
5 eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon salt
2/3 cup whole buttermilk, room temperature
1 teaspoon baking soda
4 1/2 cups cake flour or White Lily All Purpose Flour, divided
1 lb (2 8oz packages) sugared chopped dates ⠀
1 1/2 lb (about 4 cups after slicing) orange slice candy, sliced
2 1/2 cups (10oz package) pecans, roughly chopped
1 1/3 cups shredded sweetened coconut ⠀
Preheat oven to 300°F. Prepare 18 cup square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy (about 6 minutes at medium speed). Beat in eggs one at a time. Beat in 2 1/2 cups flour, vanilla extract and salt. Combine buttermilk and baking soda. With the mixer running, drizzle in buttermilk mixture. Scrape bottom and sides of bowl and beat for 10 seconds. In the largest bowl you have, combine remaining 2 cups flour, dates, orange slice candy, pecans, and coconut. Toss together to make sure everything is coated with flour, separating any stuck candy pieces. Fold in the cake batter until fully combined. Scoop batter to prepared pan and push down and smooth top with a spatula. Bake for 3 hours or until a skewer inserted into the middle comes out clean. While the cake is baking, prepare the orange syrup. While the cake is still hot, poke 25-30 holes all over the cake with a skewer. Pour about half the syrup over the cake and into the holes. Let cool for 3 hours or until the center tube piece is no longer warm to the touch. Unmold the cake by placing it over a metal can and pushing down to remove the outer piece. Lift or turn the cake out onto a rimmed serving plate. Brush or pour remaining syrup over the top and sides of the cake.
Orange Syrup
3/4 cup orange juice ⠀
2 cups sugar
2 teaspoons vanilla extract
In a medium pot, bring orange juice, sugar, and vanilla extract to a boil, stirring occasionally. Once boiling, remove from heat.
by oldcountrykitchen
12 Comments
I made a couple of these in the 80s! I loved them but man, a little goes a long way.
That looks delicious! Thx for sharing the recipe. I saved it!
Orange slice candy? Is that the slices in the candy shop?
I’m pretty sure this kind of recipe originated when candied (real) orange for fruit cake was in short supply during WWII and folks swapped it out with orange candy!
Sounds really good. I can imagine marzipan on top.
Oh my word, this looks delicious. Very sweet, but probably so good.
Orange slice candy? I would substitute it for apricots or something like that.
my mom made this every Christmas. I’ve made it once. amazing but really, too much lol
I’ve never seen a square tube pan! I’ll have to check what size my conventional round tube pan is.
It looks amazing. I’m not a fan of the orange candy, it’s a sensory thing. I think I’ll try glacé apricots instead. And apricot nectar with almond extract instead of the orange juice and vanilla for the syrup.
I had that pan! So old it said Patent Pending. I am so happy to see an actual cake! Lost in one of many moving adventures.
Yummy