Brenda Gantt Orange Slice Cake Recipe
Ingredients
- For the Cake
- 1 cup orange slice candy finely chopped
- 1 cup boiling water
- ½ cup unsalted butter softened
- 1½ cups granulated sugar
- 2 large eggs
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For the Glaze
- 1 cup powdered sugar
- 2 –3 tablespoons orange juice
- ½ teaspoon vanilla extract
Instructions
- Place chopped orange slice candy in a heatproof bowl, pour boiling water over it, stir, and let sit about 10 minutes until softened and syrupy
- Preheat oven to 325°F (165°C) and grease a bundt pan or 9×13-inch pan
- Cream butter and granulated sugar together until light and fluffy
- Add eggs one at a time, mixing well after each
- Whisk flour, baking soda, and salt together in a separate bowl
- Add dry ingredients to the butter mixture alternately with buttermilk, mixing just until combined
- Stir in softened orange slice candy with its syrup and add vanilla extract
- Pour batter into prepared pan and smooth the top
- Bake 60–70 minutes for a bundt pan or 45–55 minutes for a 9×13-inch pan, until a toothpick comes out clean
- Cool in pan for 15 minutes, then turn out and cool completely
- Whisk powdered sugar, orange juice, and vanilla to make glaze
- Drizzle glaze over cooled cake
Notes
Chop the orange slice candy very finely for even texture
Do not overmix the batter to keep the cake tender
Glaze only after the cake has cooled so it doesn’t soak in completely
Cake tastes even better the next day and stores well at room temperature for 2 days or refrigerated up to 5 days