Brenda Gantt Orange Slice Cake Recipe That Feels Truly Homemade – Cozy, Bright, and Classic

This Orange Slice Cake brings old-fashioned comfort to your kitchen. It’s moist, citrusy, and packed with chewy bits of candy and nuts that make every slice special. If you’ve ever watched Brenda Gantt cook, you know her recipes feel like a warm visit around a Southern table.

This cake is no different simple ingredients, gentle steps, and a home-baked flavor that tastes like family memories. Whether you’re making it for the holidays or for a Sunday treat, it’s a recipe that just feels right.

What Makes This Special

This cake blends candied orange slices, dates, and pecans into a tender batter that bakes up rich and fragrant. It’s an old-school Southern recipe that leans more toward a fruitcake texture, but with a brighter, citrus twist.

The secret is in the low and slow bake and a quick soak with orange juice at the end to keep it extra moist. It slices beautifully, keeps well, and tastes even better the next day. If you love homemade desserts that feel generous and heartfelt, this one is a keeper.

What You’ll Need

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 3 cups all-purpose flour, divided
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional but lovely)
• 1 cup chopped dates (pitted)
• 1 cup chopped pecans (or walnuts)
• 1 cup chopped candied orange slices (or candied orange peel)
• 1 cup sweetened shredded coconut
• Zest of 1 orange
• Juice of 1–2 oranges (about 1/2 to 3/4 cup), for soaking after baking
• Optional glaze: 1 cup powdered sugar mixed with 2–3 tablespoons orange juice

Instructions

1. Prep your pan and oven. Preheat the oven to 275°F (135°C).Grease and flour a 10-inch tube pan or Bundt pan. Line the bottom with parchment for easy release.
2. Coat the mix-ins. In a small bowl, toss the chopped dates, pecans, candied orange slices, and coconut with 1/2 cup of the flour. This keeps them from sinking in the batter.
3. Mix dry ingredients. In another bowl, whisk the remaining 2 1/2 cups flour with baking soda and salt.
4. Cream butter and sugar. In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes.Add eggs one at a time, mixing well after each until smooth.
5. Add flavors. Mix in vanilla, almond extract, and orange zest.
6. Combine wet and dry. Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix on low just until combined—don’t overbeat.
7. Fold in the fruit and nuts. Gently fold the flour-coated dates, pecans, candied orange, and coconut into the batter until evenly distributed.
8. Fill the pan. Spread the batter into the prepared pan and smooth the top.
9. Bake low and slow. Bake at 275°F for 1 hour 45 minutes to 2 hours, or until a toothpick inserted near the center comes out clean. The top should be golden and springy.
10. Soak with citrus. While warm, poke small holes across the cake with a skewer.Slowly spoon the fresh orange juice over the cake so it soaks in. Let cool in the pan for 20–30 minutes.
11. Turn out and finish. Invert the cake onto a rack to cool completely. If using, whisk the powdered sugar and orange juice into a pourable glaze and drizzle over the cooled cake.
12. Rest if you can. For the best flavor and texture, wrap and let the cake rest for several hours or overnight before slicing.

Storage Instructions

• Room temperature: Wrap tightly or store in an airtight container for up to 4 days.
• Refrigerator: Keeps well for up to 1 week.Bring slices to room temp before serving for the best texture.
• Freezer: Wrap slices individually in plastic, then foil, and freeze up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours.

Why This is Good for You

This cake is a treat, but it brings a few perks. Dates and nuts add fiber, healthy fats, and a satisfying chew. Orange zest and juice provide brightness and a little vitamin C. Because the cake is dense and rich, a small slice goes a long way perfect for mindful indulging.

And there’s something to be said for the comfort of a homemade recipe shared around a table.

Pitfalls to Watch Out For

• Overmixing the batter: It can make the cake tough. Mix just until combined.
• Skipping the flour toss: If you don’t coat the dates and nuts with flour, they may sink to the bottom.
• Oven too hot: This cake needs a lower temperature to bake evenly without drying out.
• Not measuring the orange juice: Too much can make the cake soggy. Aim for 1/2 to 3/4 cup total soak.
• Rushing the rest time: The flavors settle and deepen as the cake rests.If you can, wait until the next day to serve.

Recipe Variations

• Spiced version: Add 1 teaspoon ground cinnamon and 1/4 teaspoon nutmeg for a warm, holiday feel.
• Lemon-lovers: Swap half the orange zest and juice for lemon for a brighter twist.
• No coconut: Replace with an extra 1/2 cup of nuts or more dates if you prefer.
• Glaze alternatives: Try a simple warm syrup of 1/4 cup sugar and 1/4 cup orange juice brushed over the cake instead of powdered sugar glaze.
• Mini loaves: Bake in greased mini loaf pans for gifts. Start checking at 40–45 minutes.

FAQ

Can I use store-bought candied orange peel instead of orange slice candy?

Yes. Candied orange peel works well and gives a slightly less sweet, more citrus-forward flavor.

Chop it small and keep the same amount.

What if I don’t have buttermilk?

Make a quick substitute: stir 1 tablespoon lemon juice or white vinegar into 1 cup milk and let it sit for 5 minutes. Then use as directed.

How do I keep the cake from sticking to the pan?

Grease thoroughly, dust with flour, and line the bottom with parchment. Let the cake cool 20–30 minutes before turning it out.

Can I reduce the sugar?

You can cut the granulated sugar to 1 1/2 cups.

Keep in mind the dates, coconut, and candied orange add sweetness too, so the cake will still taste balanced.

Is it okay to bake at 300°F to speed it up?

You can, but watch closely. The cake may brown faster and dry out at the edges. The low and slow bake at 275°F gives a more even crumb.

How long should I let it rest before slicing?

If possible, let it rest overnight, wrapped, at room temperature.

At a minimum, give it 4–6 hours. The texture becomes moist and cohesive as it sets.

Can I leave out the nuts?

Yes. Replace the nuts with extra coconut or dates to keep the volume and texture similar.

In Conclusion

This Brenda Gantt-inspired Orange Slice Cake is humble, generous, and full of old-fashioned charm.

It’s the kind of recipe that fills the house with a sweet citrus smell and brings people to the kitchen. With simple steps and pantry friendly ingredients, you’ll end up with a moist, tender cake that slices like a dream. Keep it on the counter, share it with friends, and enjoy a taste that truly feels homemade.