Orange Slice Cake
CATHEDRAL WINDOW CAKE: Instead of just using orange, substitute a mixture of orange, lemon, lime and cherry jellied candy slices. Follow same procedure as for orange slices, stirring them in the flour so they don't clump together. When you slice this, it makes a beautiful, colorful slice that looks like stained glass windows in a Cathedral!
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- 1 c
- butter, softened
- 2 c
- 1 tsp
- baking soda
- 1/2 c
- 3 1/2 c
- all purpose flour
- 1 lb
- dates, chopped
- 1 lb
- orange jellied candy slices, chopped
- 2 c
- chopped pecans
- 1 1/2 c
- flaked coconut
- 1 c
- fresh orange juice
- 2 can(s)
- powdered sugar
1Preheat oven to 250°. Grease and flour a large tube cake pan or Bundt pan. Set aside.
2In a medium bowl, cream together the butter and sugar with a rotary mixer until smooth.
3Add eggs to the creamed butter/sugar, one at a time, beating well with rotary mixer after each addition.
4In a separate small bowl, stir together the baking soda in the buttermilk until soda is dissolved, then add it to the creamed butter/sugar/egg mixture.
5Place flour in a large mixing bowl (You might want to use a clean dishpan). Add the chopped dates, chopped orange slices, nuts and coconut. Stir well to coat each piece with the flour, so candy and dates don't stick to themselves in clumps.
6Add the creamed butter/sugar/egg/buttermilk mixture to the flour mixture. NOTE: this makes a very stiff dough that should be mixed with the hands.
7When the dough is well-mixed, put it into the greased and floured Bundt (or tube) pan.
8Bake at 250° for 2 hours and 10 minutes to 2 hours and 30 minutes. Test for doneness, as ovens do vary and this cake is in the low oven for quite awhile.
9Combine orange juice and powdered sugar, blend well, and pour over hot cake. Allow to stand in pan overnight.