Who knew that fruit cake could be good? I certainly didn’t!
I have never heard of adding orange slices to a cake. I was explaining the recipe to a good friend and she was amazed. This is the same cake her mother used to make as a child.
So the orange slices heat up and become amazingly gooey. It’s almost like a thick jelly, or a super soft gummy bear.
The dates absorb the sweetness from the other ingredients. You don’t really taste them much.
The coconut adds a lovely crunch. My husband isn’t a fan of coconut, but he thought it worked well in the cake.
So my only issue is that the pan wasn’t buttered or greased. The cake did not release when I first attempted to remove it. I let the cake cool for another hour and tried again. Nope – still wouldn’t release. So I would definitely recommend greasing the pan!
It really is a lovely cake!
CANDY CAKE
1 Cup Butter
2 Cups Sugar
4 Eggs
½ Cup Buttermilk
3 ½ Cups Flour
1 Teaspoon Baking Soda
1 Pound Candy Orange Slices
2 Cups Chopped Walnuts
1 Box Dates
1 Cup Cooked Coconut
Cream butter and sugar. Add eggs, one at a time, blending well after each addition. Add buttermilk, beat well. Dredge orange slices and walnuts in flour. Sift flour with baking soda and stir into wet ingredients. Fold in cut up orange slices, dates and nuts. Then add coconut. Place in Bundt pan. Place pan in a cold oven. Turn oven to 300 degrees for 15 minutes. Turn heat down to 250 degrees and continue cooking for 2 ½ hours. Cool in pan; invert.
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