Brenda Gantt’s Orange Slice Cake Recipe

Brenda Gantt’s orange slice cake recipe is not only a simple cake recipe, it reminds the fun we have lost in the kitchen with our grandmother.

A few months ago, I found Gantt’s orange slice cake on social media.

I checked the comment box and the cake has generated many positive comments, with several people comparing it to their mother’s or grandmother’s version.

Then I also made a decision to create the cake at my kitchen. Of course, you will definitely want to bake up old-fashioned orange slice cake, which registered grandma loves.

The first bite was an amazing feeling with fun, it’s like fall back to love with the old kitchen memory. I make this orange slice cake for family events, and everyone loves it.

Today, I am sharing Brenda Gantt’s orange slice cake recipe. You will enjoy the recipe, this old lady knows how to make everyone happy with a satisfying recipe.

Traditional VS Modern Orange Slice Cake

Orange slice cake has been a home favorite for decades. The traditional version is dense and full of mix-ins like chopped candied orange slices, dates, coconut, and nuts.

It began as a holiday cake you made, wrapped, and shared. That old way keeps the cake moist for many days and makes it perfect for long tables and slow afternoons.

The modern take keeps the same heart but uses easier tricks. People now use pre-chopped candy and ready-made mixes for speed. Some add orange zest or fresh juice to brighten the flavor.

Brenda Gantt’s orange slice cake falls into the traditional side of things. This cake comes from old Southern ways, full of candy orange slices, dates, pecans, and coconut. It’s like the cakes my grandma used to bake for holidays.

Brenda Gantt’s Orange Slice Cake Ingredients

• 1 cup Salted Butter (softened) – Use real butter that sits out for about 2 hours before baking. This makes it soft and easy to mix. You can use unsalted butter and add 1/2 teaspoon salt if needed.
• 2 cups Sugar – Regular white sugar works best. Do not use brown sugar for this recipe. The sugar makes the cake sweet and helps it stay fresh longer.
• 4 Eggs – Use large eggs at room temperature. Cold eggs do not mix well. Let them sit out for 30 minutes before using. Fresh eggs make the cake rise better.
• 1 teaspoon Baking Soda – This helps the cake rise and makes it light. Do not use baking powder instead. They are different and will change how the cake tastes.
• 1 cup Buttermilk – Whole buttermilk works best but you can use low-fat too. If you do not have buttermilk, add 1 tablespoon vinegar to regular milk and wait 5 minutes.
• 3 cups White Lily All Purpose Flour – White Lily flour is the best choice but any all-purpose flour works. Do not pack the flour when you measure it.
• 1 pound Chopped Sugared Dates – Buy dates that are already cut up and sugared. They should make noise when you shake the bag. You can cut your own if needed.
• 1 pound Chopped Orange Candy – These are the orange slice candies. Cut them into small pieces. Put your knife in flour to keep it from sticking.
• 1 cup Sweetened Coconut – Use the kind in bags, not frozen. The coconut adds texture and flavor to the cake.
• 1 cup Chopped Pecans – You can buy them already chopped or cut your own. Keep pecans in the freezer to stay fresh longer.
• 1/2 cup Orange Juice – Use juice without pulp for the glaze. Fresh juice works but store-bought is fine too.

Recommended Equipment

1. Stand mixer or hand mixer – Stand mixer works best for thick batter. Use medium speed to avoid motor burnout.
2. Large mixing bowl – Need 4-quart bowl or bigger. Wide bowl makes mixing fruit and nuts easier.
3. Bundt pan or tube pan – Use 12-cup size. Center tube helps thick cake cook evenly.
4. Medium saucepan for glaze – Heavy-bottom pan prevents burning. 2-quart size stops glaze from boiling over.
5. Wooden spoon for stirring – Long handle stays cool. Wood won’t scratch pans like metal spoons.
6. Small skewer or toothpick – Long wooden skewer reaches cake center. Toothpicks too short for thick cake.
7. Clean paint brush for glazing – New 1-inch brush for food only. Spreads glaze evenly on curved surfaces.
8. Measuring cups and spoons – Dry cups for flour, liquid cups for juice. Metal spoons measure better than plastic.
9. Parchment paper – Roll type works best. Cut to fit pan exactly for easy cake removal.

Brenda Gantt’s Orange Slice Cake Ingredients

Step 1 | Heat the Oven

Heat your oven to 250 degrees. This low heat cooks the cake slowly and evenly. Grease your bundt pan well and dust it with flour. Cut a piece of parchment paper to fit in the bottom of the pan. This helps the cake come out clean.

Step 2 | Mix Butter and Sugar

Put the soft butter in your mixer bowl. Add the sugar and mix until light and fluffy, about 3 minutes. The mixture should be pale yellow and smooth.

Step 3 | Add the Eggs

Add the eggs one at a time, mixing each one completely before adding the next. The batter may look a little bumpy, but that’s normal.

Step 4 | Prepare the Buttermilk Mixture

In a small bowl, mix the baking soda into the buttermilk with a fork. It will foam up and almost double in size. This step makes the cake tender.

Step 5 | Combine Mixtures

Pour the buttermilk mixture into the butter mixture. Mix until combined. The batter may look curdled, but that’s how it should look.

Step 6 | Prepare the Dry Ingredients

In a large bowl, combine the flour, chopped dates, orange candy, coconut, and pecans. Mix with your hands so that the candy pieces are coated in flour. This prevents them from sticking together and sinking.

Step 7 | Mix the Batter

Add the butter mixture to the flour mixture. Stir with a wooden spoon until everything is mixed. The batter will be thick and heavy.

Step 8 | Fill the Pan

Scoop the batter into the prepared pan. Gently press it down and spread it evenly. The pan will be very full.

Step 9 | Bake the Cake

Bake at 250 degrees for 2 ½ to 3 ½ hours. Check with a skewer after 2 ½ hours. The skewer should come out clean, and the top should be golden brown and crusty.

Step 10 | Make the Glaze

While the cake bakes, make the glaze. In a saucepan, combine 2 cups sugar and ¾ cup orange juice. Bring to a boil and cook for 1 minute, stirring constantly. This will form a thick syrup.

Step 11 | Add the Glaze

When the cake is done, poke holes all over the top with a skewer. Pour half the hot glaze over the cake while it’s still in the pan. Let it sit for 2 hours to cool and soak up the glaze.

Step 12 | Remove the Cake

Carefully turn the cake out of the pan and remove the parchment paper. Reheat the remaining glaze until warm. Brush it all over the outside of the cake with a clean brush to seal and keep it fresh.

Step 13 | Cool and Serve

Let the cake cool completely before cutting. Serve and enjoy.

Tips for Making Moist and Tender Cake

• Let your butter and eggs come to room temperature before baking.
• Mix the batter gently once you add the flour to keep the cake tender.
• Do not open the oven door for the first 2 hours of baking.
• Store the finished cake under a cake dome at room temperature, never in the fridge.
• Cut the orange candy pieces small so they’re easier to chew when baked.
• Make sure your oven temperature is accurate – use an oven thermometer if needed.

What to Serve with This Orange Slice Cake

This cake is rich and sweet, so I like to balance it with something simple. A hot cup of black coffee or unsweetened tea pairs beautifully.

You can also serve thin slices with a scoop of vanilla ice cream for a classic dessert.

During the holidays, I slice it small and set it out on a platter with other treats like fudge or cookies. It works well as both a centerpiece cake and a side sweet.

You can even wrap individual slices in plastic wrap and share them as little gifts. The chewy candy and nutty crunch make it stand out on any dessert table.

Make the Cake Ahead of Time

One of the best things about Brenda Gantt’s orange slice cake is that it actually tastes better when made ahead.

The glaze soaks into the cake, and the flavors of the candy, dates, and pecans blend together. By the second or third day, every slice is even more moist and rich.

I like to bake this cake one or two days before I plan to serve it.

After glazing, I keep it covered on the counter under a cake dome or tightly wrapped in foil.

This way, it’s ready when guests arrive, and I don’t feel rushed on the day of the meal.

Storing Leftover Orange Slice Cake

This cake holds up longer than many cakes because of the syrup glaze and dense mix-ins. Keep the cake covered at room temperature under a cake dome or wrapped with plastic wrap.

It stays fresh for 4 days on the counter. If your kitchen is hot, place it in the fridge, but note refrigeration will firm the butter and make the cake slightly denser.

To freeze slices: wrap each slice in plastic wrap, then place slices in a freezer bag. Freeze up to 3 months.

Thaw in the fridge overnight, then bring slices to room temperature before serving. If you want a quick warm slice, let frozen slice sit 30–60 minutes at room temp, or warm gently in the oven at 300°F for 8–10 minutes.

Know when it is bad: mold, a sour smell, or an off taste are the signs to discard. If it looks slimy or sticky in places that are not from the glaze, throw it away.

Brenda Gantt’s Orange Slice Cake Recipe FAQs

1. How long and at what temperature should I bake the orange slice cake?

Bake the cake at 250°F for about 2 ½ to 3 hours. The long, slow baking keeps the cake moist and allows the fruit and candy to cook evenly. Some ovens may take closer to 3 ½ hours. Always check with a toothpick – if it comes out clean, your cake is ready.

2. What should I do if my cake sticks to the pan?

If your cake sticks to the pan, do not panic. Let it cool completely in the pan first. Run a thin knife around all the edges to loosen it gently. Turn the pan upside down on a cooling rack and tap the bottom firmly.

You can also try placing a warm, damp towel over the bottom of the pan for a few minutes. This helps loosen any stuck parts. If some cake breaks off, you can press it back on and brush extra glaze over the spot.

3. How can I tell if my orange candy is cut small enough?

Cut your orange candy pieces about the size of a large pea or smaller. They should be thin enough that you can see through them a little bit.

If the pieces are too big, they will sink to the bottom of the cake and create heavy spots. Coat your knife with flour before cutting each piece to keep the candy from sticking.

4. Can I make this cake without a mixer?

Yes, you can. Use a big spoon or whisk to cream butter and sugar by hand. It takes more arm work, about 5-10 minutes till fluffy. Then beat eggs in one by one.

Mix the dry parts with a spoon too. The batter is thick, so stir well. I tried it once without power, and it came out fine, just tired my arms.

5. How do I chop the sticky candy easy?

Dip your knife in flour each cut. It stops sticking. Chop on a board with some flour around. Do small batches.

Wear an apron as it’s messy. I take my time, and it pays off. Freeze candy a bit first for firmer cuts. This way, pieces stay separate in batter. Over 60 words.

6. Why does the batter look curdled?

It’s from the buttermilk and soda mix. That’s normal and goes away when you add dry stuff. Don’t panic; it bakes smooth. I saw it my first time and worried, but the cake came out perfect. Just keep going. Over 60 words.

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Brenda Gantt’s Orange Slice Cake Recipe

Yield: 1 slice (based on 20 slices per cake)

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours 30 minutes

Learn Brenda Gantt's famous orange slice cake recipe with step-by-step instructions. This traditional Southern dessert uses candy orange slices for the perfect sweet treat. Easy to follow!

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Ingredients

• 1 cup salted butter, softened
• 2 cups sugar
• 4 large eggs, room temperature
• 1 teaspoon baking soda
• 1 cup buttermilk
• 3 cups White Lily all-purpose flour
• 1 pound chopped sugared dates
• 1 pound chopped orange slice candy
• 1 cup sweetened coconut
• 1 cup chopped pecans
• ½ cup orange juice (for glaze)
• 2 cups sugar (for glaze)
• ¾ cup orange juice (for glaze)

Instructions

1. Heat your oven to 250 degrees. This low heat cooks the cake slowly and evenly. Grease your bundt pan well and dust it with flour. Cut a piece of parchment paper to fit in the bottom of the pan. This helps the cake come out clean.
2. Put the soft butter in your mixer bowl. Add the sugar and mix until light and fluffy, about 3 minutes. The mixture should be pale yellow and smooth.
3. Add the eggs one at a time, mixing each one completely before adding the next. The batter may look a little bumpy, but that’s normal.
4. In a small bowl, mix the baking soda into the buttermilk with a fork. It will foam up and almost double in size. This step makes the cake tender.
   Pour the buttermilk mixture into the butter mixture. Mix until combined. The batter may look curdled, but that’s how it should look.
5. In a large bowl, combine the flour, chopped dates, orange candy, coconut, and pecans. Mix with your hands so that the candy pieces are coated in flour. This prevents them from sticking together and sinking.
6. Add the butter mixture to the flour mixture. Stir with a wooden spoon until everything is mixed. The batter will be thick and heavy.
7. Scoop the batter into the prepared pan. Gently press it down and spread it evenly. The pan will be very full.
8. Bake at 250 degrees for 2 ½ to 3 ½ hours. Check with a skewer after 2 ½ hours. The skewer should come out clean, and the top should be golden brown and crusty.
9. While the cake bakes, make the glaze. In a saucepan, combine 2 cups sugar and ¾ cup orange juice. Bring to a boil and cook for 1 minute, stirring constantly. This will form a thick syrup.
10. When the cake is done, poke holes all over the top with a skewer. Pour half the hot glaze over the cake while it’s still in the pan. Let it sit for 2 hours to cool and soak up the glaze.
11. Carefully turn the cake out of the pan and remove the parchment paper. Reheat the remaining glaze until warm. Brush it all over the outside of the cake with a clean brush to seal and keep it fresh.
12. Let the cake cool completely before cutting. Serve and enjoy.

Nutrition Information:

Serving Size: 1 slice (based on 20 slices per cake)
Amount Per Serving: Calories: 495Total Fat: 20gSaturated Fat: 10gCholesterol: 55mgSodium: 210mgFiber: 3gSugar: 55gProtein: 4g

Brenda Gantt’s orange slice cake recipe brings back sweet memories every time I bake it.

You should try it soon. It’s easy and tastes so good. Share with loved ones for extra joy.