You’d never guess that these mashed potatoes—which have the ideal texture and a deliciously garlicky flavor—are cooked without butter or sour cream and are incredibly quick and simple to prepare.
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 cup butter, softened
- 2 cups white sugar
- 4 eggs
- ½ cup buttermilk
- 1 teaspoon baking soda
- 3 ½ cups all-purpose flour
- 1 pound dates, pitted and chopped
- 1 pound orange slices candy, chopped
- 2 cups chopped pecans
- 1 ⅓ cups shredded coconut
- 1 cup orange juice
- 2 cups confectioners’ sugar
Instructions
- Preheat oven to 250 degrees F (120 degrees C). Lightly grease and flour one 10 inch tube pan.
- In a mixing bowl, cream margarine and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Dissolve baking soda in buttermilk and add to the creamed mixture.
- Place flour in a large bowl and add dates, orange slices, and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. This makes a very stiff dough, so it will be necessary to stir with a wooden spoon.
- Pour batter into the tube pan. Bake for 2 1/2 to 3 hours. As soon as cake comes from oven, combine the orange juice and confectioners sugar and pour over hot cake. Let stand in pan overnight.
Nutrition Facts
| Calories | 928 kcal |
| Carbohydrate | 156 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 7 g |
| Protein | 9 g |
| Saturated Fat | 14 g |
| Sodium | 290 mg |
| Sugars | 116 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
I was looking for an orange slice recipe reminiscent of the cake my husband’s grandfather made for him as a child. This recipe looked the closest. Followed recipe leaving out fruit and coconut. My cake turned out a little dry even after soaking in juice. Baked it for 2 hours on suggested temperature. There were many comments about how hard it was to remove cake from pan until one reviewer suggested adding half of juice, letting it soak in then remove from pan while still warm. I also did this and had no problem getting it to release. One suggestion I would make is to use a pastry brush to apply orange juice so it doesn’t run off. I will make again but will not bake as long.
I have made this delicious cake several times and am getting ready to make it again. People who would not touch a fruit cake think it is great! I have had fairly good results using my heavy bundt pan, but am considering dividing it into about three bread loaf pans instead of the bundt pan so it should be easier to get out of the loaf pans and easier to cut in even slices and package for some gift giving. Has anyone tried baking it in loaf pans and can tell me if you had to adjust the length of time it was baked if you did that? The thickness of the batter would be similar to that in a bundt pan so I would guess the time should be similar. I also plan to use some loaf pans that are a heavier metal in thickness. Thanks!
My Mom made this cake for holidays decades ago, but she always used tube pan. Out of buttermilk, so I used some plain Greek yogurt. I generously greased & floured my Bundt pan; however, cake would not release. Eased around edge with thin knife, no good. Placed pan in a few inches of hot water & let sit a few minutes, still no good. Tried a hot blow-dryer after placing upturn an on a plate, & success!
This really brought back memories of my youth. My mother made this every Christmas.This made me realize even more how hard she worked for her family. The cake is good But it is laborious and expensive Take the advice about using parchment paper! I was holding my breath trying to get it out of the pan.
It was absolutely beautiful until I poured the orange juice mixture on it. It turned into a mushy mess and sort of collapsed and I’m super bummed about it. I tried to upload a photo but i could never get it the right size to accept it on the site.
First time to ever make it this, as a memory to my grandmother, who always made it for my orange slice loving grandfather. It’s been at least 12 years since I have had this cake. It tasted phenomenal! I did only use 8 ounces of the dates, and I think that was a perfect amount. Quarter the orange slices, and warm up the juice/sugar for sure, and prepare for a potential mess lol. I thought I would like it cold, but warming it up is much better to me! I am very, very happy with this recipe!!! Thank you!
This cake was a huge hit at our Christmas gathering! Everyone – even the pickiest kids – loved the cake. I used the trick of putting the pan in hot water for a few minutes in order to get the cake out of the pan. I also used kitchen shears dipped in flour to cut up the orange candies. This recipe is a keeper for sure.
This cake was a huge hit at our Christmas gathering! Everyone – even the pickiest kids – loved the cake. I used the trick of putting the pan in hot water for a few minutes in order to get the cake out of the pan. I also used kitchen shears dipped in flour to cut up the orange candies. This recipe is a keeper for sure.
This recipe has been in my family for several generations. It’s always a hit. For a little extra kick, we always add Grand Marnier liqueur (a tad more than a 1/4 cup to the orange juice and confectioner’s sugar to pour over the cake. It really brings out the flavor.
I made this for a friend and they loved it!!! I left out the coconut and the dates as they do not like either but it was still very good! Will make again!
This is the recipe we have used for over 30 years. I had to bake it for 3 1/2 hours to get the tester to come out clean. It was what I rememberd.
This is the recipe we have used for over 30 years. I had to bake it for 3 1/2 hours to get the tester to come out clean. It was what I rememberd.
My mother used to make this cake every Christmas. I was never much of a baker til a few years ago and I started looking for the recipe, and found it here. She’s been gone for almost 30 years, but baking this cake brings back lots of happy memories. Love this recipe! Update: I’ve made this cake twice in the last 2 weeks and it’s still a big hit! I took it out of the pan when the glaze had all soaked in, (rather than let sit overnight) and it was perfect. My hubby cut up the dates and orange slices for me, and that was the hardest part.
Followed the recipe and it turned out perfect. .the only bad thing was having to wait so long to eat it ;). This was delicious!
Great tasting cake !!!
I’ve made this cake for over 50 years! It’s quite sweet and sticky; line the cake pan with parchment paper. Toss the cut pieces of dates and candy in the flour so they won’t clump together and won’t stick to the sides or tube of your pan. I like to make the cake in smaller pans and give as gifts, as a whole cake is a LOT to consume for any family. Partially frozen cake cuts better; pieces should be small; a bit of orange zest in the orange juice/conf. sugar gives more orange flavor.
Modified this recipe by using 1 cup of chopped dates & 1 1/2 cups of chopped mixed pecans/walnuts. Also used margarine instead of butter. Baked in bundt pan for close to 3 hours at 250. Removed cake from pan and poured powdered sugar/orange juice on while still hot spooning reserve over the top. PERFECTION!!
hard to get out of the pan, almost overflowed my large bundt pan. Won’t make again.
Have been making this cake for years. It is wonderful.
This is a huge part of my Christmas memories! Thank you for posting!
This recipe has been in my family for 30+ years. The only difference is they added 1 cup raisins, I don’t care for raisins so I add 1 cup crasines. Since cranberries go so well with oranges it makes it more scrumptous. I do wrap my cake tightly in plastic wrap then again in foil wrap & store it in the fridge at least 1 wk, turning it over every day so the juice doesn’t settle on the bottom. It definately gets better over time!