Brenda Gantt Orange Slice Cake Recipe

There’s something magical about holiday baking, especially when Brenda Gantt is in the kitchen. If you’ve ever watched her whip up her famous Brenda Gantt Orange Slice Cake Recipe, you know this dessert is more than just a sweet treat-it’s a Southern tradition. Rich, fruity, and baked low and slow, it’s a cake that can feed a crowd and last for weeks.

This old-fashioned favorite is packed with chewy orange candy slices, sweet dates, crunchy pecans, and finished with a warm orange glaze. Brenda calls it the “National Cake of America”-and honestly, she might be right. One bite and you’ll understand why families make it every single Thanksgiving, like the Brenda Gantt’s Bread Pudding.

This cake may take a little time and love, but it’s so worth it. Get your apron on, gather your ingredients, and let’s bake up a holiday masterpiece with Brenda’s classic touch.

What Makes This Brenda Gantt Orange Slice Cake So Delicious?

This Orange Slice Cake is dense, rich, and bursting with texture and flavor. The orange candy slices melt into sweet, citrusy pockets, perfectly balanced by the buttery cake base and sweet glaze on top.

Every bite offers a blend of fruity chewiness from the dates, a satisfying crunch from the pecans, and that subtle toasted coconut taste. It’s sweet, but not overly so-perfect with a hot cup of black coffee.

The glaze seals it all in, keeping the cake moist while adding a bright, syrupy finish. It’s the kind of cake you can leave on your countertop, slice by slice, and it somehow gets better every day.

Ingredients Required for Brenda Gantt Orange Slice Cake Recipe

Here’s the list of Ingredients you’ll need to make this Brenda Gantt Orange Slice Cake

• 1 cup (2 sticks) salted butter, softened
• 2 cups sugar
• 4 eggs
• ½ cup buttermilk
• 1 tsp baking soda
• 3½ cups all-purpose flour (preferably White Lily)
• 1 lb. orange candy slices, chopped
• 2 cups shredded coconut
• 1 lb. sugar dates, chopped
• 2 cups chopped pecans

For the Glaze:

• 2 cups sugar
• ¾ cup orange juice (no pulp)

Kitchen Tools You’ll Need

1. Large mixing bowl
2. Stand mixer or hand mixer
3. Tube pan (Bundt or round)
4. Parchment paper
5. Small skewer or toothpick (for poking holes)
6. Pastry brush or clean paint brush

Prep Time: 45 minutes
Cook Time: 3 to 3½ hours
Cool & Glaze Time: 2+ hours
Total Time: About 6 hours (including cooling)
Yield: Serves 12–16

Recipe for Brenda Gantt Orange Slice Cake

Simply follow the steps given below to make your Brenda Gantt Orange Slice Cake at home

1. Cream the Butter and Sugar
In a mixer, beat 1 cup softened salted butter with 2 cups of sugar until creamy. Add 4 eggs one at a time, beating well after each addition.

2. Prepare the Buttermilk Mixture
In a small bowl, stir 1 tsp baking soda into ½ cup buttermilk (whole buttermilk preferred). Let it foam and swell, then mix it into the creamed batter.

3. Mix the Dry Ingredients
In a large bowl, combine 3½ cups all-purpose flour with 1 lb chopped orange slices, 1 lb chopped dates, 2 cups coconut, and 2 cups chopped pecans. Coat all ingredients well in the flour.

4. Combine Wet and Dry
Slowly mix the wet batter into the flour mixture. Stir until thoroughly combined. The batter will be very thick.

5. Prepare the Pan
Grease and flour a tube pan. Line the bottom and sides with parchment paper for easier removal.

6. Bake
Spoon thick batter into the pan, spreading it evenly. Bake at 250°F (120°C) for 2½ to 3½ hours, or until a toothpick inserted in the center comes out clean.

7. Make the Glaze
In a saucepan, combine 2 cups sugar and ¾ cup orange juice. Bring to a boil, then cook for 1 minute. Poke holes in the warm cake and spoon half the glaze over the top. Let the cake cool for 2 hours.

8. Finish with Glaze
Remove the cake from the pan. Reheat the glaze, then use a pastry brush to “paint” the glaze over the sides and top of the cake to seal in moisture.

Some Tasty Ways To Customize and Serve This Brenda Gantt Orange Slice Cake

1. With a Hot Cup of Black Coffee
Y’all, nothing pairs better with this cake than a steaming mug of black coffee. The sweet citrus and chewy fruit go perfectly with the bitter richness of the coffee. It’s our go-to after breakfast or for a mid-morning treat on the porch.

2. Toasted with a Pat of Butter
Sounds a little wild, but trust us-slice it thin, toast it lightly, and put a little pat of butter on top. The edges get crispy, the butter melts right in, and oh my word, it’s like warm sunshine in every bite, like the Outback Steakhouse Butter Cake.

3. Topped with a Scoop of Vanilla Ice Cream
When we want to turn this into dessert-dessert, we add a scoop of creamy vanilla ice cream on top. The warm, dense cake and cold ice cream are just the best combination ever. Great after Sunday supper.

4. Served with Fresh Orange Slices
We like to brighten up the plate with a few juicy orange slices. It really brings out the citrus flavor in the cake and makes it feel extra fresh-especially in spring or early summer.

5. With a Glass of Sweet Tea
You know how we do down South. That cake and a cold glass of sweet tea on a hot afternoon? Just about perfect. It’s not too rich and makes a sweet snack when friends drop by.

6. Crumbled Over Greek Yogurt
Okay, hear us out: cube up a slice and crumble it over plain Greek yogurt. The tang from the yogurt and the sweetness from the cake balance each other out beautifully. Add a drizzle of honey if you’re feeling fancy.

7. As a Brunch Centerpiece
We love serving it at brunch next to a savory casserole or egg bake. It’s like the sweet note that ties the whole spread together. And since it’s make-ahead friendly, you’re not stressing day-of.

8. Wrapped as a Gift with a Bow
One year we sliced it into mini loaves and wrapped them in parchment with a pretty ribbon. They made the sweetest little holiday gifts. Everyone asked for the recipe after the first bite!

9. With a Sharp Cheese Plate
This might surprise you, but try it with a little wedge of sharp cheddar or creamy Brie. The sweet and savory together is a total winner. We brought this combo to a potluck and folks went wild for it.

10. Late Night Snack with Warm Milk
Some nights, we sneak a little slice after the kitchen’s been cleaned up-just us, a warm glass of milk, and a cozy blanket. It’s the perfect way to wind down, especially around the holidays.

Some Tips on This Brenda Gantt Orange Slice Cake Recipe

1. Soften your butter first
Leave your butter out on the counter. Soft butter mixes better and makes the cake smooth.

2. Use real buttermilk if you can
Whole buttermilk makes the cake extra moist. If you can’t find it, low-fat will still work.

3. Cut candy in flour
Orange slice candy can get sticky! Dip your knife in flour before you cut. It makes it easier.

4. Mix the buttermilk and baking soda first
Let it sit and bubble. This helps your cake rise just a little and stay soft inside.

5. Coat all fruits in flour
Mix the candy, dates, coconut, and nuts in flour so they don’t all sink to the bottom.

6. Grease and line your pan well
Use parchment paper inside your pan. It helps the cake come out nice and clean.

7. Be patient-it bakes slow
This cake takes 3 hours or more! Bake it low and slow at 250°F so it cooks just right.

8. Poke lots of holes for glaze
Use a toothpick or skewer to poke little holes all over. The glaze will soak in and make it sweet and moist.

9. Don’t skip the orange glaze
That warm, sugary orange juice syrup on top is the best part! It makes the cake shine.

10. Let it rest overnight
This cake gets even better the next day. Cover it and leave it out-it’ll stay fresh and yummy for weeks.

Storage Guide and Reheating Instructions for Brenda Gantt Orange Slice Cake

Do not refrigerate the cake. Store it covered at room temperature, preferably under a cake dome. It lasts for weeks and tastes even better over time. For a fresh experience, microwave slices for 10–15 seconds.

Common Queries on This Brenda Gantt Orange Slice Cake Recipe

Here, we’ve got you covered with some common questions about the Brenda Gantt Orange Slice Cake that people often ask.

1. How do you cut orange slices for this Brenda Gantt Orange Slice Cake?

From experience, we’ve learned the key is to coat your knife with flour before cutting. Those orange slices are sticky! So, dust your knife in flour between cuts, then slice the candy into thin, bite-sized pieces. This keeps them from clumping together and makes mixing a lot easier.

2. What are the three ingredients in Brenda Gantt Orange Slice Cake?

While Brenda’s version is packed with goodness, traditionally, orange cake highlights orange flavor, sugar, and flour. But trust us-this recipe takes it way further with dates, coconut, pecans, and more!

3. Why is my orange cake not fluffy?

This particular cake is actually meant to be dense, not fluffy. If you’re after fluffiness, orange sponge cakes are more your style. But Brenda’s cake is rich and thick by design-it’s what helps it last so long and gives it that chewy, satisfying bite.

4. Can I use mini orange slices or a different candy?

You can, but from our kitchen trials, nothing beats the classic orange slice candy. The texture, flavor, and how it melts into the cake just work perfectly. Minis may be too soft or melt too much.

5. What if I can’t find buttermilk?

We’ve been there. If you can’t get whole buttermilk, even low-fat or nonfat works okay. In a pinch, you can also mix ½ cup milk with 1½ teaspoons vinegar or lemon juice, let it sit for 5 minutes, and use that.

6. Why is my batter so thick and sticky?

That’s exactly how it should be! It’s one of the thickest batters we’ve ever handled. Just take your time spooning it into the pan and trust the process. It bakes up perfectly every time if you follow the slow bake method.

7. Do I really need to bake it for 3 hours?

Yes, or close to it. We usually bake ours for 3 to 3½ hours at 250°F. All ovens vary, but don’t rush it. Low and slow is the secret to getting that perfectly cooked, rich texture without drying out the cake.

8. Can I make this cake ahead of time?

Absolutely, and we recommend it! This cake gets better as it sits. Make it a day or two ahead, let the glaze soak in, and store it under a cake dome. It’ll be perfect when guests arrive.

9. Do I need to refrigerate it?

Nope! In fact, we leave ours covered on the counter for up to 2 weeks. The glaze seals the cake and keeps it moist. Refrigeration can actually dry it out.

10. Can I freeze Brenda Gantt Orange Slice Cake?

Yes, you can freeze it, but we rarely need to-it lasts so long fresh! If you do freeze it, wrap it tightly in plastic wrap and foil, then thaw at room temperature. Just know the texture may change slightly.

Brenda Gantt’s Orange Slice Cake isn’t just a dessert-it’s a Southern heirloom. Whether you’re baking it for Thanksgiving, Christmas, or just to enjoy a slice with coffee, this cake brings warmth and joy to every table.

If you loved this recipe, don’t forget to share it with friends or try more of Brenda’s sweet Southern creations. Happy baking! Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.

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