CANDY ORANGE SLICE FRUITCAKE
My version of yule fruitcake has a citrusy twist. When you share it, be prepared to pass around the recipe.
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the applesauce, eggs and buttermilk. In a large bowl, combine the orange slices, pecans, coconut, cherries, dates and 1 cup of flour; toss to coat. Combine the baking soda, salt and remaining flour; add to the buttermilk mixture. Fold in orange slice mixture. , Pour into a greased and floured 10-in. tube pan. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 900 calories, Fat 37g fat (16g saturated fat), Cholesterol 112mg cholesterol, Sodium 383mg sodium, Carbohydrate 139g carbohydrate (94g sugars, Fiber 5g fiber), Protein 9g protein.
CANDY ORANGE SLICE FRUITCAKE
My version of Yule fruitcake has a citrusy twist. When you share it, be prepared to pass around the recipe.
Provided by Allrecipes Member
Time 2h5m
Yield 10
Number Of Ingredients 13
Steps:
- In a mixing bowl, cream the butter and sugar. Beat in the applesauce, eggs and buttermilk. In a bowl, combine the orange slices, pecans, coconut, cherries, dates and 1 cup of flour; toss to coat. Combine the baking soda, salt and remaining flour; add to the buttermilk mixture. Fold in orange slice mixture. Pour into a greased and floured 10-in. tube pan. Bake at 300 degrees F for 1-3/4 to 2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 1050.8 calories, Carbohydrate 167.8 g, Cholesterol 123.7 mg, Fat 40.9 g, Fiber 7.1 g, Protein 10.7 g, SaturatedFat 17.7 g, Sodium 402 mg, Sugar 118.5 g
ORANGE CANDY CAKE
This is kind of like a Fruit Cake with a "Twist". Frost this cake with the Orange Candy Frosting.
Provided by Lali8752
Categories Breads
Time 3h20m
Yield 1 bundt cake
Number Of Ingredients 10
Steps:
- Cream butter with gr.
- sugar, add eggs, one at a time.
- Creaming well after each.
- Dissolve soda in buttermilk.
- Alternate butter mixture and 3 1/2 C flour.
- Mix remaining 1/2 C flour with dates, candy pieces,& nuts.
- Add to flour mixture with coconut.
- Pour batter into 10 inch tube pan (greased& floured) Bake 250* for 3 hours.
- Frost with Orange Candy Frosting.
- NOTES: This cake may be kept in refrigerator two weeks if wrapped in foil or plastic.
Nutrition Facts : Calories 8646.8, Fat 407.4, SaturatedFat 191.9, Cholesterol 1339, Sodium 4857.2, Carbohydrate 1176.4, Fiber 83.8, Sugar 679, Protein 145.8
ORANGE SLICE CAKE
A wonderful holiday cake made with candy orange slices.
Provided by Carol
Categories Desserts Cakes Holiday Cake Recipes
Yield 12
Number Of Ingredients 12
Steps:
- 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 928.1 calories, Carbohydrate 156.4 g, Cholesterol 103.1 mg, Fat 33 g, Fiber 6.6 g, Protein 9.4 g, SaturatedFat 13.7 g, Sodium 289.9 mg, Sugar 116.1 g
ORANGE SLICE GUMDROP CAKE
I love orange slice gumdrops, so when I saw this recipe I knew I was going to like it too. This is fruitcake to me (haha)!
Provided by chef 29271
Categories Dessert
Time 1h55m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 12
Steps:
- Let butter and eggs come to room temperature.
- Combein gumdrops and 1/2 cup flour.
- Grease and flour 2 9x5-inch loaf pans.
- Lay a strip of parchment paper inside so it covers the two long sides and bottom.
- Set aside.
- In large bowl, beat butter with mixer 30 seconds or until softened.
- Gradually add sugar, beat until combined.
- Add eggs one at a time, beating after each and scraping the bowl frequently.
- Add the 3 cups flour and buttermilk alternately to egg mixture; beat after each addition.
- Fold in dates, coconut and nuts.
- Fold in gumdrops.
- Spread batter evenly into prepared pans.
- Bake at 300°F for about 1 hour and 40 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, make Orange Glaze by stirring together the confectioners' sugar and orange juice until smooth.
- Pour Orange Glaze over the hot cakes.
- Cool in pans on wire racks for 20 minutes.
- Remove from pans; remove parchment paper.
- Cool completely.
- Wrap each cake in plastic wrap.
- Store in refrigerator for up to 4 weeks.
- Serve at room temperature.
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