I make Brenda Gantt orange slice cake when I want a big Southern tube cake packed with orange candy, dates, coconut, pecans, and buttermilk. The ingredient list is practical, but the recipe still asks for a little attention: the pieces need to be prepared evenly, the seasoning needs to be tasted, and the pan or pot needs to be watched instead of ignored.
I am not trying to turn Brenda Gantt orange slice cake into restaurant food. I want a dependable home recipe with the same comfort as the original idea, only written clearly enough that I can cook from it without guessing.
The detail I pay closest attention to is prepping the sticky add-ins and greasing the Bundt or tube pan thoroughly. When that part is handled well, the rest of the recipe feels calm. When it is rushed, I can taste it in the finished dish, so I build the method around that small bit of discipline.
Why I keep coming back to this
- It uses familiar ingredients and still gives Brenda Gantt orange slice cake a clear, old-fashioned flavor.
- The timing is manageable: 25 minutes of prep and 180 minutes of cooking in the source card.
- The recipe is flexible enough for a weeknight table but still feels cared for.
- I can taste the main ingredients instead of only salt, sugar, or heat.
- The leftovers, when there are any, are easy to handle with simple reheating or chilling.
- It is the kind of recipe where small technique choices make a visible difference.
What you need (and what each one is doing)
- 4 cups sugar.
- 8 eggs.
- 1 cup buttermilk.
- 2 teaspoons baking soda.
- 7 cups all-purpose White Lily flour; recommended.
- 2 lbs chopped sugared dates.
- 2 lbs orange slice candy; sliced into pieces.
- 4 cups roughly chopped nuts or pecans.
- 4 cups shredded coconut.
- 4 sticks unsalted butter; softened; unit reconstructed from source.
How I make it
Step 1 — Prepare the pan
Preheat the oven to 350°F (180°C) and grease and flour a large Bundt or tube pan very well.
Step 2 — Cream butter and sugar
Cream the softened butter and sugar together until lighter and fluffy.
Step 3 — Add eggs
Add the eggs one at a time, beating well after each addition.
Step 4 — Alternate dry mix and buttermilk
Whisk the flour and baking soda in a separate bowl, then add them to the butter mixture in portions, alternating with buttermilk.
Step 5 — Fold in add-ins
Fold in the chopped sugared dates, sliced orange slice candy, chopped nuts or pecans, and shredded coconut.
Step 6 — Bake the cake
Spoon the thick batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean.
Step 7 — Cool and slice
Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely before slicing.
Tips from my kitchen
- Chop candy small.Small pieces slice cleaner and spread through the batter.
- Grease every ridge.Sticky cakes find dry spots in Bundt pans.
- Use a sturdy spatula.The batter gets heavy once dates, candy, nuts, and coconut go in.
- Cool before slicing.Warm candy drags through the crumb.
Variations I have actually tried
- Pecan:Use all pecans for the most Southern flavor.
- Walnut mix:Use half walnuts and half pecans if that is what you have.
- Orange glaze:Spoon a thin orange juice glaze over the cooled cake.
- Finer candy:Chop orange slices very small for neater slices.
- Toasted coconut:Add toasted coconut on top of a glaze instead of inside.
Storing and serving
This cake keeps well because the dates, candy, and coconut hold moisture. I wrap cooled slices tightly and keep them at room temperature for several days, or freeze individual slices up to 3 months. The flavor settles after a day.
For serving, I think about contrast. If Brenda Gantt orange slice cake is rich, I add something sharp or fresh beside it. If it is spicy, I give it something creamy. If it is soft, I like a crisp edge somewhere on the plate. That is usually enough to make the meal feel complete without adding another complicated recipe.
What can go wrong
If the cake sticks, the pan was likely under-greased or it cooled too long before turning out. If the add-ins clump, toss the sticky pieces with a little of the measured flour before folding them into the batter.
The other mistake I watch for is overcorrecting. I would rather adjust Brenda Gantt orange slice cake in small steps: a pinch of salt, a splash of liquid, a few more minutes, or a short rest. Big fixes can push a good batch too far.
Frequently asked questions
Why does the card show 180 minutes cook time?
That is the cookTime value from the pack, so I preserve it. The source instructions say to bake at 350°F (180°C) for 45-50 minutes and use a toothpick test.
Can I use a Bundt pan?
Yes, if it is large enough and greased well. A tube pan is forgiving because heat reaches the center of the heavy batter.
How do I chop the candy?
Use kitchen shears or a lightly oiled knife, then toss the pieces with a little measured flour.
Can I reduce the sugar?
I do not reduce it much because this old-fashioned cake depends on the sugar for structure as well as sweetness.
Does it need frosting?
I usually serve it plain or with a light glaze because the candy, dates, coconut, and nuts already make it rich.
If you make Brenda Gantt orange slice cake, leave a note with what you changed and what you kept exactly the same. I always like hearing which details mattered in another kitchen.
Brenda Gantt Orange Slice Cake
Description
This Brenda Gantt orange slice cake is a big Southern-style cake with orange slice candy, sugared dates, nuts, coconut, buttermilk, and White Lily flour. The card preserves the pack cook time while the source bake cue is 45-50 minutes at 350°F.
Ingredients You’ll Need
Instructions
- Preheat the oven to 350°F (180°C) and grease and flour a large Bundt or tube pan very well.
- Cream the softened butter and sugar together until lighter and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Whisk the flour and baking soda in a separate bowl, then add them to the butter mixture in portions, alternating with buttermilk.
- Fold in the chopped sugared dates, sliced orange slice candy, chopped nuts or pecans, and shredded coconut.
- Spoon the thick batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely before slicing.
Nutrition Facts
Servings 32
- Amount Per Serving
- Calories 285kcal
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 13g65%
- Trans Fat 0.5g
- Cholesterol 77mg26%
- Sodium 115mg5%
- Potassium 87mg3%
- Total Carbohydrate 28g10%
- Dietary Fiber 2g8%
- Sugars 26g
- Protein 3g6%
- Calcium 22 mg
- Iron 0.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Butter unit. The source left the unit blank, so I treat it as 4 sticks.
Pan prep. Grease and flour thoroughly.
Pack time. The extras preserve the pack cookTime of 180 minutes.
Bake cue. Use the source 45-50 minute toothpick cue in the instructions.
Frequently Asked Questions
That is the cookTime value from the pack, so I preserve it. The source instructions say to bake at 350°F (180°C) for 45-50 minutes and use a toothpick test.
Yes, if it is large enough and greased well. A tube pan is forgiving because heat reaches the center of the heavy batter.
Use kitchen shears or a lightly oiled knife, then toss the pieces with a little measured flour.
I do not reduce it much because this old-fashioned cake depends on the sugar for structure as well as sweetness.
I usually serve it plain or with a light glaze because the candy, dates, coconut, and nuts already make it rich.
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