Dive into the enticing world of zesty citrus flavors with our remarkable Candy Orange Slice Fruitcake. This delectable treat is a symphony of sweet and tangy notes, featuring succulent orange slices nestled within a moist and flavorful fruitcake batter. Each bite offers a burst of citrusy goodness, complemented by the warmth of aromatic spices and the richness of dried fruits. Discover the magic of this classic recipe, along with delightful variations that add a unique touch to this timeless dessert. Explore the secrets behind creating the perfect balance of flavors and textures, and embark on a culinary journey that will leave your taste buds dancing with joy.
Let's cook with our recipes!
ORANGE SLICE CANDY CAKE (TWO VERSIONS)
My grandmother used to make an orange slice cake that my grandfather loved. I don't have her recipe, but I found this in that cookbook my great aunt gave me. I don't recall hers having anything in it but the orange slices. This one calls for dates and nuts, which sounds totally gross to me, so, since I can't stand dates, it's...
Provided by Christine Whisenhunt
Categories Candies
Time 2h45m
Number Of Ingredients 24
Steps:
- 1. VERSION ONE: Cream butter and sugar. Add eggs one at a time, beating well. Add 1 cup of buttermilk and beat well. In seperate bowl, mix 1/2 cup buttermilk and baking soda. Add to creamed mixture and combine. In seperate bowl, combine flour and salt. Add to mixture. Add orange slice, and craisins and nuts if desired, and blend. Pour into well greased and floured tube pan. Bake at 275 degrees for 2 and a half hours. In a bowl, add brown sugar to orange juice concentrate and let stand while cake bakes. Pour on cake while hot. Let cake cool in pan before removing.
- 2. VERSION TWO: in a large bowl, mix all ingredients in this order: pecans, orange slices, dates, coconut, butter, eggs, flour, sugar, soda, buttermilk. Mix well. Pour into greased and floured pan. Bake at 300 degrees for 2 hours. Let cool completely in pan, then serve.
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
CANDIED ORANGE
Provided by Food Network Kitchen
Categories dessert
Time 5h38m
Yield about 2 cups peel
Number Of Ingredients 3
Steps:
- Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.
- Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.
- Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.
ORANGE FRUITCAKE
This delicious fruitcake is made with coconut, orange slice candy pieces, and chopped pecans.This was my Grandma Gallimore's recipe reinvented by me..she used pineapple, orange custard and pecans -I'll post hers later. You can find my recipe in my cookbook on page 72-bottom-left.
Provided by Pat Duran
Categories Fruit Desserts
Time 2h45m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 275^ Spray 2 loaf pans with no-stick cooking oil.(I like to put a piece of waxed paper in the bottom of the pans and spray it too-makes it easier to remove from pan)..
- 2. Cream butter and sugar;add eggs one at a time, mixing well after each addition. Roll nuts and candy pieces in the 3 cups of flour to coat and stir them and the flour into the egg mixture.
- 3. Add the soda to the buttermilk and stir in with the remaining 1/2 cup of flour. Pour evenly into the 2 prepared pans. Bake for 2 1/2 hours or until tested done.Remove from oven and leave in pans for 6 hours. Remove from pans, remove waxed paper from bottom of cakes. Frost with mixture of powdered sugar and orange juice glaze.
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 CANDY
This is a candy confection made from those sugar coated orange slice candies. My sister gave me this recipe she had gotten it from a co-worker years ago. I love to make this candy along with a few others to give as a Christmas gift. I usually start making candy a few days before Christmas because it can be stored in containers . I just have to hide it! This recipe makes ALOT of candy! One batch can be enough for many, many, gift tins. My fiance's family loves it. His brother-in-law told him to keep me in the family so he can keep getting his orange candy for Christmas! LOL! *****NOTE***** This candy WILL have partially melted little chunks of the orange slice candy in it. You may want to experiment with a 'softer' brand to melt more easily as some jellied candies have a firmer texture than others. Enjoy!!
Provided by BamaChick1066
Categories Candy
Time 45m
Yield 3 pounds, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees.
- Mix together all ingredients except for powdered sugar.
- Place in a casserole dish into oven for 30 minutes.
- Remove from oven and add powdered sugar, mixing well.
- Drop by spoonfuls onto waxed paper to dry.
- Let cool for several hours.
- If candy remains sticky on bottom after cooling for a while, turn the candy over with a spatula and allow it to dry.
- Store in an airtight container.
- Cooking time does NOT include drying time so make this ahead of time!
- Servings and yield are approximate.
Nutrition Facts : Calories 1448.7, Fat 54.7, SaturatedFat 37.3, Cholesterol 38.6, Sodium 470.1, Carbohydrate 236.2, Fiber 13, Sugar 215.1, Protein 14.2
Tips:
- Mise en place: Before starting, gather and measure all ingredients, and prepare the necessary equipment.
- Choose high-quality ingredients: The quality of your ingredients will greatly impact the final product, so opt for fresh, flavorful oranges, and good-quality dried fruits and nuts.
- Candy the orange slices: Candying the orange slices not only adds a delicious citrus flavor but also gives them a beautiful appearance. Make sure to boil the slices in the sugar syrup for the specified time to achieve the desired texture.
- Soak the dried fruits: Soaking the dried fruits in alcohol or fruit juice helps plump them up and enhances their flavor. If you don't have the time to soak them overnight, you can also soak them for a few hours or even just 30 minutes.
- Use a food processor to chop the nuts: A food processor makes quick work of chopping the nuts into small pieces. Just be careful not to over-process them, or they will turn into nut butter.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense fruitcake. Mix just until the ingredients are combined.
- Bake the fruitcake slowly: Baking the fruitcake at a low temperature for an extended period allows it to cook evenly and develop a rich, complex flavor.
- Wrap the fruitcake tightly: After baking, wrap the fruitcake tightly in plastic wrap or aluminum foil to prevent it from drying out. You can also store it in an airtight container.
Conclusion:
This Candy Orange Slice Fruitcake recipe is a delicious and festive treat that is perfect for the holidays. With its moist, flavorful crumb, candied orange slices, and variety of dried fruits and nuts, this fruitcake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this recipe a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love