Brenda Gantt Orange Slice Cake Recipe

In the Southern United States, Brenda Gantt is a name many folks know and love. She’s not just a cookbook author—she’s a home cook who puts heart and soul into every dish she makes.

Brenda’s recipes always feel personal, just like something your grandma would make. I found her on YouTube a few years back.

Since then, I’ve tried a bunch of her recipes and even bought all her cookbooks. They really help when I want to copy her homemade dishes.

Today, I want to share one of her special desserts-Brenda Gantt Orange Slice Cake Recipe. This cake is rich, chewy, and packed with sweet orange candies, coconut, and nuts.

Brenda says she loves making it for Christmas and Thanksgiving, and now I do too. It’s not a quick cake, but it’s worth every step. It fills the house with the warm smell of citrus and sugar, just like holidays should.

If you’re ready to bake something old-fashioned and full of flavor, this recipe is for you.

What Does Brenda Gantt Orange Slice Cake Taste Like?

This cake has a rich and chewy bite. It’s not like a regular fluffy cake. The texture is dense in a good way, packed with chopped dates, sweet orange candies, and crunchy pecans.

Every slice gives you something different. One bite has that sweet chewy candy, the next gives you the toasted crunch of pecans, and sometimes you get the soft touch of coconut.

The glaze on top gives it a sweet, sticky layer that seals all the flavors together.

It has that old-timey feel, like something you’d eat at a church potluck or around your grandma’s table.

The orange candy gives a light citrus flavor without being too much, and the coconut and dates balance it out with natural sweetness. It’s filling and so satisfying.

You don’t need a big slice to feel happy, but you’ll want one anyway.

Brenda Gantt Orange Slice Cake Ingredients

• Butter (1 cup, salted, softened): Two sticks of salted butter give the cake its rich, creamy base. Let it sit out to soften naturally—don’t microwave it!
• Sugar (2 cups): Granulated sugar sweetens the cake and helps create that creamy batter when mixed with butter.
• Eggs (4 large): Eggs bind everything together and add moisture. Use fresh, room-temperature eggs for the best results.
• Buttermilk (½ cup): Whole buttermilk is best for a tangy kick and moist texture. If you can’t find it, low-fat works, but whole is ideal.
• Baking Soda (1 teaspoon): This makes the buttermilk bubble up, almost doubling in size.
• All-Purpose Flour (3½ cups): White Lily flour is Brenda’s go-to for a soft, tender crumb. Any all-purpose flour works, but measure carefully to avoid a dense cake.
• Orange Candy Slices (1 pound): These chewy, sugary candies are the star! Cut them into thin pieces with a floured knife to avoid stickiness.
• Coconut (2 cups, unsweetened): Shredded coconut adds a subtle sweetness and chewy texture.
• Dates (1 pound, pitted): Sugar-coated, pitted dates bring a caramel-like sweetness. Shake the bag—if they rattle, they’re the right kind. Chop them if needed.
• Pecans (2 cups, chopped): Pecans give a nutty crunch. Use pre-chopped or chop them yourself for bigger pieces.
• Orange Juice (¾ cup, pulp-free): For the glaze, use plain orange juice with no pulp. It mixes with sugar to create a sticky, sweet syrup that seals the cake.
• Sugar (2 cups, for glaze): This sugar melts into the orange juice to make a thick, glossy glaze that soaks into the cake and hardens on the outside.

Helpful Swaps

1. Butter: If you have only unsalted butter, just add a tiny pinch of salt to the flour for the same effect.
2. Buttermilk: If you can’t find buttermilk, add 1½ teaspoons of lemon juice or vinegar to regular milk, wait 5–10 minutes, and use that.
3. Orange Slices: If you can’t find orange slice candy, you can use orange gumdrops or jelly candies instead. Just make sure to use the same amount and cut into small pieces.
4. Pecans: Walnuts work if you can’t use pecans, but pecans are best for taste.
5. Dates: Raisins can be used if you don’t have dates, but dates will give a better caramel-like taste.
6. All-purpose flour: You can use cake flour for a softer texture (use 4 cups instead of 3½).

Kitchen Equipment Needed

1. Stand mixer or hand mixer: For creaming butter, sugar, and eggs.
2. Large mixing bowl: To mix the flour, candy, and nuts.
3. Measuring cups and spoons: For accurate ingredient amounts.
4. Tube pan (10-inch): A round or square tube pan works. Grease and flour it well.
5. Parchment paper: To line the pan and help the cake release.
6. Small saucepan: For making the orange glaze.
7. Pastry brush: To paint the glaze on the cake.
8. Skewer or toothpick: To poke holes for the glaze and test doneness.
9. Spatula: To scrape the batter and smooth it in the pan.
10. Knife and cutting board: For chopping orange candy and dates.

How to Make Brenda Gantt Orange Slice Cake

Step 1 | Prep your ingredients

Let your butter soften at room temperature. Preheat your oven to 250°F. Grease and flour a 10-inch tube pan, then line the bottom with parchment paper for easy removal.

Step 2 | Cream the butter and sugar

In a stand mixer, beat 1 cup softened butter with 2 cups sugar until it’s light and fluffy. This takes about 3–4 minutes. Scrape down the sides of the bowl to make sure everything is mixed well.

Step 3 | Add the eggs

Crack in 4 eggs, one at a time, mixing well after each addition. The batter should look smooth and creamy. Don’t rush this step—it helps build the cake’s structure.

Step 4 | Mix buttermilk and baking soda

In a small bowl, stir 1 teaspoon baking soda into ½ cup buttermilk. It will bubble up and almost double in size. Set aside for later.

Step 5 | Combine dry ingredients and mix-ins

In a large bowl, toss 3½ cups flour with 1 pound chopped orange candy slices, 2 cups coconut, 1 pound chopped dates, and 2 cups chopped pecans. Use your hands to coat everything in flour so the pieces stay separated.

Step 6 | Make the batter

Add the buttermilk mixture to the creamed butter and sugar. It may look a little curdled—this is normal! Slowly fold the dry mix into the wet mix. The batter will be thick and heavy.

Step 7 | Fill the pan

Spoon the batter into the prepared tube pan. Spread it evenly with a spatula, but don’t press too hard. It’s okay if the surface looks a little uneven.

Step 8 | Bake low and slow

Place the pan on the middle rack of the oven. Bake at 250°F for 2½ to 3½ hours. Begin checking at 2½ hours; the cake is done when a skewer inserted into the center comes out clean.

Step 9 | Make the glaze

While the cake bakes, combine ¾ cup orange juice with 2 cups sugar in a small saucepan. Bring it to a boil, stirring constantly, and cook for 1 minute to form a thick syrup. Keep the glaze warm.

Step 10 | Glaze the cake

When the cake is finished baking, poke lots of small holes in the top with a skewer. Spoon half of the warm glaze over the hot cake, allowing it to soak into the holes. Let the cake cool in the pan for 2 hours.

Step 11 | Finish the glaze

Reheat the remaining glaze for 15–20 seconds until it’s pourable. Remove the cake from the pan and peel off the parchment paper. Use a pastry brush to paint the glaze over the sides and top of the cake.

Step 12 | Cool completely

Let the cake sit on the counter under a cake dome or lightly covered until it is fully cool. This will take a few hours, but it’s worth the wait for the best flavor and texture.

Step 13 | Serve and Enjoy

Cut thin slices with a sharp knife since it’s loaded with chewy goodies. Serve it at room temperature with a hot cup of coffee or tea—the sweet and tangy flavors pop! Add a dusting of powdered sugar for extra charm.

Tips for Success

• Chop everything well: Cut the orange slices, dates, and pecans into smaller pieces than you might think necessary. It makes the cake easier to slice and gives a better texture.
• Flour your knife: When chopping the sticky orange slices and dates, keep a small bowl of flour nearby and dust your knife between cuts to prevent sticking.
• Don’t rush the baking: The low temperature is crucial for this dense cake. If you try to speed it up by raising the temperature, the outside will burn before the inside cooks.
• Check for doneness carefully: Because of all the sticky ingredients, it can be tricky to tell when the cake is done. The skewer might have some stickiness from the candy, but it shouldn’t have wet batter on it.
• Cool in the pan: Let the cake cool in the pan for the full 2 hours after adding the first half of the glaze. This helps it set properly before you attempt to remove it.
• Let it age: This cake actually tastes better after it sits for a day or two, so it’s perfect to make ahead for special occasions.

What to Serve with Brenda Gantt’s Orange Slice Cake

This cake is sweet and dense, so you don’t need much on the side. I like to serve it with hot coffee or black tea. That little bit of bitterness from the drink pairs perfectly with the sweet orange flavor.

If you want to dress it up, a small dollop of whipped cream or a scoop of vanilla ice cream works great too.

It also tastes good with sliced fresh fruit like strawberries or oranges.

I sometimes wrap slices in plastic and pack them in lunchboxes or take them on road trips.

Storage Tips

One of the best things about this Orange Slice Cake is that it actually gets better after a day or two as the flavors meld together.

I store mine at room temperature under a cake dome or in an airtight container for up to 5 days. The glaze helps keep it moist for a surprisingly long time.

If you need to store it longer, you can freeze this cake with great results. I wrap individual slices or portions tightly in plastic wrap, then in foil, and place them in a freezer bag. The cake will keep in the freezer for up to 3 months this way.

When you’re ready to enjoy the frozen cake, unwrap it and let it thaw at room temperature for a few hours. Don’t thaw it in the microwave or you’ll end up with a gummy texture.

If you like, you can warm individual slices very slightly in the microwave (about 10 seconds) just before serving, but room temperature is really best for this cake.

Brenda Gantt Orange Slice Cake Recipe FAQs

1. Can I make this cake without a stand mixer?

Yes! You can use a hand mixer or even mix by hand with a wooden spoon. It’ll take a bit more effort to cream the butter and sugar until fluffy, but it works. Just make sure the batter is smooth and well-mixed before adding the flour and mix-ins. Keep stirring until everything comes together nicely.

2. How do I know when the cake is done?

Check the cake after 2½ hours by sticking a skewer or toothpick in the center. If it comes out clean, the cake is done. If there’s wet batter, bake for another 15–30 minutes and check again. Every oven is different, so keep an eye on it!

3. What if I don’t have a tube pan?

A tube pan is best because it helps the thick batter cook evenly. If you don’t have one, you can use two 9×5-inch loaf pans, but the baking time might be shorter—start checking at 2 hours. Grease and flour the pans well and line with parchment.

4. My cake seems very dense and heavy. Did I do something wrong?

Not at all! This cake is meant to be dense-like a fruitcake-because it’s full of candy, nuts, dates, and coconut. Just make sure it’s baked through and has absorbed the glaze. Creaming the butter and sugar well helps with texture, but overall, a rich, heavy cake is exactly right. Serve in thin slices!

5. My orange candy slices are sticking to my knife when I try to chop them. Any suggestions?

Yes! Dip your knife in flour before each cut, or dust the candies with flour as you go. You can also freeze the slices for 15 minutes to make them easier to chop, or use floured kitchen scissors. A bit of stickiness is normal and won’t affect the final cake.

This Brenda Gantt Orange Slice Cake Recipe is more than just a dessert—it’s a memory in the making.

This Cake is a true Southern classic that’s easy to make and full of flavor. It’s perfect for holidays or any day you want something special and sweet.

Did you make this recipe? Please leave a ⭐ rating and review!