Total Time
3hrs 25mins
Prep 25 mins
Cook 3 hrs

My dad loves those candy orange slices you get around Christmas. This light cake is a great way to enjoy those candies (or any of the jelly sugar-coated candies) that are traditional. The ring indentions in the cans make a beautiful design in the loaves. I like to bake other batter breads in cans, as well, to give as gifts at the holidays. It's a great way to vary sizes according to how many people your gift will be serving. For one person, I like to use a regular size can, for two, maybe two of those or a family-size can (think soup - it is winter and a great way to recycle), and for a family, a large coffee can. Your possibilities are endless!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a large mixer bowl, combine 3 cups flour, sugar, and dry yeast. In a saucepan, heat milk and shortening until milk is warm. (Shortening does not need to melt.).
  3. Slowly over low speed, blend in the eggs, vanilla, and warm milk to the flour mixture until moistened; beat three minutes at medium speed.
  4. Stir in orange slices and nuts.
  5. By hand, stir in remaining flour to form a stiff dough; knead on a floured surface until smooth and elastic, about 3 minutes. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place until light and doubled in size, about 1-1 1/2 hours.
  6. Punch down dough. Divide in half. Shape into round loaves and place in two well-greased 8 or 9 inch layer pans, or divide into six parts and place in six well-greased 1 pound cans.
  7. Cover; let rise in a warm place until doubled in size, about an hour. Bake for 45-50 minutes for large loaves and 35-40 minutes for small loaves until golden brown. Remove from pans immediately.
  8. Cool and drizzle with powdered sugar glaze.

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