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!
- 7 -8 cups self-rising flour
- 1⁄2 cup sugar
- 3 (1/4 ounce) packets active dry yeast
- 2 cups milk
- 1⁄2 cup shortening
- 2 eggs
- 2 teaspoons vanilla
- 2 cups candy orange slices, chopped
- 2⁄3 cup chopped nuts, of your choice
- Preheat oven to 350 degrees.
- 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.).
- Slowly over low speed, blend in the eggs, vanilla, and warm milk to the flour mixture until moistened; beat three minutes at medium speed.
- Stir in orange slices and nuts.
- 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.
- 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.
- 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.
- Cool and drizzle with powdered sugar glaze.