Orange Slice Gumdrop Cake
- Ready In:
- 1hr 55mins
- Ingredients:
- 12
- Yields:
-
2 loaves
- Serves:
- 20
ingredients
-
Cake
- 1 cup butter
- 4 eggs
- 1 lb orange slice candy, cut up (3 cups)
- 1⁄2 cup all-purpose flour
- 2 cups sugar
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 (8 ounce) package pitted dates, cut up
- 1 (7 ounce) package flaked coconut
- 2 cups chopped nuts (I use pecans)
-
Orange Glaze
- 2 cups confectioners' sugar, sifted
- 1⁄2 cup orange juice
directions
- Let butter and eggs come to room temperature.
- Combein gumdrops and 1/2 cup flour.
- Grease and flour 2 9x5-inch loaf pans.
- Lay a strip of parchment paper inside so it covers the two long sides and bottom.
- Set aside.
- In large bowl, beat butter with mixer 30 seconds or until softened.
- Gradually add sugar, beat until combined.
- Add eggs one at a time, beating after each and scraping the bowl frequently.
- Add the 3 cups flour and buttermilk alternately to egg mixture; beat after each addition.
- Fold in dates, coconut and nuts.
- Fold in gumdrops.
- Spread batter evenly into prepared pans.
- Bake at 300°F for about 1 hour and 40 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, make Orange Glaze by stirring together the confectioners' sugar and orange juice until smooth.
- Pour Orange Glaze over the hot cakes.
- Cool in pans on wire racks for 20 minutes.
- Remove from pans; remove parchment paper.
- Cool completely.
- Wrap each cake in plastic wrap.
- Store in refrigerator for up to 4 weeks.
- Serve at room temperature.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
I started fixing this recipe over thirty years ago. The recipe I have also includes halved red and green glaced cherries. This makes the cake much prettier without the addition of citron. I bake it in a 9 x 13 pan. For gift giving, I cut the cake into 6 bars that are 9 inches long and about 2 inches wide. I wrap each bar in plastic and then wrap again in foil. These fruitcake bars can be made 5 or 6 weeks before they are needed and then stored in the freezer. I hope my ideas will help you. I am so happy to see that someone else enjoys this fruitcake. Thanks Brittany.
RECIPE SUBMITTED BY
chef 29271
Campbell, California