Description

A rich, moist Southern-style cake packed with chewy orange slice candies, crunchy pecans, and sweetened coconut. Baked until golden and finished with a bright orange glaze, this impressive cake is perfect for holidays, celebrations, family gatherings, or whenever you want a memorable citrus dessert.

Ingredients

Scale

For the Cake

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup orange slice candies, finely chopped
1 cup pecans, chopped
1 cup sweetened shredded coconut

For the Orange Glaze

1 1/2 cups powdered sugar
1/4 cup fresh orange juice
Zest of 1 orange

Instructions

Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking soda, and salt. Sift the mixture if desired for a lighter texture.
In a large bowl, beat the softened butter and granulated sugar with an electric mixer for 3–5 minutes, until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a small bowl, combine the buttermilk and vanilla extract.
With the mixer on low, alternately add the dry ingredients and buttermilk mixture to the butter mixture. Begin and end with the dry ingredients. Mix just until combined.
Gently fold in the chopped orange slice candies, pecans, and shredded coconut with a spatula. Do not overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the glaze by whisking together the powdered sugar, orange juice, and orange zest. Add a little more powdered sugar for a thicker glaze or a small amount of orange juice for a thinner consistency.
Let the cake cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack.
Allow the cake to cool completely.
Drizzle the orange glaze generously over the cooled cake, allowing it to cascade down the sides.
Slice and serve at room temperature.

Notes

Chop the orange candies finely so they distribute evenly throughout the cake.
Use fresh orange juice and zest for the brightest citrus flavor.
Don’t overmix after adding the flour, as this can make the cake dense.
Rotate the pan halfway through baking if your oven tends to bake unevenly.
Let the cake cool completely before glazing so the glaze stays on the surface rather than melting away.
For a chocolate variation, fold in 1/2 cup mini chocolate chips.
For a nut-free version, replace the pecans with dried cranberries or raisins.
For a citrus variation, substitute lemon or lime candies and adjust the glaze accordingly.
A gluten-free all-purpose flour blend can be used in place of regular flour.
Serve with whipped cream, vanilla or coconut ice cream, fresh fruit, or candied orange slices.

Prep Time: 25 minutes
Cook Time: 70 minutes
Category: Dessert, Cake
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520 kcal
Sugar: 48 g
Sodium: 350 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 11 g
Trans Fat: 0.5 g
Carbohydrates: 70 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 105 mg

Keywords: Mile High Orange Slice Cake, orange slice cake, orange cake, citrus cake, pecan cake, coconut cake, Bundt cake, Southern dessert