Pecan Orange Cake

    (39)
    11 hours 20 minutes

    I love this fruit cake which uses orange slices lollies (the gummy kind) instead of citrus peel. So sweet and tangy!


    31 people made this

    Ingredients
    Serves: 12 

    • 250g butter, softened
    • 2 cups (440g) white sugar
    • 4 eggs
    • 1/2 cup (125g) buttermilk
    • 1 teaspoon bicarb soda
    • 3 1/2 cups (440g) plain flour
    • 500g dates, pitted and chopped
    • 500g orange slices lollies, chopped
    • 2 cups chopped pecans
    • 1 1/3 cups (125g) shredded coconut
    • 1 cup (250ml) orange juice
    • 2 cups (300g) icing sugar

    Directions
    Preparation:20min  ›  Cook:3hours  ›  Extra time:8hours resting  ›  Ready in:11hours20min 

    1. Preheat oven to 120 degrees C. Lightly grease and flour one 23cm ring tin.
    2. In a mixing bowl, cream butter and white sugar until smooth. Add eggs one at a time, beating well after each addition. Dissolve bicarb soda in buttermilk and add to the creamed mixture.
    3. Place flour in a large bowl and add dates, orange slices and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. This makes a very stiff dough, so it will be necessary to stir with a wooden spoon.
    4. Pour batter into the tube pan. Bake for 2 1/2 to 3 hours. As soon as cake comes from oven, combine the orange juice and icing sugar and pour over hot cake. Let stand in pan overnight.

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    Reviews and Ratings
    Global Ratings:
    (39)

    Reviews in English (36)

    by
    66

    Excellent! Fun to make. Followed recipe to a T and it turned out perfectly. A bit on the rich side so you only need a small slice, but sooo delicious. Also, quite sweet. Next time I'd cut the sugar by l/2 to 3/4 of a cup. Otherwise, wonderfully tasty. Ingredients are a bit pricey, but worth it. If you don't like cakes with dried fruits, but want a festive cake, this is definitely the one.  -  09 Sep 2002  (Review from Allrecipes USA and Canada)

    by
    46

    This is a recipe my grandmom used to make and I have the recipe the only difference is that when you do the oj mixture you put it on let it cool and then wrap in foil for a week and set if fridge. then bring it back out and do the oj mixture again you might have to use toothpick or something like that for mixture to go into cake. everytime you eat it when through wrap in foil and put in fridge.  -  11 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    38

    I was VERY leery to make this cake, but my girlfriend insisted it was delicious. She was right!!! My teen-aged daughter, who hates coconut, would not stop eating it and my husband, who eats mostly healthy things, said he has become addicted to this cake. Personally, my daughter and I thought it was best still slightly warm. (But we still loved it days later.) My husband felt it improved with age. No matter what the cost (it wasn't cheap to make) I will be making this cake again and again.  -  23 Feb 2008  (Review from Allrecipes USA and Canada)

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