RECIPES "ORANGE SLICE CAKE"

Well let's make favorite holiday cake. I first found this cake at a family reunion in Tunnel Hill, GA in 1980. Since then, it has been a Christmas tradition. Before Granny Ruby died, I made this for her birthday on Dec. 30 and she would freeze it to eat all year. Now it holds very precious memories for me of my time spent with her and all she taught me over the years. I don't think I would have survived without her leading me most of the way. My mom died when I was 15 and I married at 18 and Ruby took over from there. Try this at least once to see how you like it. It is better than fruitcake.

ORANGE SLICE CAKE
This used to be known as sugar plum cake. It goes back to a time when one fresh orange was a special Christmas treat in many Southern homes as they were scarce to come by.

3 1/2 cups all purpose flour
1/2 tsp salt
1 pound of orange slice candy, chopped
2 cups chopped pecans or walnuts
1 8-ounce package of dates, chopped
1 cup sweetened flaked coconut
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp baking soda
1/2 cup buttermilk*

  Heat the oven to 300 F. Grease a 10 inch tube pan. Line the bottom with wax paper or parchment, and grease the paper. In a small bowl, combine the flour and salt. Use another bowl to combine the orange slices, pecans, dates, and coconut. Sprinkle about 1/3 of the flour over this mixture. Toss to separate the sticky pieces and coat evenly.
  In a very large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl until once again you have a light and fluffy mixture. Add the soda to the buttermilk and alternate the flour and buttermilk, beginning and ending with the flour. Mix this well on low speed. Add the orange slice mixture and stir with a wooden spoon or use your hands to get everything well mixed.
  Scoop the mixture into the prepared pan. Smooth the top and cook at 300 F for about 1 1/2 to 2 hours until the cake is golden brown. Test with a wooden skewer
While the cake is baking, make the glaze.

FRESH ORANGE GLAZE

2 cups confection sugar, sifted
1 cup orange juice, freshly squeezed if possible
1 tbsp of grated orange zest
Combine all ingredients in a medium bowl and stir well with a fork, making sure no lumps are left.
Pour over hot cake and let sit overnight. Carefully loosen the cake from the pan with a kitchen knife or a spatula.Turn on to a serving plate. Remove the paper and turn right side up on a cake plate.

*note: if you dont have buttermilk, stir in 1 1/2 tsps. of vinegar into 1/2 cup of milk and let sit for about 10 minutes.