"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Orange Slice Cake Recipe

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This recipe for Orange Slice Cake, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marshall, Joan
Added: Saturday, October 21, 2006


1 Lb candy orange slices, chopped
1/2 Lb candied pineapple
2 c. sweetened, flaked coconut
2 c. pecans, chopped
3 1/2 c. floured, divided
1 c. butter
3 c. sugar, divided
4 eggs
2 tsp grated orange rind
1 tsp baking soda
1 c. buttermilk
1/2 c. orange juice
Orange Liqueur to taste (opt)

Preheat oven to 300F. Butter and flour a tube or Bundt pan, or 4 loaf pans. (Nonstick pans work best.)
Mix candy orange slices, pineapple, coconut and pecans in 1 cup flour. Set aside. Cream butter and 2 cups sugar until fluffy. Add eggs one at a time, beating well after each addition. Blend in orange rind. Mix together baking soda and 2 1/2 cups flour. Add flour mixture alternately with buttermilk to creamed mixture. Mix well. Stir in candy mixture. Pour into prepared pan of choice. Bake until toothpick inserted comes out clean. The time for a Bundt or tube pan will be almost 2 hours. Mix orange juice and 1 cup sugar in a small saucepan. Bring to a boil blend in orange liqueur to taste. While the cake is still in pan, poke holes in cake and pour boiling orange juice mixture over the top. Turn the cake out of pan; brush orange juice mixture over sides and top of cake with a pastry brush. Let cool before serving.

Personal Notes:
Personal Notes:
Source: The Good Old Days




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