On the second day…Grandma’s Fruit Cake

OK–since this cake has to sit for six weeks, it is too late to make for this Christmas, but maybe you can file this away for next year.

This was my grandma’s traditional holiday fruit cake.  According to her, you need to start this cake right after Halloween.

This cake always makes me nostalgic, but one piece is enough.  (It is really rich!)

Orange Slice Cake

3-1/2 c. flour
1/2 t. baking soda
1 c. melted butter
3 c. sugar, divided
4 eggs
1 c. buttermilk
2 c. coconut
1 lb. dates, cut up
2 lb. orange slice candy, cut up
1 c. pecans, chopped
1 small can frozen orange juice concentrate, thawed

In a large mixing bowl, mix (by hand) the flour, baking soda, butter, 2 cups sugar, eggs, and buttermilk.  This mixture will be thick.  Add coconut, dates, candy and pecans.  Mix to combine.

Bake at 275 degrees for 2 1/2 hours in a greased angel food pan.  After baking, leave cake in pan.  Mix orange juice and 1 cup sugar.  Make holes in cake with a wooden skewer and pour icing over top of cake.  Leave in pan another 2 hours. 

Remove from pan, wrap in foil and put in freezer for six weeks.

I remember helping her make this cake, but I have never made it on my own.  Just typing this recipe here makes me nostalgic for Christmas and Grandma and Grandpa’s house.  I would love to revisit a Christmas past in her warm home, anticipating the brightly wrapped presents under the cedar tree recently cut from Grandpa’s pasture.

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Eat, Pray, Love
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SantaLand Diaries
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Naked
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Kitchen Confidential: Adventures in the Culinary Underbelly
My Life in France
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
Garlic and Sapphires: The Secret Life of a Critic in Disguise
A Homemade Life: Stories and Recipes from My Kitchen Table
Tender at the Bone: Growing Up at the Table
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