If the girls get hungry, and can’t find something to please their palate at home they know where to go-to Granny and Pap’s house. There’s usually leftovers in the frig, biscuits on the table, and cornbread on the counter. Not to mention, Granny has a stash of candy in a drawer and a supply of Little Debbies in the cabinet.
We lived to far away from Granny Gazzie to raid her house for food when I was young. And I guess since I didn’t spend as much time there as my girls do at Granny and Pap’s I never felt comfortable prowling through her cabinets or drawers for a snack. But Granny Gazzie did have candy to share the 3 kinds being orange slice, stick candy, and those foam like peanut shaped type things. As a grown up I can never see those candies that I don’t think of her offering me a piece around Christmas Time.
Over a year ago I came across a recipe for orange slice cake in my favorite Appalachian Cook Book: More Than Moonshine by Sidney Saylor Farr. The recipe immediately made me think of Granny Gazzie but I just never got around to trying it. Well a few weeks ago Granny found the same recipe in the Nov/Dec issue of the NC Farm Bureau Magazine. She made the cake and shared it with us and wouldn’t you know it my picky daughter Chatter loved it! She hasn’t quit talking about it-so yesterday we made it together.
- 1 cup margarine or butter (I used butter)
- 2 cups sugar
- 4 eggs
- 1/2 cup buttermilk with 1 tsp baking soda mixed in
- 3 1/2 cups plain flour
- 1 box dates chopped fine (I used the 8oz. box)
- 1 can flake coconut (I didn’t have a can-so I used a cup of coconut)
- 2 cups chopped pecans
- 1 10oz. jar maraschino cherries cut in half
- 1 pound orange sliced candy cut fine (I use the 14 oz bag)
I chopped up the orange slice candy-
while Chatter cut the cherries in half and
the mixer creamed the butter and sugar. Next we added the eggs one at a time-mixing well after each.
We alternately added the buttermilk and 3 cups of the flour-mixing well after each addition.
Next we mixed the candy, dates, nuts, cherries together; and added the remaining 1/2 cup flour coating all the ingredients well.
We added the flour coated items and the coconut to the batter and tried to mix well. Its a very stiff batter at this point.
The recipe said to use a greased and floured 10 inch tube pan-and bake the cake for 2 1/2 hours at 250 degrees. Since Chatter and I wanted to share our cake-we divided the batter into 2 regular size loaf pans and 2 mini loaf pans. We’re were also impatient to see if it was as good as Granny’s so we moved the oven up to 300 degrees. It still took well over an hour for the cakes to bake-of course the mini loaves finished before the regular size ones.
Even though the Orange Slice Cake takes some time and energy to make-it is very good-and the flavors make it seem perfect for this time of the year.
Chatter said we must make the Orange Slice Cake every Christmas from now own-she likes it that much. I told her she could be the special Orange Slice Cake maker and become famous for making it every Christmas-she said o.k.
Ever had the cake before?