Orange Slice Gumdrop Cake

Name: Orange Slice Gumdrop Cake
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Yield: 2 loaves, 20 serving(s)
Ingredients: 1 cup butter; 4 eggs; 1 lb orange slice candy, cut up (3 cups); 1/2 cup all-purpose flour; 2 cups sugar; 3 cups all-purpose flour; 1 cup buttermilk; 1 (8 ounce) package pitted dates, cut up; 1 (7 ounce) package flaked coconut; 2 cups chopped nuts (I use pecans); 2 cups confectioners' sugar, sifted; 1/2 cup orange juice

Submitted by chef 29271

"I love orange slice gumdrops, so when I saw this recipe I knew I was going to like it too. This is fruitcake to me (haha)!"

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Ready In:: 1hr 55mins
Ingredients:: 12
Yields:: 2 loaves
Serves:: 20

ingredients

Cake
1 cup butter
4 eggs
1 lb orange slice candy, cut up (3 cups)
¹⁄₂ cup all-purpose flour
2 cups sugar
3 cups all-purpose flour
1 cup buttermilk
1 (8 ounce) package pitted dates, cut up
1 (7 ounce) package flaked coconut
2 cups chopped nuts (I use pecans)
Orange Glaze
2 cups confectioners' sugar, sifted
¹⁄₂ cup orange juice

directions

Let butter and eggs come to room temperature.
Combein gumdrops and 1/2 cup flour.
Grease and flour 2 9x5-inch loaf pans.
Lay a strip of parchment paper inside so it covers the two long sides and bottom.
Set aside.
In large bowl, beat butter with mixer 30 seconds or until softened.
Gradually add sugar, beat until combined.
Add eggs one at a time, beating after each and scraping the bowl frequently.
Add the 3 cups flour and buttermilk alternately to egg mixture; beat after each addition.
Fold in dates, coconut and nuts.
Fold in gumdrops.
Spread batter evenly into prepared pans.
Bake at 300°F for about 1 hour and 40 minutes or until toothpick inserted in center comes out clean.
Meanwhile, make Orange Glaze by stirring together the confectioners' sugar and orange juice until smooth.
Pour Orange Glaze over the hot cakes.
Cool in pans on wire racks for 20 minutes.
Remove from pans; remove parchment paper.
Cool completely.
Wrap each cake in plastic wrap.
Store in refrigerator for up to 4 weeks.
Serve at room temperature.

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Reviews

Very good but did not need to bake as long as recipe indicates. I'll make again possibly adding vanilla extract.

revelation3.20
This was the one I was searching for. It is so good and very close to the one I had years ago. I certainlly recommend it and yes, its almost a fruit cake and is moist. I love it. I did leave out the coconut, because I don't like it, but its very good. Thank you,

goodsmurfy
Very good and I plan to make again. However, I will add a little cinnamon, cloves or or nutmeg to spice it up a little.

Mrs. Sweets
I started fixing this recipe over thirty years ago. The recipe I have also includes halved red and green glaced cherries. This makes the cake much prettier without the addition of citron. I bake it in a 9 x 13 pan. For gift giving, I cut the cake into 6 bars that are 9 inches long and about 2 inches wide. I wrap each bar in plastic and then wrap again in foil. These fruitcake bars can be made 5 or 6 weeks before they are needed and then stored in the freezer. I hope my ideas will help you. I am so happy to see that someone else enjoys this fruitcake. Thanks Brittany.

Breez