Brenda Gantt Orange Slice Cake Recipe

There are desserts you can eat quite decently on the holidays–and there is the Orange Slice Cake of Brenda Gantt, the old-fashioned piece-of-the-show that causes people to stop right in the middle of conversation to inquire, Who made this? It is what makes it special though: smooth crumbs, moist dates, whispering coconuts, popping pecans, that home number of candies of orange scale that pulls into citrusy pockets when the cake is baked low and slow. It is not about the bake but the magic is in the ritual. To ensure the citrus glaze absorbs the night before to enhance moisture and flavor, many Southern families prepare an orange slice cake a day beforehand, which explains why it is always a popular cake used as a gift, at a potlatch, or to serve alongside Christmas sideboards throughout the region.

Brenda approaches that tradition with a relaxed style that she used to do so well. During her video tours she stresses that the cake is time consuming – it takes approximately three hours to bake, and the same time to cool down and reminds visitors that not everything in life is fast. That is what makes it so lovely; the forbearance is a component in itself. When you imagine this is the Thanksgiving or Christmas in her family, you have hit the nail on the head, she says so herself behind the camera. Orange butter and the time of year, the method of making, and presentation of the dessert has turned it into a celebration must have of millions of homes who now equate the smell of orange and butter to be in the kitchen of Brenda.

In home baking, where the formula is to be inverted, a sure blue print is available in the classic Southern recipes which replicate the procedure used by Brenda: cream butter and sugar, beat up eggs, dissolve baking soda in buttermilk, and finally fold in flour and a mountain of mix ins (chopped orange slice candy, dates, pecans, and coconut) and bake in a low 250degF tube (Bundt) pan over a period of 21/2-3+ hours. The hot cake is then soaked in a plain orange juice glaze (powdered sugar in some recipes, granulated sugar syrup in others), which drips into all the crevices, and makes the cake unbelievably moist. These lines and ratios are recorded through credible sources and they coincide closely with the ones Brenda will perform and audiences replicate.

What gives the cake of Brenda its stamp is not a secret ingredient, a guarded secret ingredient–it is her style. She intermingles teaching with details of family, vacation reminiscences and grandma degree urging: line the pan in case you feel like sticking, no hurry the cooling, glaze when it is hot so the syrup will sink in. You will hear the low temperature bake, the long cool, the holiday tradition repeated over and over in her videos (and in the ubiquitous copycat posts that refer to her), until you sense the low temperature bake, the long cool, the holiday tradition, repeating in your mind as you prepare your first cake. That scherzando–indulgent, business-like, loving–has made even a favorite recipe viral.

Her cookbook It’s Gonna Be Good, Y’all solidified that position by including family favorites like desserts, specifically Orange Slice Cake, but also with such classic dishes of Brenda as biscuit bowls, tomato gravy, and chocolate fudge pie. The collection draws you directly into her Andalusia, Alabama kitchen, recipes are penned to make you feel as if you are at the counter beside her, just as her fans have been introduced to her in the first place. In case you were in need of the text of a faithful bake of Brenda, that book is a life raft and verifies Orange Slice Cake as one of the bread and Roses in her kitchen.

The food is not new to internet videos; it is an old Southern dish that appears in family cookbooks and local newspapers in the 20 th century. The description is unquestionable: orange slice candy, dates, pecans, coconut, buttermilk, and a citrus glaze to be poured on the hot cake. Most traditional recipes instruct bakers to bake at a temperature of 250degF, which is terribly low when compared to current times, and disregards the fact that letting the cake rest overnight enhances the flavor. And it is essentially a cousin to holiday fruitcake with a more outgoing and crowd friendly nature, and it is often suggested as a small loaf gifting option as it cuts well having had time to dry. The way Brenda works is right on the edge of that tradition, which is why her version so resonates: it targets memory, and provides foreseeable, party worthy outcomes.

To bake the orange slice candy, it is understandable when you do a second look. However, they are chewy, sugar dusted wedges and the heart of an orange slice cake, the get softened into citrus pockets in the extended bake, and dispersed with dots of orange color and flavor all through the crumb. Combined with dates (sweetness of caramel), pecans (crunched and toasted), and coconut (soft and aromatic), they make a plain butter cake taste like Christmas morning feels. It is not by guess that he was composed: in reputable recipes you will find substantially the same cast, all folded together in a conventional Southern batter with buttermilk + baking soda to make it tender. The mixture of the orange glaze that is poured over the hot cake holds the story together–and the leftovers do keep miraculously moist days long.

The glaze is worth a closer examination. Others have a semi opaque, sweet tart finish by mixing powdered sugar with fresh orange juice; others have a clearer soak of simmered syrup made with granulated sugar and juice. Anyhow, the end effect is the same: the glaze should be applied when the cake is still hot so that the glaze wicks in but not only across. That is why the slices are even better the following day (and the following). Have you ever wondered why a heavy batter in cake does not get dry, here is the reason; a warm, citrus bath and time.

The issue regarding pan choice is more significant than you expect. To allow the heavy batter sufficient surface to bake uniformly over a low temperature without using sticky centers, a 10 inch tube or Bundt pan is needed, and also the parchment lining (with greasing and flouring) so the sticky candy and date mixture doesn’t weld itself to your pretty pan. Several Southern bakers recommend at least a bottom lining of the pan (and others go all the way to the belt and suspenders with strips of parchment on the sides) to ensure easy release. This is a little preparation step worth making with all the time spent.

Cut the orange slice candy into small bits–supposedly the size of a pea–so that the bits will spread about, the gelatin coming out evenly. Since they are sticky (and dates are too), put both in half of the measured flour before they settle on the batter, dredging is a time-honored method that prevents heavy add ins (which would otherwise sink to the bottom) to sink to the bottom. The flour lightly coats every piece and increases friction such that they are suspended throughout the cake. Toss in rough pecans pieces to make it a bit crunchy and flaked coconut to make it soft and oily, these two will add a chew to the candy and dates, and it will be complemented with the soft textures that can be added to the candy at a later time by using the glaze. When you ever had a slice, and had all the candy on the crust, it was no doubt because the baker had not taken this step of coating with flour.

A comment on quantities:500000 pounds of orange slice candy, 500000 pounds of chopped dates, 500000 pounds of pecans, 500000 pounds of coconut–a great deal, yes, but that is the advertising. By the time all the add ins are put together the batter will be stiff, so at this point; stir using a strong spoon or your hands and not a mixer. Excessive mixing may beat up the mix ins and gluten is formed resulting in a tight crumb rather than a plush crumb. In this recipe you still can make it your own, (pecans or walnuts, sweeten or unsweeten the coconut,) but when it is your first bake it is better to keep it near the happy medium so you can figure out the balance of the cake.

Lastly, due to the sweetness of the mix ins, the sugar can be modulated to taste in the glaze. Naturally sweeter and opaque, powdered sugar glazes have orange juice-granulated sugar syrups which are brighter and can be dialed down or up by varying the ratio or simmers time. Either contributes to the night rest which causes this cake to have its favorite texture and flavor bloom.

It is based on a traditional Southern batter: creamed butter and sugar till fluffy, then the eggs are added, then buttermilk with dissolved baking soda is added to the batter. The acid of buttermilk softens the crumb, and baking soda also reacts to give the baking its lift, an invaluable aid to such a heavy, mix in laden batter. The majority of old-fashioned recipes will require 31/2 cups of flour and 2 cups of sugar, which will maintain the level of sweetness considering the candy, dates, and glaze are yet to be added. This batter must not be airy, it must be of sufficient strength to bear treasure without becoming stoddy.

Next select a 10 inch tube or Bundt pan greased and the parchment liner may be considered. The possible danger of sticking is there between the sugar in the candy and the long time in the oven even in case you do not prepare the pan properly. Pour in the batter, and then rap the pan once to eliminate large air pockets; excessive tapping is likely to cause dredged mix ins to tumble to the bottom. Several tried bakers also recommend placing the Bundt on a sheet tray in case of overflow or to facilitate the moving of a heavy pan in and out of the oven- a minor measure which cushions the wrist and simplifies the cleaning process.

In regards to seasoning, then make it plain. The orange star is supported by the caramel date flavors and toast of pecans. Do not be tempted to use vanilla or warm spices the first time that you make it; most Southern cooks treasure the unadulterated citrus flavor, and only after trying the underlying melody mull about with spices or extracts. Instead of being constrained by simplicity, as the approach of Brenda yields, it is confidence.

Prep time: 10 minutes (prep time) +30 minutes (baking time)

Serving: 10 inch tube cake (12-16 slices)

Time: active 30 minutes; bake 21 1/2-3+ hours at 250degF; cooling 2-3 hours; rest once.

1) Prep the pan & oven. Heat to 250degF. butter and flour a 10 inch tube/Bundt pan; and prepare bottom with parchment as you wish to be careful. Place the pan on a sheet tray so it is easy to handle.

2) Cream the base. Combine Butter; Beat 1 cup (2 sticks) butter and 2 cups sugar till fluffy. Then add 4 eggs and stir each one separately. Add 1 tsp baking soda to 1/2 cup buttermilk: stir into batter.

3) Toss the treasure. In a large bowl, add 31/2 cups flour, 1 lb orange slice candy that is chopped, 1 lb date that is chopped, and 2 cups of pecans, which is chopped, and toss to coat. Add 1-11/4 cups flaked coconut. Fold this to the creamed mixture; the batter will be stiff–spoon it up with a strong one or hands.

4) Bake low and slow. Add batter into the pan; rap and smooth. Bake 21/2 to 3+ hours (Brenda usually quotes -3 hours). Begin checking after 21/2hrs; skewer must come clean or with some damp crumbs. The crown will be very golden and resolute.

5) Glaze hot. Whisk orange glaze (see below). Once the cake is out, puncture it with a skewer then pour over the hot cake in the pan to allow it to absorb the glaze. Rest at least several hours, or better, overnight, before unmolding and slicing.

Glaze sugar powdered: 2 cups confectioners sugar + 1 cup fresh oranges juice: shake smooth and pour gradually to wet.

Clear orange syrup: 2 cups of granulated sugar + 3/4 cup of orange juice; heat until the sugar dissolves, and then pour over the cake in a thin layer.

And when 250 deg F sounds queer, it is to bear in mind: the cake is heavily packed with fruit, candy and nuts-ingredients which require time to warm and mix without scalding the surface. Classic Southern recipes give 250degF requirements to make the set slow and evenly doned; some also give the time the bake takes to complete and the cool time to complete, but obliges to list it as 3 hours baked and 3 hours cooled, as the standard set of rules. This size of batter preserves heat; it is allowed to cool thoroughly before it is unmolded or it tears and the crumb becomes gummy.

Pan prep is non negotiable. The key to a successful release is to grease and parchment (or at least at the bottom) and this difference will save the new release or be truly disheartening. The candy and the dates may act like an edible glue where they come in contact with the pan; the parchment is an interruption of that unity. You can transfer the heavy batter in a sheet tray below the pan to help you catch any drips of glaze that might be loose as well.

Signs of your doneness: sides crunching out of the pan, a rich golden top, a skewer which will prongs out of the hottest place (around the tube). In case of excessive darkening on the top, foil-tent in last half hour. Do not be tempted to turn on the heat; the long bake is part of the end end result moist, candy speckled crumb that makes this cake so dear.

The Orange Soak, Overnight Rest and Storage That Makes It Better Tomorrow.

Either using powdered sugar glaze or granulated sugar syrup, the most significant rule is to pour when hot. The warm crumb is a sponge that will absorb citrus deep into the cake instead of placing it on top of it. Wait–better wait, before going to bed and making a cut. Almost all credible experts on the subject recommend this rest, and it is not without reason: the flavors are combined, the crumb becomes firm, and the slices are cut without leaving a trace. Other bakers go ahead with wrapping a completely cooled cake as a gift or even travelling next day knowing that it will cut perfectly well at the table of the friend.

To store the cake, make sure it is tightly covered and refrigerated at cool room temperature (3-4 days) or refrigerated and stored in a refrigerator (up to 1 week). Sugar in the glaze is used as a preservative and the sticky mixes used in it retain moisture miraculously. To retain longer, slice it up and freeze it; when you wish to use it, thaw it at room temperature and warm it a little before cooking, to restore its fragrance. Baking in mini loaf pans (a technique highly favored by home cooks to give as presents during holidays) is a good alternative when you are serving a crowd, and you must of course adjust bake time (you can probably count on 60-90 minutes at the same low temperature, but you will have to test early and often).

Sticking: The heartbreak in first place. Up Front Solve it over with grease and flour + parchment. Since the mix ins are sticky and the bake is long, this is not one of those places to see what happens. In case of deep detailing of your Bundt, do use parchment bands on the sides (old school trick) and allow the cake to cool before unmolding. She lets it cool gradually, according to Brenda, hours, and as she says, that patience is rewarded by clean edges and a shiny glaze gloss to the piece.

Sinking mix ins: When all the candy and dates sink to the bottom, chances are that you forgot dredging the flour or over thinning the batter. Add toss mix ins to part of the measured flour, and then fold in. You should also not over beat the batter once flour is added (this can weaken the structure) and rap the pan once. Relied recipes give dredging literally and caution that the resultant batter will be stiff- this is intended.

Dry sides, sticky in the center: That combination normally indicates an oven which was unnecessarily hot or a bake which was not sufficiently lengthy. Keep in mind: 250 deg F is not by chance. The low and slow will allow the center to settle but not burn on the outside. In case your oven is hot, you should consider an oven thermometer and turn the pan after each hour in the last hour. The veridicator of the fattest part nearest to the tube is the skewer test.

Glaze powdered sugar Over sweet glaze: Powdered sugar glazes are sugary in nature. To make it a less cloying, and even lighter, sprinkle it with a granulated sugar syrup (orange juice + sugar dissolved), and drizzle more slowly. A number of guides inspired by Brenda suggest precisely that method of a clean citrus hit and a less opaque finish.

At elevated levels, orange slice cakes are advantaged with a little more oven temperatures (e.g., 275 deg F) and a little more liquid to offset the quicker evaporation. There is also shortening of bake by some bakers who are preserving moisture, but it is always based on the doneness indicators and not the time. When it comes to pan size, the regular recipe should be used in a 10 inch tube pan; however, a 12 cup Bundt can also be used though not filled more than 3/4 full. Plan and make ready as well as you may. In the case of mini loaves (popular holiday gifts), batter can be divided into 5-6 small pans, baked at a low temperature, and they can be tested after about 60 minutes; glazing and allowing mini loaves to rest overnight is also possible and will allow the mini loaf to slice. A number of Southern bakers specifically identify mini loaves as a tradition.

Purists might not be interested in making anything different, and that is understandable- the original sings. Nevertheless, there are some thoughtful replacements in the structure of the cake. In case orange slice candies are no longer available, or you want a less sticky chew, you may replace some of the candy with candied orange peel (homemade or purchased); you will have more of the taste of orange zest and a firmer bite. Retain some of the candy so that you could have that nostalgic feel, however–it is a part of the identity of the cake. Walnuts can equally be replaced with pecans without any loss of spirit, or pecans can be accompanied by some red/green candied cherries as decorative flecks in and around the time of year (a trick noticed in the traditional orange slice cake recipes).

At the glaze stage, the glaze can be sweetened. The glaze made out of powdered sugar will be sweeter and less translucent; the glaze made out of granulated sugar syrup will be clearer. There are Brenda style writeups that are leant towards granulated; there are several old recipes that are fond of powdered to give a speedy finish. Both are worth trying and leave your choice to your table. The cake has a thick crumb, which imbibes wonderfully when glazed hot and allowed to dry.

Coconut may be polarizing in case you do not like it decrease it or substitute it with an equivalent of finely chopped nuts to add texture. Not a date person, then golden raisins or dried cranberries are also a similar chew with a different taste (cranberries like orange especially). Do not alter total mix much to respect bake times and structure- this is one of those cakes which enjoys being balanced as it enjoys being generous.

In the case of gluten free bakers, choose a cup of cup flour that in pound cake style batters and do not under dredge the mix ins with the GF flour. The glaze is even more significant because GF blends bake drier and, to create the best texture, it should be applied liberally and left overnight. To make it nut free, use additional coconut or dried fruit instead of pecans, maintain the overall volume of add ins the same to ensure the cake does not bake into holes.

When you are eating sugar, keep in mind that the cake is supposed to be a holiday treat. With that said, you can decrease powdered sugar glaze or switch to the light orange syrup (a decreasing amount of sugar and more juice). In the case of butter milk, the standard domestic substitute, milk, + lemon juice or vinegar (1/2 cup milk, 1 tsp acid, remaining 5 minutes), has been proven all through Southern kitchens. and should you wish to incline toward still sharper citrus and no additional sweetness, a pinch of fresh orange zest to the batter will not go amiss; old recipes allow this as a cultivated fancy.

When the cake is rested and you lastly turn it over you will know why it is a buffet centerpiece: it is a deep golden, a little shiny with the glaze, and pocked with orange and bits of nuts. Use a serrated knife and cut gently sawing, no pushing, so that those candy softened wet pockets do not tear. Orange slice cake is a fat cake; the thin slices will beg to be taken in seconds without going too sweet, unless you applied a glaze of powdered sugar. It glows at room temperature, but after a few seconds (10 seconds in the microwave) of warming, the orange smell is roused and the crumb breathes.

Combinations are easy and cozy: hot coffee or tea, mug of cocoa or even a light dessert wine in case you are posh. On a dessert plate, a mixture of fresh orange wedges, salted nuts, and a bowl of moderately sweetened whipped cream is its match. In the south a few additional slices of candy or candied orange peel are used to garnish; in some quarters a veil of powdered sugar is sifted right over the top. It is a pardoning cake presentation-wise–lowly and lovely without any pomp.

Miscellanees (when you have any) can be served as pretty parfaits with Greek yogurt and objects of fresh orange, or a hastily-prepared trifle with whipped cream and a splash of more OJ. To gift, cut the slices of the cake and wrap in wax paper then tuck in tins; the citrus aroma of the cake keeps well in a couple of days. That is one of the reasons why it has become a peddler of holidays, it measures well, it stores well, and cuts easily, particularly after the nightly rest which Southern bakers have preached about over the years.

Finally, keep the ritual. Bake it when you are at home. Get the kitchen full of butter and orange. Glaze it when it is still vibrating hot, and then leave time to do his silent business. Brenda and her reminder about the fact that good things do not come immediately is in the back of your head, the cake has cooled down and the first slice of the cake is like patience paid off. The real secret behind her Orange Slice Cake? An oppressive heart and time to remember.