Brenda Gantt, a retired schoolteacher turned social media sensation, has captured hearts across the nation with her down-home cooking and charming Southern drawl. Her Orange Slice Cake recipe is a prime example of the comfort food that has made her so popular. As a professional baker, I was instantly intrigued by this unique cake that incorporates candied orange slices – a twist that sets it apart from your average fruit cake.
The first time I baked this cake, I was amazed by its rich, complex flavors and how it seemed to improve with each passing day. It’s a testament to the ingenuity of Southern baking, where humble ingredients come together to create something truly spectacular.
Lets learn step by step how to make copycat version Brenda Gantt’s Orange Slice Cake Recipe.
Why You’ll Love Brenda Gantt’s Orange Slice Cake
This cake is more than just a dessert; it’s a celebration of old-fashioned flavors that remind us of simpler times. Here’s why you’ll fall in love with it:
- Rich, Fruity Flavors: The combination of chopped orange slice candies, dates, and coconut makes for an irresistible mix of sweetness and texture.
- Moist and Tender: The buttermilk in the recipe ensures the cake is soft, while the orange glaze adds a wonderful sticky sweetness.
- A Southern Classic: This cake embodies the heart and soul of Southern baking—full of comfort, tradition, and a little bit of nostalgia.

Ingredients List
- 1 cup (2 sticks) salted butter, softened
- 2 cups granulated sugar
- 4 eggs
- ½ cup buttermilk
- 1 teaspoon baking soda
- 3 ½ cups all-purpose flour (I recommend White Lily)
- 1 pound orange slice candies, chopped
- 2 cups sweetened coconut flakes
- 1 pound pitted dates, chopped
- 2 cups pecans, chopped
- 2 cups granulated sugar (for the glaze)
- ¾ cup orange juice (no pulp)
Kitchen Tools Needed
- Mixer
- Large mixing bowl
- Tube pan (well-greased and floured)
- Parchment paper
- Sharp knife (for chopping sticky candies)
- Measuring cups and spoons
- Spatula
- Saucepan
- Wooden spoon or skewer
How To Make Brenda Gantt Orange Slice Cake
Step 1 | Prepare Your Ingredients
Let your butter soften at room temperature, and preheat your oven to 250°F. Grease and flour your tube pan, then line the bottom with parchment paper for easy release later.
Step 2 | Cream the Butter and Sugar

In a mixer, beat the softened butter with the sugar until light and fluffy. This should take a few minutes. It’s the foundation of a good cake, so don’t rush it!
Step 3 | Add Eggs

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Step 4 | Prepare the Buttermilk Mixture

In a small bowl, stir the baking soda into the buttermilk. Add this to your creamed butter mixture.
Step 5 | Mix the Dry Ingredients

In a large bowl, mix the flour with your chopped orange slices, coconut, dates, and pecans. Coat everything well with the flour so the candies and nuts don’t sink to the bottom of the cake.
Step 6 | Combine

Slowly add the dry ingredients to the wet ingredients. The batter will be thick, so take your time folding it all together.
Step 7 | Bake

Pour the batter into your prepared tube pan. Bake at 250°F for 2 ½ to 3 hours, or until a skewer comes out clean. All ovens are a little different, so keep an eye on it!
Step 8 | Make the Orange Glaze

In a saucepan, combine 2 cups of sugar with ¾ cup orange juice. Bring it to a boil, then cook for 1 minute until it becomes a syrup.
Step 9 | Glaze the Cake

Once the cake is out of the oven, poke holes all over the top with a skewer and pour half of the orange syrup over the cake while it’s still warm. Let it sit for 2 hours before removing it from the pan.
Step 10 | Final Touch For The Orange Slice Cake

Once the cake has cooled, reheat the remaining syrup and brush it over the sides and top of the cake. This glaze seals the cake and gives it a beautiful, sweet crust.
Chef’s Special Tips To Make This Dish Perfect
- Chop with Flour: When chopping sticky ingredients like orange slice candies, coat your knife in flour. It makes the whole process a lot easier.
- Don’t Skip the Parchment Paper: It really helps with getting the cake out of the pan smoothly.
- Slow Bake, No Rush: Baking at 250°F for several hours ensures the cake cooks through evenly. It won’t overbake, so don’t rush it.
- Let It Sit: This cake tastes even better the next day, and it lasts a long time! Just cover it and leave it at room temperature.
Frosting and Decoration
Unlike many layer cakes, this Orange Slice Cake doesn’t require a traditional frosting. The orange glaze acts as both a flavoring agent and a decorative element, giving the cake a beautiful, glossy finish.
For a festive touch, you could decorate the top of the cake with additional candied orange slices or pecan halves. A dusting of powdered sugar just before serving can also add a touch of elegance.
Serving Suggestions
This cake is best served at room temperature, where its flavors and textures are at their peak. Slice it thinly – a little goes a long way with this rich, dense cake.
It pairs beautifully with a cup of hot tea or coffee, making it perfect for breakfast or afternoon snack. For a more indulgent dessert, serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
Variations and Adaptations
While Brenda Gantt’s recipe is perfect as is, there’s always room for personalization:
- For a less sweet version, you could reduce the amount of sugar in the glaze.
- Try substituting other dried fruits like cranberries or apricots for some of the dates.
- For a nutty variation, use walnuts or almonds instead of pecans.
- Add a teaspoon of orange zest to the batter for an extra citrusy kick.
Storage Tips
This cake keeps well for days! Follow these storage tips to make it last:
Room Temperature: Keep the cake covered in plastic wrap or in an airtight container at room temperature for up to 5 days.
Freezing: You can freeze the cake (before glazing) by wrapping it tightly in plastic wrap and placing it in a freezer bag. It will last for up to 3 months. Thaw at room temperature before serving.
Brenda Gantt’s Orange Slice Cake Recipe FAQs
Can I make this cake without orange slice candies?
Yes, you can substitute other candies like lemon slices or dried fruits like apricots or cranberries.
How long should I bake the cake?
The cake should bake for 2 ½ to 3 hours at 250°F. Check with a skewer to see if it’s done.
Can I make this cake ahead of time?
Absolutely! In fact, this cake tastes even better the next day.
How do I prevent the candies from sinking to the bottom?
Coat the chopped candies and nuts in flour before mixing them into the batter.
What type of pan should I use?
A well-greased and floured tube pan is best for this recipe.
Can I make this cake without nuts?
Yes, you can leave out the nuts or replace them with more dried fruit.
Is the orange glaze necessary?
The glaze adds a lot of flavor and moisture, so I recommend using it. However, you can reduce the amount if you prefer a less sweet cake.

Brenda Gantt’s Orange Slice Cake Recipe
Brenda Gantt's Orange Slice Cake is a Southern classic packed with orange candies, coconut, dates, and pecans. Perfectly moist and flavorful for any occasion!
Ingredients
- 1 cup (2 sticks) salted butter, softened
- 2 cups granulated sugar
- 4 eggs
- ½ cup buttermilk
- 1 teaspoon baking soda
- 3 ½ cups all-purpose flour (I recommend White Lily)
- 1 pound orange slice candies, chopped
- 2 cups sweetened coconut flakes
- 1 pound pitted dates, chopped
- 2 cups pecans, chopped
- 2 cups granulated sugar (for the glaze)
- ¾ cup orange juice (no pulp)
Instructions
- Prepare Your Ingredients: Let your butter soften at room temperature, and preheat your oven to 250°F. Grease and flour your tube pan, then line the bottom with parchment paper for easy release later.
- Cream the Butter and Sugar: In a mixer, beat the softened butter with the sugar until light and fluffy. This should take a few minutes. It’s the foundation of a good cake, so don’t rush it!
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
- Prepare the Buttermilk Mixture: In a small bowl, stir the baking soda into the buttermilk. Add this to your creamed butter mixture.
- Mix the Dry Ingredients: In a large bowl, mix the flour with your chopped orange slices, coconut, dates, and pecans. Coat everything well with the flour so the candies and nuts don’t sink to the bottom of the cake.
- Combine: Slowly add the dry ingredients to the wet ingredients. The batter will be thick, so take your time folding it all together.
- Bake: Pour the batter into your prepared tube pan. Bake at 250°F for 2 ½ to 3 hours, or until a skewer comes out clean. All ovens are a little different, so keep an eye on it!
- Make the Orange Glaze: In a saucepan, combine 2 cups of sugar with ¾ cup orange juice. Bring it to a boil, then cook for 1 minute until it becomes a syrup.
- Glaze the Cake: Once the cake is out of the oven, poke holes all over the top with a skewer and pour half of the orange syrup over the cake while it’s still warm. Let it sit for 2 hours before removing it from the pan.
- Final Touch: Once the cake has cooled, reheat the remaining syrup and brush it over the sides and top of the cake. This glaze seals the cake and gives it a beautiful, sweet crust.
Conclusion
There you have it, Brenda Gantt’s Orange Slice Cake recipe—a cake that brings family and friends together, lasting through Thanksgiving and beyond. The sweet orange glaze seals in the flavors, creating a treat that gets better with time.
I’d love to hear about your experiences with this cake! Have you tried Brenda Gantt’s recipe before? Did you make any changes? What’s your favorite occasion to serve this cake? Please share your thoughts and experiences in the comments below.
How long will cake stay fresh. Brenda says make it a few days before eating. Can you freeze it?
Cake can stay fresh for 3–4 days if stored properly at room temperature in an airtight container or wrapped tightly. If you’re planning to enjoy it a few days later, as Brenda suggests, storing it this way works well.
Wrap it securely in plastic wrap and then in aluminum foil or a freezer bag to prevent freezer burn. Cakes can typically be frozen for up to 2–3 months. Just thaw it in the fridge or at room temperature before serving.
Wish I could meet Brenda , she is so sweet and caring. I would be happy to be related to her . I just love her !
Hi Judy,
Brenda truly has a special way of making everyone feel like family, doesn’t she? Her sweetness and care shine through in everything she does. I’m sure she would feel so touched by your kind words! Wishing you all the best and plenty of joy in your days—just like the kind Brenda inspires. ❤️
I just love Brenda Gannt- used to watch her videos almost constantly on Facebook. I ended up deleting my Facebook because I realized I was spending way too much time on there and there just got to be too much drama and political crap on there. Anyway, thank you for your wonderful recipes and sweet disposition Brenda, you are a joy to watch! I would definitely be friends with you if I lived in your town! God Bless you n Happy New Year!!!!!❣️
Hi Cyndi,
Thank you for sharing your sweet thoughts! It sounds like Brenda Gantt has really brightened your days—I couldn’t agree more, she’s such a joy to watch. I completely understand stepping away from Facebook; it’s nice to focus on the things that truly bring us happiness and peace. Wishing you a Happy New Year as well, and may your days be filled with love, laughter, and lots of delicious meals! God bless! ❤️