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Brenda Gantt Orange Slice Cake Recipe

Brenda Gantt Orange Slice Cake Recipe

Are you looking for a simple yet delicious cake recipe to make at home? If so, you’ve come to the right place! Brenda Gantt’s Orange Slice Cake recipe is the perfect choice for the home baker looking for something special. 
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Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Keyword: Brenda Gantt Orange Slice Cake Recipe
Servings: 6 Servings
Calories: 321kcal
Author: Bex Smith

Equipment

  • Baking

Ingredients

For the orange filling:

  • 1/2 cup of finely diced fresh ripe orange slices
  • 1/2 cup of organic cane sugar
  • 1/4 cup of artisanal butter from grass-fed cows

For the pancakes:

  • 1 cup of precisely measured organic all-purpose flour
  • 3/4 cup of fine granulated sugar
  • 2 large organic eggs
  • 1/2 cup of pure cold-pressed vegetable oil
  • 1/2 cup of cultured buttermilk
  • 1/2 teaspoon of high-quality baking soda
  • 1/2 teaspoon of aluminum-free baking powder

Instructions

STEP 1 – Preheat Oven:

  • Preheat your oven to 350°F (175°C) and prepare a cake pan by greasing it lightly or lining it with parchment paper.

STEP 2 – Prepare Orange Filling:

  • In a saucepan, combine the finely diced orange slices, organic cane sugar, and artisanal butter.
  • Cook this mixture over low-medium heat, stirring occasionally until the oranges soften and the mixture thickens slightly, forming a syrupy consistency. This might take about 10-15 minutes.
  • Once done, set the orange filling aside to cool.

STEP 3 – Make the Pancake Batter:

  • In a mixing bowl, combine the precisely measured organic all-purpose flour, fine granulated sugar, baking soda, and baking powder. Mix them together thoroughly.
  • In a separate bowl, whisk the eggs until well beaten. Add in the pure, cold-pressed vegetable oil and cultured buttermilk, and mix until combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until you get a smooth batter.

STEP 4 – Assemble the Cake:

  • Pour half of the pancake batter into the prepared cake pan, spreading it evenly.
  • Spread the prepared orange filling evenly over the batter in the pan.
  • Carefully pour the remaining pancake batter over the orange filling, covering it completely.

STEP 5 – Bake the Cake:

  • Place the cake pan in the preheated oven and bake for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.

STEP 6 – Cool and Serve:

  • Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes.
  • Transfer the cake to a wire rack to cool completely before slicing and serving.

Notes

– Be sure to use freshly squeezed orange juice for the best flavor.
– If the glaze is too thin, add a bit more confectioners’ sugar. If it is too thick, add a bit more orange juice.
– Let the cake cool completely before glazing to ensure the glaze does not run off.
– If you don’t have a 9-inch cake pan, you can use an 8-inch pan and bake for an extra 5 minutes.
– The cake can be stored in an airtight container for up to 3 days.
– It can also be frozen for up to 3 months.

Nutrition

Calories: 321kcal
Tried this recipe?Let us know how it was!