Category: Sweet breads

Orange slice cake


I don’t like fruit cakes…I really don’t like them, but this recipe is REALLY good. A friend shared this with me, saying that it was her mothers recipe. As she described it to me I kind of felt less enthusiastic about the wondrous smell coming from the plate she handed to me.  The cake was still warm from the oven and it smelled HEAVENLY, but then I tried it and was totally won over.  This is glorious!!!!

Orange Slice Cake

Cream together 1 cup butter (softened), 2 cups sugar,

add 4 eggs, one at a time Dissolve 1 tsp. baking soda in 1/2 cup buttermilk

and add to creamed mixture.  Also add 1 tsp salt, 1 tsp almond flavoring,

and 1 tsp vanilla flavoring Set this mixture aside.

In a large bowl, 4 cups flour, 1 pound orange slice candy (chopped),

4 oz. candied cherries (chopped), 1 pound chopped dates,

(optional…2 cups chopped nuts)

COMBINE the flour mixture with the creamed mixture. Grease pan (9×13, 2 loaf pans, or Bundt) and Bake at 300 degrees for 1 hour and 45 minutes.


This is seriously GOOD bread, as in amazing bread.

People who don’t like cranberries LOVE this bread.

I buy lots of bags of fresh cranberries in the Fall and put them in the freezer to be able to make this bread all year.

I am thinking you could buy canned cranberries and drain them well if you don’t have the fresh berries.

I also think this would be good with cherries.  I don’t thaw the frozen cranberries.

You really need to make this…..the kids at the office inhale this when hubby takes it in.


Cranberry Mandarin Orange Bread

2 3/4 c. flour                           2 tsp. baking powder                      1/4 tsp. baking soda

 1/2 tsp. salt                            1 3/4 cup sugar

1/2 cup melted butter               2 eggs                    2 cups cranberries            1 cup drained mandarin oranges

3/4 cup milk                              3/4 cup sour cream

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 8×4 inch loaf pans.
  2. In a large bowl, stir together the flour, baking powder, baking soda, salt, and white sugar. Mix in the melted butter until the mixture looks crumbly. Stir in the cranberries and oranges. In a separate bowl or large measuring cup, whisk together the eggs, milk, sour cream and vanilla extract. Pour the liquid ingredients into the bowl with the dry ingredients and stir just until blended. Divide the batter evenly between the prepared pans.
  3. Bake in the preheated oven until a toothpick inserted into the crown comes out clean, about 40 minutes. Cool in the pans for a while, then remove from the pans and place on wire racks to cool completely.

( I found this recipe over at Allrecipes.


I got this recipe from the Pensey’s Spice company magazine….I have since found many different versions of a Kringle, but my husband loved this so I haven’t tried any others.  It has yeast in it but there is no time spent waiting for it to rise.  It does need to be refrigerated over night.  Its kind of like many all butter cookie recipes.  They bake better if the dough is cold, but its a good work out for your arms.  Image

Dough:     4 cups flour         1 cup butter, slightly softened           2 Tbs. sugar          1 tsp. salt

1 pkg. dry yeast                 2 eggs, beaten                      1 cup milk

Filling:     ½ cup sugar   1/2 cup brown sugar, packed   1 tsp. cinnamon

6 Tbs. butter, melted

Glaze:     2 2/3 cup powdered sugar   2 Tbs. butter, softened   4 Tbs. hot water

1Tbs. milk   1-2 tsp. pure vanilla extract

Put the flour, butter sugar and salt into a bowl.. Using a pastry blender, two knives or your hands, blend together until the mixture is crumbly.  In a separate bowl mix the dry yeast, beaten eggs, and the milk.  Don’t worry that the yeast remains cold, that’s the beauty of this recipe, no rising.!  Add milk mixture to dry ingredients.  Mix well with a fork until all ingredients are blended, it will pull away from the sides and form a ball.  Divide into two pieces , flatten into discs, wrap in plastic wrap and put them into the fridge overnight.

Next day, preheat over to 350degrees.  Mix the two sugars and cinnamon for the filling together.  Melt the butter and set aside.  Roll out each piece of dough to 1/8 inch thickness about the length of your cookie sheet (a large cookie sheet) and as wide as 1/8 will allow.  Brush each rolled out dough piece with half of the melted butter, sprinkle each piece with half of the sugar mixture (may add ½ cup chopped nuts).  Roll each side to the center.  Pinch the center together (sometimes it sticks and sometimes I forget—still bakes nicely).  Tuck the ends under a little.  Place on an ungreased cookie sheet.

Bake for 20-25 minutes.  If each Kringle is on a separate oven rack halfway through switch them around so they both bake evenly.   They will be nicely browned when done.  Sometimes I turn mine upside down on the pan like shown below.


Remove from oven and remove from cookie sheets to cooling racks, let cool about 10 minutes before glazing.  Mix glaze ingredients together and whisk until smooth. Top the Kringles with glaze.

Applesauce Bread


1/2 cup of softened butter                 1 c. sugar                1 1/2 c. flour

1 large egg                  1 1/2 tsp. baking soda       3/4 tsp. nutmeg

1 t. cinnamon        1/2 t. salt                   1 1/2c. applesauce

1 t. vanilla

Preheat oven to 350 degrees.  Prep two small loaf pans.  Spray with cooking spray or line with parchment paper.

In bowl, blend butter, eggs and sugar.  Then add all the dry ingredients. After it starts to form a crumbly dough, pour in applesauce and vanilla.    Bake at 350 for 40 minutes.

Every Fall, local kindergartener’s bake Pumpkin Bread, sell it at the school and send the proceeds to a homeless shelter.  This bread is killer moist.  To our household it makes the onset of Fall when I finally give in and bake it…even if the calendar doesn’t yet say its Fall.


Miss Rosemary’s Pumpkin Bread

3 1/3 c. flour

3 c. sugar

2 tsp. bk. soda

1 1/2 tsp. salt

2 tsp. cinnamon

1 tsp. nutmeg

1 tsp. allspice

few shakes of ground cloves

2/3 c. water

1 c. oil

4 eggs

1 small can of pumpkin

Mix the dry ingredients together.  Add the wet and mix until smooth.  Pour into 2 large greased and floured loaf pans.  Bake 1 hour and 15 minutes in a 350 degree oven.  Cool a bit and then remove from pans.  These freeze well if you need.

  This is an amazing recipe.  Of course sour cream always makes anything wonderful but the little bit of lemon juice really changes this recipe up…..don’t leave it out.



  • 1 cup butter
  • 2 cups sugar
  • 2 tsp.vanilla
  • 2 tsp. lemon juice
  • 4 eggs
  • 2 cups bananas(mashed)
  • 1 tsp. salt
  • 3 1/2 cups flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 cup sour cream
  • 1 cup of chopped nuts


Cream the butter with the sugar, add extract and eggs, one at a time, then add bananas. Sift all dry ingredients, add to wet ingredients, alternately with sour cream, fold in nuts.

Bake in two greased (or spray with nonstick coating) loaf pans at 350 degrees for 50-55 minutes. Makes two loaves.

Candy’s Note:
This is an excellent recipe. I have been making it for a long time.

When I have bananas that look kind of over-ripe, and I don’t have time to bake my breads right away, I take the bananas and put in the freezer, skin and all. When I am ready to bake, I thaw bananas, and presto, they are nice and soft, so there is very little mashing to be done.


This is supposedly straight from Starbucks and while it is VERY good, mine never comes out as dense as their’s.  Mine is definitely a softer, fluffier bread but wow is it great.  I usually don’t put all the sugar mixture on top before baking. This one is very popular at hubby’s office. It is VERY important that you use Dutch Processed Cocoa or find the emergency substitution online to use regular cocoa. I tried the emergency substitution once and it didn’t come out very good.


cocoa-Spice sugar Crust

Now if you are lucky enough to live close to a Trader Joe’s …go fast, well within the speed limit, and buy some JOY.  They sell this wonderful grinder filled with sugar, chocolate and coffee beans.  It is our favorite way to give the bread a lovely, tasty crunch on top instead of the above topping.  When I do use the above topping I never use all of it.


How to make it

  • Preheat oven 375 F. Grease two 9x5x3-inch loaf pans and line bottoms with parchment paper.
  • Make the Chocolate Batter: In the bowl of an electric mixer, cream together the butter and sugar with the paddle attachment on medium speed, until light and creamy, about 5 minutes. Add eggs one at a time, beating until each egg is completely incorporated before adding the next and scraping down the sides of the bowl several times.
  • Meanwhile in a medium bowl, sift together the flour, cocoa, cinnamon, salt, baking powder and baking soda. In another bowl, whisk together the buttermilk, water and vanilla. With mixer on low speed, alternately add the flour mixture and buttermilk mixture to butter, beginning and ending with the flour and beating just until blended. Divide the batter between the two pans, shake the pans to even the tops and set aside.
  • Make the Cocoa-Spice Sugar Crust. In another small bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces of both batters with the decorating sugar. Sprinkle with the cocoa sugar mixture, dividing evenly. Bake until a toothpick inserted in the center comes out clean, about 45-50 minutes. Let cool completely, run a thin knife around the sides to release the breads and remove from pans.
  • HOWEVER if you really want a wondrous sugary, coffee chocolate crunch find your nearest Trader Joe’s and buy some JOY….
  • This is not my recipe. It is copied from the recipe card given out freely at my local Starbuck’s coffee house.