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Danish Christmas Cake

If you're not a fan of fruitcake, you will be after trying this cake! By letting it stand overnight before serving, the fabulous flavors are really enhanced.—Gail Sellers, Maiden, North Carolina

12 ServingsPrep: 25 min. Bake: 1 hour + standing

Ingredients

1 cup butter, softened
1-3/4 cups sugar
3 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon orange juice
1 teaspoon grated orange peel
3 cups all-purpose flour
1-1/2 teaspoons baking soda
2 cups chopped dates
1-1/4 cups chopped red candied cherries
1 cup chopped pecans
TOPPING:
1 cup sugar
1 cup orange juice
4 teaspoons grated orange peel
2 cups flaked coconut

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition.
Combine the buttermilk, vanilla, orange juice and peel. Combine flour
and baking soda; add to creamed mixture alternately with buttermilk
mixture, beating well after each addition. Fold in the dates,
cherries and pecans.

2 of 2

Danish Christmas Cake (continued)

Directions (continued)

Pour into a greased and floured 10-in. tube pan. Bake at 350° for
60-70 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pan to a wire
rack.
For topping, in a large saucepan, combine the sugar, orange juice and
peel; cook and stir until sugar is dissolved. Stir in coconut; cook
1 minute longer. Slowly pour over warm cake. Let stand overnight.
Yield: 12 servings.

Nutrition Facts: 1 slice equals 746 calories, 30 g fat (16 g saturated fat), 94 mg cholesterol, 359 mg sodium, 118 g carbohydrate, 5 g fiber, 8 g protein.