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Danish Christamas Cake with Orange Coconut Topping

 Danish Christamas Cake with Orange Coconut Topping
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 King Arthur Unbleached 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

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Danish Christamas Cake with Orange Coconut Topping (continued)

Directions (continued)

  • mixture, beating well after each addition. Fold in the dates,
  • cherries and pecans.
  • 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.
Nutritional 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.