Danish Christmas Cake

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Difficulty: Easy - for beginners
Serves: 12 servings

Preparation time:
Cooking time:


•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 Diamond of California® Pecans

•1 cup sugar
•1 cup orange juice
•4 teaspoons grated orange peel
•2 cups flaked coconut


•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.
• 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.


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