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Danish Christmas 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
  • Total Time
    Prep: 25 min. Bake: 1 hour + standing
  • Makes
    12 servings


  • 1 cup butter, softened
  • 1-3/4 cups sugar
  • 3 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange juice
  • 1 teaspoon grated orange zest
  • 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
  • 1 cup sugar
  • 1 cup orange juice
  • 4 teaspoons grated orange zest
  • 2 cups sweetened shredded 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 zest. 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 in 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 zest; cook and stir until sugar is dissolved. Stir in coconut; cook 1 minute longer. Slowly pour over warm cake. Let stand overnight.
Nutrition Facts
1 slice: 746 calories, 30g fat (16g saturated fat), 94mg cholesterol, 359mg sodium, 118g carbohydrate (85g sugars, 5g fiber), 8g protein.

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