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Danish Cake




Source of Recipe


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List of Ingredients




1 Cup Butter, softened
1 3/4 Cups Sugar
3 Eggs
3 Cups Flour
1 1/2 Teaspoons Baking Soda
1 Teaspoon Salt
1 Cup Buttermilk
1 Tablespoon Orange Juice
1 Cup Chopped Pecans
1 Cup Chopped Dates
1 Teaspoon Vanilla Extract
Icing
1 Cup Sugar
1 Cup Orange Juice
1 Cup Coconut

Recipe



Cream butter and 1-3/4 cups sugar in mixer bowl until light and fluffy. Add eggs; beat well.

Mix flour, baking soda and salt together. Add to batter alternately with buttermilk and 1 tablespoon orange juice, beating well after each addition. Stir in pecans, dates and vanilla.

Pour into a greased and floured tube pan. Bake at 350 degrees for 1 hours to 1 hour and 10 minutes, or until cake tests done. Cool in pan for several minutes. Remove to cake plate.

Combine remaining 1 cup sugar, 1 cup orange juice and coconut in saucepan. Heat just to the boiling point, stirring constantly. Pour over hot cake. Garnish with maraschino cherries cut into petal shapes. Cool completely.

May store, wrapped securely, for several days to enhance flavor.

YIELD: 15 servings