DANISH CHRISTMAS CAKE WITH ORANGE COCONUT TOPPING

Danish Christmas Cake with Orange Coconut Topping image

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

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 17

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Ingredients

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
TOPPING:
1 cup sugar
1 cup orange juice
4 teaspoons grated orange zest
2 cups sweetened shredded coconut

Steps:

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 : Calories 746 calories, Fat 30g fat (16g saturated fat), Cholesterol 94mg cholesterol, Sodium 359mg sodium, Carbohydrate 118g carbohydrate (85g sugars, Fiber 5g fiber), Protein 8g protein.