"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

DANISH CAKE - June Beresford Arnold Recipe

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This recipe for DANISH CAKE - June Beresford Arnold, by , is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, February 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 c. Sifted Flour
1 tsp. Salt
1-1/2 tsp. Baking Soda
2 (8 oz.) pkgs. Chopped Dates
1 c. Walnuts (chopped)
1 c. Pecans (Chopped)
1 (4 oz.) Glace Cherries (chopped)
1 c. Butter or Shortening
2 Eggs
1-3/4 c. Sugar
1 c. Buttermilk
1 tsp. Vanilla
1 Tbsp. Orange Juice

TOPPING:
1 c. Sugar
1 c. Orange Juice
Grated rind of 1 orange
1 c. Coconut

Directions:
Directions:
Sift together flour, baking soda and salt. Set aside. Combine dates, walnut, pecans and cherries and 1/3 of sifted dry ingredients, mix well. Set aside. In large bowl, cream butter and sugar. Add eggs one at a time, beating well after each addition. Add remaining 2/3 of dry ingredients alternately with buttermilk, vanilla and orange juice. Blend well after each addition. Stir in fruit-nut mixture, mixing well. Turn into well-greased tube pan which has been lined with aluminum foil and greased again. Bake at 350 for 1 hour and 20 min.

Combine in sauce pan the sugar, orange juice and grated orange rind, Bring this mixture to a boil over medium heat. Remove from heat and add 1 cup of coconut. Mix well and pour over top of baked cake. Cool and keep in refrigerate over nite before removing from pan.

Number Of Servings:
Number Of Servings:
12-18

 

 

 

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