Title: Danish Christmas Cake
Categories: Cakes, Pies, Cookies, Bakery-shop, To post
Yield: 12 Servings

1 c Shortening
1 1/3 c Sugar
3 Eggs
1 1/2 ts Soda
1 ts Salt
3 c Sifted Flour
1 tb Orange Juice
1 lb Dates; chopped
2 c Chopped Nuts
1 10 Oz. Btl. Maraschino
-Cherries, chopped
1 tb Orange Rind; grated
1 c Buttermilk

-----------------------------------SAUCE-----------------------------------
1 c Sugar
1 c Orange Juice
1 Orange Rind; grated
1 c Coconut

Combine shortening, sugar, and eggs. Sift soda, salt, and flour together
and add to shortening mixture. Add orange juice. Fold in remaining
ingredients. Bake in one large tube pan that has been well greased or in 2
loaf pans. Bake at 325° for 1 hour and 20 minutes for tube pan or 60 to 70
minutes for loaf pans. Make sauce while cake is baking and pour it on the
hot cake when finished baking. Let cake cool in pan for about 30 minutes.
Turn out onto foil, seal tightly, and keep in refrigerator or freezer.

FOR THE SAUCE:

Heat sugar and orange juice. Add grated rind and coconut. Mix well; remove
from heat, and allow to rest and cool while cake bakes. Add extra coconut
to the top after sauce is poured over cake.

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

billspa@icanect.net

Recipe by: Mrs. E. Garfield Adams

Posted to MC-Recipe Digest V1 #881 by Bill Spalding
on Nov 03, 1997