Danish Cake (Betty Wilson's)
This is a holiday cake my mother made that I like a lot. It's a heavy moist cake with lots of flavors.
Danish Cake (Betty Wilson's)
This is a holiday cake my mother made that I like a lot. It's a heavy moist cake with lots of flavors.
Cooking Instructions
- 1
In Bowl #1 add the following: 8 oz Chopped Dates; 4 oz Chopped Glazed (Candied) Cherries; 1 cup Coarsely Chopped Walnuts; 1 Cup Coarsely Chopped Pecans
- 2
In Bowl #2 stir together the following: 3 cups of flour; 1 1/2 Teaspoons of Baking Soda; 1 Teaspoon of Salt. Take about 1/3 of contents of Bowl #2 mixture and add to Bowl #1 to coat the nuts/dates/cherries.
- 3
In Bowl #3 mix in a mixer the following (in order): 1 Cup Butter; 1 3/4 cups Sugar; While Mixing in Bowl #3 add: 3 eggs plus the remaining ingredients of Bowl #2 then 1 Cup of Buttermilk; 1 Tablespoon Orange Juice; 1 teaspoon vanilla.
- 4
After mixing Bowl #3 well, mix in Bowl #1 (Date/Nuts/Cherries) to uniform consistency
- 5
Prepare 9" Tube cake pan by greasing the pan well, then lining with aluminum foil and greasing the inside of the foil as well. Place the mixture of Bowl #3, evenly distributed around the pan. Bake for 1 hour and 20 minutes at 350 degrees (375 degrees at altitudes over 4000')
- 6
While it's baking combine 1 Cup white sugar, 1 Cup Orange Juice, and the grated find of 1 orange in a sauce pan. Mix well and bring to a boil over medium heat.
- 7
Remove cake from oven, test with toothpick to make sure it's done. The toothpick should come out clean when done.
- 8
Remove Orange Juice (sauce pan) from heat and add 1 cup shredded coconut (Mix well) and Pour Orange Juice & Coconut Mix over cake in the pan.
- 9
Cover the cake in the pan with foil and let stand in refrigerator overnight before removing from the pan. Keep sealed and refrigerated for best flavor and longevity. Enjoy
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