DANISH CHRISTMAS CAKE WITH ORANGE COCONUT TOPPING
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
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.
DANISH CHRISTMAS CAKE
This festive cake slices into beautiful torte-like layers-just right for the holidays.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16-20 servings.
Number Of Ingredients 8
Steps:
- Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in macaroons. Cut each cake horizontally in half. Place one bottom layer on a serving plate; spread with half of pudding mixture. Top with another cake layer; spread with jelly. Top with another cake; spread with remaining pudding mixture. Top with remaining cake., In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Frost top and sides of cake. Refrigerate until serving.
Nutrition Facts : Calories 348 calories, Fat 17g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 256mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
EAT-SOME-MORE DANISH TEA CAKE
This recipe has been posted for ZWT II & my source is my "Classic Scandanavian Cooking" cookbook by Nika Hazelton. Per the intro, "From Mrs. Arne Christiansen, who lived in America but cooked in the best Danish manner. This cake is quick & easy to make."
Provided by twissis
Categories Dessert
Time 1h20m
Yield 9 3 in square servings, 9 serving(s)
Number Of Ingredients 10
Steps:
- Set oven at 350°F Cream together butter & confectioner's sugar till mixture is fluffy.
- Beat in eggs 1 at a time. Stir in lemon rind.
- Sift flour w/baking powder. Add flour to batter, alternately w/milk.
- Spread batter in buttered & floured 9-in square baking pan. Arrange apple slices on top of batter in overlapping rows.
- Sprinkle w/almonds. Sprinkle w/sugar in an amt that depends on the sweetness of the apples you have used.
- Bake 50 min or till cake tests done. Serve w/sweetened whipped cream.
DANISH EASTER CAKE (PAASKE KAGE)
This is an old recipe I have from my grandma' Johansen from Denmark. It is very light and a delicious Easter cake, it can be used as a Christmas cake as well, but as most yeast bread it taste best when it is still luke warm.
Provided by Scandigirl
Categories Breads
Time 1h45m
Yield 1-2 Cakes
Number Of Ingredients 14
Steps:
- Stir the yeast into the luke warm milk.
- Add sugar, egg, margarine in small bits.
- Add 3/4 of the flour.
- Work the dough with a wooden spoon, until it has combined.
- Then work the rest of the flour into the dough with the hands, but not more than just combined.
- Don't over work it.
- Let the dough rise with a small amount of flour dusting on top, cover with a clean dish-towel about 30 minutes in a normal kitchen temperature.
- Fill: Combine the butter, sugar, cinnamon, raisins, and candied fruit.
- Roll the dough out on the table to oblong.
- Use a light hand in the soft dough.
- Spread the fill onto the dough, but not quite to the edges.
- Fold over the ends so the fill doesn't run out.
- Fold over the short part, so you now have 3 layers.
- Set the cake to rise again with a thin dish-towel to cover for another 30 minutes.
- Then brush carefully with cold coffee, or an whisked together egg, and sprinkle with sugar (not the fine kind) and 1/4 cup slivered blanched almonds.
- Bake in the middle part of oven at 400 degrees F about 30 minutes.
- Note: The cake will rise quite a bit and becomes surprisingly large.
- You can actually easily make two cakes instead of one if you wish.
- You can freeze the one, then thaw and reheat in the oven when needed.
Nutrition Facts : Calories 3509, Fat 203.2, SaturatedFat 77.5, Cholesterol 416.8, Sodium 2039.9, Carbohydrate 388.3, Fiber 14.6, Sugar 162.6, Protein 46.2
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