Danish Cherry-Orange Cake
Ingredients
CAKE
- ½ cup butter softened
- ½ cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla
- 1½ cups Original Bisquick mix
- 1 can 11 oz mandarin oranges, well drained
- ½ cup dried cherries
- ½ cup chopped pecans
ICING
- 2 oz from 8-oz package cream cheese, softened
- ¼ cup powdered sugar
- 1 to 2 tablespoons milk
- 1 teaspoon grated orange peel
Instructions
- Heat oven to 325°F.
- Spray bottom only of 9-inch springform pan with cooking spray.
- In large bowl, beat butter and granulated sugar with electric mixer on high speed 1 minute or until smooth and creamy.
- Add eggs and vanilla; beat on medium speed about 10 seconds or until well blended.
- Add Bisquick mix; beat on medium speed about 30 seconds or until mixed.
- Spread batter evenly in bottom of pan.
- Arrange mandarin oranges and cherries on batter.
- Sprinkle with pecans.
- Bake 35 to 40 minutes or until golden brown and toothpick inserted in center comes out clean.
- Cool 20 minutes in pan on cooling rack.
- Remove side of pan.
- In small bowl, beat cream cheese, powdered sugar and 1 tablespoon milk with electric mixer on medium speed until smooth.
- Beat in remaining milk, 1 teaspoon at a time, if needed for desired consistency.
- Drizzle icing over warm cake.
- Sprinkle with orange peel.
- Store in refrigerator.
Notes / Tips / Wine Advice:
Make-Ahead Magic
Bake and cool cake, but do not top with icing; wrap in plastic wrap and foil. Freeze up to 2 weeks. Remove plastic wrap and foil; rewrap in foil and place on ungreased cookie sheet. Bake at 350°F for 20 to 25 minutes or until heated through. Unwrap cake; drizzle with icing.Festive Touch
This delicious cake would be a perfect hostess gift. Wrap in plastic wrap and tie with a festive ribbon.Nutritional Information
Calories: 420 kcal