Date Fruit Cake
Yield
1 cakePrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
dates
stoned but not cut up |
|
| 1 | pound |
walnuts
meat, not cut up |
|
| 1 | pound |
candied cherries
not cut up |
|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | cup |
sugar
|
|
| 4 | large |
eggs
separated |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
dates
stoned but not cut up |
|
| 453.6 | g |
walnuts
meat, not cut up |
|
| 453.6 | g |
candied cherries
not cut up |
|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
baking powder
|
|
| 237 | ml |
sugar
|
|
| 4 | large |
eggs
separated |
|
| 5 | ml |
vanilla extract
|
|
Directions
Mix dates, walnuts and cherries.
Sift together flour, salt and baking powder, and mix with the fruit mixture.
Add sugar and mix. Beat 4 egg yolks until thick and mix thoroughly through cake mix.
Add vanilla.
Beat egg whites until stiff and dry and fold into mixture.
Line 2 loaf pans with wax paper, pour in mix and bake 1 hr at 350℉ (180℃).
