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Holiday Cheddar Date Cake















Trans-fat Free, High Fiber


¾ cup butter
room temperature
1 ½ cups brown sugar
light, packed
4 large eggs
1 cup cheddar cheese
3 ½ cups unbleached all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon cloves, ground
16 ounces dates
pitted, chopped
2 cups pecans
4 ounces candied cherries
2 cups raisins, seedless
1 cup milk


Preheat the oven to 300℉ (150℃). and grease and flour a 10-inch tube pan; set aside.

In a large bowl, beat the butter and brown sugar with an electric mixer on medium, until well blended.

Add the eggs, one at a time, beating well after each addition.

Beat in the cheddar cheese.

Sift the flour, baking soda, salt, cinnamon and cloves into a medium bowl.

In another medium bowl, combine the dates, pecans, cherries and raisins.

Add 2 Tbls of the flour mixture, tossing lightly to coat the fruit and nuts.

Alternately beat the remaining flour mixture and milk into the butter mixture until well blended.

Stir in the floured fruit mixture by hand until distributed throughout the batter.

Turn into the prepared pan. Bake for 2 to 2½ hours in the preheated oven until the cakes shrinks from the side of the pan and the top springs back when lightly pressed.

Cool for 15 minutes in the pan on a wire rack then remove from the pan.

Cool completely on the wire rack.

When cool, store in a container with a tight lid for up to 6 weeks.

To serve, cut into thin slices.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 537g (18.9 oz)
Amount per Serving
Calories 180745% of calories from fat
 % Daily Value *
Total Fat 91g 140%
Saturated Fat 34g 169%
Trans Fat 0g
Cholesterol 338mg 113%
Sodium 1187mg 49%
Total Carbohydrate 77g 77%
Dietary Fiber 19g 76%
Sugars g
Protein 73g
Vitamin A 35% Vitamin C 5%
Calcium 46% Iron 57%
* based on a 2,000 calorie diet How is this calculated?


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