Date Fruit Cake
Submitted by CJCAT
Dense, jewel-toned fruit cake packed with whole dates, walnuts, and candied cherries held together by just enough batter. A showstopper for holiday giving.
YIELD
1 cakePREP
15 minCOOK
1 hrsREADY
1 hrsThis fruit cake is all about the fruit and nuts. Four cups of dates, a full pound of walnuts, and a pound of candied cherries do the heavy lifting here.
Just one cup of flour binds it all together, so every slice reveals a mosaic of sticky dates, ruby-red cherries, and golden walnut halves.
Separated eggs give the batter its structure: thick yolks for richness, stiff whites folded in for a lighter texture than you’d expect from such a loaded cake.
Baked in two loaf pans, this recipe is tailor-made for wrapping up and giving away during the holidays.
Chef Tips
- Keep dates, walnuts, and cherries whole for the most striking cross-section when sliced
- Line pans with wax paper and grease it well; fruit cakes love to stick
- Wrap cooled loaves tightly in plastic and foil; they actually improve in flavor after a day or two
Ingredients
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℃).
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