Date Fruit Cake
A moist, rich date fruit cake with candied fruit and walnuts, perfect for holiday gatherings or teatime indulgence, offering warm, sweet, and nutty flavors.
Ingredients
Instructions
- Cut up the dates and add the boiling water and baking soda; let stand.
- Beat the sugar, eggs, and oil or shortening until well combined.
- Add the date mixture, candied fruit, and walnuts to the batter.
- Stir in the flour, salt, and vanilla.
- Pour the batter into a greased pan and bake in a slow oven for 1 1/2 hours.
Tips & Substitutions
For a moister cake, consider soaking the dates longer in boiling water. If you don't have candied fruit, dried fruit like raisins or cranberries can work as a substitute. For a nut-free version, you can omit the walnuts or use sunflower seeds instead. Ensure your ingredients are at room temperature for better mixing.
Serving Suggestions
This Date Fruit Cake is delicious on its own or served with a dollop of whipped cream. It pairs beautifully with a cup of tea or coffee. Consider serving it alongside a fresh fruit salad or a slice of Lemon Apple Bran Salad for a delightful contrast. It's also a great addition to holiday dessert spreads.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to four days. For longer storage, you can refrigerate the cake for up to a week or freeze it for up to three months. To reheat, simply slice and warm in the oven or microwave until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Date Fruit Cake contains roughly 2003 calories, with 18g protein, 212g carbohydrates, and 128g fat. It is an excellent source of dietary fiber (69% of the Daily Value), vitamin C (49% of the Daily Value), and protein (37% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1785mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh dates instead of dried dates for this recipe?
Fresh dates have a higher moisture content compared to dried dates, which might affect the texture of the cake. If using fresh dates, reduce the boiling water slightly and adjust the baking time. Dried dates are recommended for the best results.
What can I substitute for eggs in this recipe?
You can use flaxseed meal or applesauce as an egg substitute. For each egg, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit until it thickens, or use 1/4 cup of unsweetened applesauce as a replacement for each egg.
Can I make this cake in advance?
Yes, this Date Fruit Cake can be made in advance. It actually tastes better after a day as the flavors meld together. Just make sure to store it properly in an airtight container. If you plan to freeze it, wrap it tightly in plastic wrap and then in foil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).