Date Nut Fruit Cake
A rich, fruity fruit cake packed with dates, nuts, cherries, raisins, and candied pineapple, offering a delightful mix of sweetness and texture. Perfect for celebrations or holiday gatherings, this moist cake boasts bold flavors and a dense crumb that appeals to fruitcake lovers and those seeking a festive treat.
Ingredients
Instructions
- Chop dates and pour 1 1/4 cups of hot water over them; set aside to soak.
- In a large bowl, cream shortening, sugar, and eggs.
- Add soaked dates and their warm water to the mixture. Stir in vanilla, cinnamon, salt, and soda.
- Add flour and chopped pecans; then fold in chopped cherries with juice, raisins, and chopped candied pineapple.
- Mix well until all ingredients are evenly combined.
- Prepare a 12-cup tube pan by flouring the sides and placing a waxed paper ring in the bottom.
- Pour the batter into the prepared pan.
- Bake at 325°F (160°C) for 2 hours without preheating the oven.
- Upon removal, wrap the cake immediately in foil to cool and preserve moisture.
Tips & Substitutions
To enhance the flavor of your Date Nut Fruit Cake, consider toasting the pecans before adding them to the batter. If you don't have shortening, unsalted butter or coconut oil can be substituted for a richer taste. For added moisture, you can include a splash of orange juice or zest, which also pairs beautifully with the sweetness of the dates and pineapple.
Serving Suggestions
This Date Nut Fruit Cake is delightful on its own but can be served with whipped cream or a scoop of vanilla ice cream for an indulgent dessert. Pair it with a cup of tea or coffee for a cozy afternoon treat. It also makes a wonderful addition to holiday gatherings, complementing other sweet treats like Granny'S Popovers.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to a week. For longer storage, wrap the cake tightly in plastic wrap and then in foil before placing it in the freezer, where it can last up to three months. To reheat, slice and warm individual pieces in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Date Nut Fruit Cake contains roughly 650 calories, with 9g protein, 111g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (25% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 701mg per serving (30% 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 other nuts instead of pecans?
Yes, you can substitute walnuts or almonds for the pecans in this recipe. Just be aware that different nuts will slightly alter the flavor and texture of the cake, but they can still provide a deliciously nutty element.
What can I substitute for eggs in this recipe?
For a vegan alternative, you can use flaxseed meal or applesauce as an egg substitute. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water to replace one egg, or use 1/4 cup of applesauce. Both options will help bind the ingredients together while maintaining moisture.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few crumbs attached. If the toothpick has wet batter on it, bake for an additional 10-15 minutes and check again. It's important not to open the oven door too often to maintain an even temperature.
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).