Matrimonial Fruit Cake
A rich, fruity cake with moist dates and hearty oatmeal, perfect for holiday gatherings and keeps well. Deliciously sweet with a wholesome texture.
Ingredients
Instructions
- Cut up dates and boil with water and brown sugar.
- Let the date mixture cool.
- Mix flour with soda.
- Add brown sugar, oatmeal, and butter to the flour mixture.
- Cream all together and pack half of the mixture on the bottom of a greased 10 x 7-inch pan.
- Spoon the cooled date mixture over the crumb layer.
- Cover with the remaining crumb mixture and sprinkle with a small amount of oatmeal.
- Bake slowly at 300°F for 30 minutes or until set.
Tips & Substitutions
For a richer flavor, consider substituting half of the brown sugar with maple syrup or honey. If you prefer a nutty texture, add chopped walnuts or pecans to the crumb mixture. Make sure to chop the dates finely for even distribution throughout the cake. To enhance the taste, add a pinch of cinnamon or nutmeg to the flour mixture. Keep an eye on the baking time as ovens vary.
Serving Suggestions
This cake is delightful on its own but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a cup of tea or coffee for a cozy afternoon treat. It also makes for a great dessert after a hearty meal like Chicken Chinese Noodle Casserole. Consider drizzling it with a simple icing for added sweetness.
Storage & Reheating
Store leftover Matrimonial Fruit Cake in an airtight container at room temperature for up to a week. For longer storage, refrigerate it for up to two weeks. Reheat individual slices in the microwave for 15-20 seconds or enjoy it cold. If it's too firm after refrigeration, let it sit at room temperature for a few minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Matrimonial Fruit Cake contains roughly 757 calories, with 9g protein, 110g carbohydrates, and 35g fat. It is an excellent source of iron (70% of the Daily Value), vitamin A (40% of the Daily Value), and dietary fiber (32% of the Daily Value), and a good source of calcium and protein. It also contributes 9g of dietary fiber toward your daily target.
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 dried fruits in this recipe?
Yes, you can substitute dates with other dried fruits such as apricots or figs. However, keep in mind that different fruits may alter the sweetness and moisture of the cake, so adjust the brown sugar accordingly if you choose a less sweet fruit.
Is it possible to make this cake gluten-free?
Certainly! To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients are gluten-free, and you may need to adjust the baking time slightly depending on the flour used.
How can I make the cake more moist?
To enhance moisture, add an extra tablespoon of butter or a splash of milk to the crumb mixture. You can also incorporate a mashed ripe banana or applesauce into the batter, which will contribute to both moisture and flavor.
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).