Parish Cake
A rich, nutty fruit cake with chocolate, cherries, dates, and walnuts, perfect for festive occasions or as a hearty dessert for those who enjoy complex flavors.
Ingredients
Instructions
- Grease and flour a 9 x 5 x 3-inch loaf pan; line the bottom with waxed paper.
- Combine eggs and sugar; beat until light and lemon colored.
- Sift the dry ingredients together.
- Chop the chocolate into pieces the size of lima beans.
- Add the chopped chocolate, dates, walnuts, and candied cherries to the dry ingredients, then fold in the egg mixture.
- Pour the batter into the prepared pan.
- Bake at 325°F for about 1 1/2 hours.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of semi-sweet. You can substitute the walnuts with pecans or almonds if preferred. If you want to enhance the moistness, add a tablespoon of yogurt or sour cream to the egg mixture. Be sure not to overmix once the dry and wet ingredients combine to keep the cake tender.
Serving Suggestions
Serve slices of Parish Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a festive touch, garnish with additional candied cherries or a dusting of powdered sugar. This cake also makes a wonderful treat alongside crisp nut cookies.
Storage & Reheating
Store any leftover Parish Cake in an airtight container at room temperature for up to four days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in a toaster oven or microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Parish Cake contains roughly 949 calories, with 18g protein, 131g carbohydrates, and 45g fat. It is an excellent source of dietary fiber (37% of the Daily Value), protein (36% of the Daily Value), and iron (27% of the Daily Value). Note that it is relatively high in sodium, at 2009mg per serving (87% 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 different nuts in this recipe?
Yes, you can substitute walnuts with other nuts like pecans or hazelnuts. Just chop them coarsely, similar to the walnuts, to maintain the texture of the cake.
What can I use if I don't have candied cherries?
If you don't have candied cherries, you can substitute with dried cranberries or raisins for a similar sweetness and texture. Just be sure to chop them if they are large.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, bake for a few more minutes.
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).