Date Fruitcake Recipes

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DATE-NUT FRUITCAKE



Date-Nut Fruitcake image

Unlike traditional fruitcake, with its dark color and dense texture, this fruitcake is light-colored and light-textured, flavored with orange, coconut, date, raisins and nuts. It was baked in a fluted cake pan to give it a different shape.-Linda Ault, Newberry, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 15

1 cup butter, softened
2 cups sugar
4 large eggs
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup buttermilk
1 cup sweetened shredded coconut
1 cup golden raisins
1 cup chopped dates
1 cup chopped pecans
2 tablespoons grated orange zest
GLAZE:
1/3 cup sugar
3 tablespoons orange juice
1 tablespoon grated orange zest

Steps:

  • In a large bowl, cream butter and sugar. Add eggs; mix well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in the coconut, raisins, dates, pecans and orange zest. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 300° for 85-95 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Place a piece of waxed paper under rack. , In a small saucepan, bring the sugar and orange juice to a boil; boil for 1 minute. Stir in orange zest. Poke holes in cake with a long wooden skewer; gradually spoon glaze over fruitcake. Cool completely.

Nutrition Facts : Calories 475 calories, Fat 20g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 236mg sodium, Carbohydrate 70g carbohydrate (45g sugars, Fiber 3g fiber), Protein 6g protein.

DATE CAKE



Date Cake image

Simple coffee cake with a wonderful flavor and unique broiled topping.

Provided by LAUREL1

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 14

1 ½ cups water
1 ½ cups raisins
¾ cup dates, pitted and chopped
1 teaspoon baking soda
½ cup butter
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon salt
4 tablespoons butter
½ cup brown sugar
2 tablespoons heavy cream
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a saucepan, combine water and raisins. Bring to a boil and cook for 5 minutes. Remove from heat and stir in chopped dates and baking soda. Set aside.
  • In a large bowl, cream together 1/2 cup butter and 3/4 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour, salt and date mixture. Pour batter into prepared pan.
  • Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven, and set oven to Broil.
  • Make Topping: In a saucepan, melt 4 tablespoons of butter. Stir in brown sugar, cream and chopped nuts. Spread mixture over warm cake and place under broiler until lightly browned, about 3 minutes. Watch carefully - it burns easily under the broiler. Cool before serving.

Nutrition Facts : Calories 366.3 calories, Carbohydrate 53 g, Cholesterol 64.9 mg, Fat 16.7 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 8.5 g, Sodium 252.5 mg, Sugar 27.5 g

PECAN DATE FRUITCAKE



Pecan Date Fruitcake image

My husband grew up in Louisiana and has fond memories of his mother's fruitcake. I make this for him every year to remind him of special times. Pretty slices are an attractive addition.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 3 loaves.

Number Of Ingredients 9

2 pounds pitted dates, quartered
1 pound pecan halves (4 cups)
1 pound candied cherries, halved (2-1/4 cups)
1 cup all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
2 teaspoons vanilla extract

Steps:

  • Grease and line three 8x4-in. loaf pans with waxed paper; set aside. In a large bowl, combine dates, nuts and cherries. Combine the flour, sugar, baking powder and salt; stir into fruit mixture until well coated. In a bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans., Bake at 300° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Remove waxed paper. Cool completely before slicing. Wrap and store in a cool, dry place.

Nutrition Facts :

DATE FRUITCAKE



Date Fruitcake image

Make and share this Date Fruitcake recipe from Food.com.

Provided by GrandmaIsCooking

Categories     Dessert

Time 1h15m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 9

4 cups dates, stoned but not cut up
1 lb walnut pieces, not cut up
1 lb candied cherry, not cut up
1 cup flour
1/2 teaspoon salt
3 teaspoons baking powder
1 cup sugar
4 eggs, separated
1 teaspoon vanilla extract

Steps:

  • 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 degrees, or until toothpick inserted near center comes out clean. Oven temperatures vary. Do not overbake if you have a hot oven.

THE BEST FRUITCAKE



The Best Fruitcake image

Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.

Provided by Food Network Kitchen

Categories     dessert

Time 14h30m

Yield 2 loaves

Number Of Ingredients 25

1 1/2 cups golden raisins
1/2 cup dried currants
1 cup dried apricots, halved
1 cup dried figs, halved
1/2 cup pitted prunes
1/2 cup whole pitted Medjool dates, halved
2 cups walnut halves
1 cup pecan halves
Finely grated zest of 2 small oranges
Finely grated zest of 2 small lemons
2 tablespoons chopped candied ginger
3/4 teaspoon pumpkin pie spice
Pinch ground cloves
1 cup brandy, plus 2 tablespoons for brushing
1/4 cup orange liqueur
1/2 cup unsulfured molasses
Nonstick cooking spray
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
1 1/2 cups lightly packed dark brown sugar
4 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract

Steps:

  • Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
  • Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
  • Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
  • Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
  • Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
  • To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.

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