Date-Nut Cake: Simply Delicious

I guess you could technically call this a fruit cake. But my family doesn’t. This yummy recipe differs from what most people think of when you mention “fruitcake.”  There aren’t any candied fruits, maraschino cherries or spices and it’s definitely not soaked in spirits!

The recipe was given to me by my aunt. It came from a teacher at Pioneer Valley Regional School in Northfield, Massachusetts decades ago. The teacher brought it to the school’s annual Christmas Potluck and when my uncle tasted it, he thought it was the most delicious Christmas cake he had ever tasted!  He asked for the recipe and my aunt has been making it every Christmas for over 40 years! Even though some fruit cakes get a bad rap and are not often very popular, this particular one will be a  hit during the holidays


4 eggs
1 cup sugar
1 cup flour (divided)
3 teaspoons baking powder
2 cups pecan halves and 2 cups walnuts (broken by hand)
1 lb. chopped dates
2 teaspoons vanilla
Pinch of salt


Mix eggs, sugar, and half of flour with baking powder.  Add remaining 1/2 cup flour with dates and nuts.  Add salt and vanilla.  Bake in greased and floured angel cake or bundt pan at 300 degrees for 1 hour and 15 minutes. May also be baked in 2 small loaf pans, or in 5 mini foil pans. Fill the pans full (does not rise). Dust cooled cake with powdered sugar.

If desired, top with Cream-Cheese Frosting:

1 ½ packages (12 oz.) Cream Cheese
1 ½ sticks butter, softened
3 cups confectioner’s sugar
2 teaspoons vanilla

Mix together on low speed and frost cake, once it has cooled.

This recipe is a special treat, especially over the holidays, and has been enjoyed by our family for over 40 years. Like nuts, dates have many healthful benefits and are packed with vitamins, minerals and other essential nutrients, as well as, being rich in dietary fiber and iron.

Judi Bauer