Date Fruitcake
Rich, moist, and brimming with festive flavors, this Date Fruitcake is the perfect centerpiece for your holiday table or a comforting treat year-round. Packed with naturally sweet pitted dates, a medley of dried fruits, and crunchy chopped walnuts, this hearty cake boasts a delightful balance of texture and flavor. A touch of warm cinnamon and nutmeg infuses every bite with cozy, spiced undertones, while a splash of vanilla rounds out the sweetness. Soaking the dates in boiling water ensures impeccable softness, making this loaf irresistibly tender. Ideal for slicing and sharing, this easy-to-make fruitcake is a crowd-pleaser! Whether paired with coffee or served as a dessert, it’s an indulgence you’ll want to bake again and again.
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Recipe Information
Ingredients
- 300 grams Pitted dates
- 240 ml Boiling water
- 115 grams Unsalted butter
- 150 grams Brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 210 grams All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 100 grams Chopped walnuts
- 150 grams Mixed dried fruits (e.g., raisins, apricots, cranberries)
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9x5 inch loaf pan with parchment paper.
Place the pitted dates in a medium-sized bowl. Pour the boiling water over them and let them sit for 10 minutes to soften.
In a large mixing bowl, cream together the unsalted butter and brown sugar using a hand mixer or stand mixer until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt.
Drain the softened dates, reserving about 2 tablespoons of the soaking liquid. Mash the dates into a coarse paste using a fork.
Gradually add the dry ingredients to the wet ingredients, alternating with the mashed dates and soaking liquid. Mix until just combined.
Fold in the chopped walnuts and mixed dried fruits gently with a spatula.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the fruitcake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 205 mg | 9% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 39.7 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 367 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
