Best Date Nut Fruitcake Recipes
DATE-NUT FRUITCAKE
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
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.
KATE'S RAISIN, DATE, NUT STOLLEN (YEAST FREE GERMAN FRUITCAKE)
While living in Germany, I loved nibbling on Weihnachtsstollen purchased from the Christkindlmarkt around Christmastime. Spiced with cardamom, nutmeg, and the zests of fresh lemon and orange. Dried fruits such as raisins and Medjool dates sweeten the loaf instead of candied fruits.
Provided by Garden Gate Kate
Categories Quick Breads
Time 2h
Yield 1 stollen
Number Of Ingredients 17
Steps:
- Preheat oven to 350F degrees.
- Sift together all-purpose flour, baking powder, brown sugar, cardamom, nutmeg, and salt. Cut in butter with pastry blender until coarse crumbs form.
- In a separate bowl, mash cottage cheese, egg, lemon zest, orange zest, and vanilla together until cottage cheese curds are smooth (I do this with a potato masher). Add raisins, dates, and almonds and stir until combined. Add flour mixture and stir with hand just until dough is formed. Place dough on lightly floured surface. Knead lightly 10 times.
- Form into an 8 by 10 inch oval. Pat dough to an even thickness for even baking. Place stollen on a greased parchment paper-lined baking sheet.
- Bake at 350F degrees for 45 minutes to 1 hr 15 minutes or until inserted toothpick comes out clean. Cover with aluminum foil after 45 minutes of baking to prevent burning. Note: Stollen burns easily.
- Remove stollen from the oven but leave it on the baking sheet. Brush hot stollen with 2 tablespoons of melted butter. Immediately, dust the stollen thoroughly with confectioner's sugar. Place baking sheet with stollen on wire rack to cool. When cool, discard parchment paper. Wrap stollen in plastic wrap and aluminum foil and allow to set for 2 days at room temperature to combine flavors before cutting or consuming. (Setting for 2 days makes the loaf moister and tastier). Keeps for 1 week at room temperature or longer if refrigerated. Freezes well.
Nutrition Facts : Calories 3721.8, Fat 169, SaturatedFat 81.7, Cholesterol 526.8, Sodium 3584.1, Carbohydrate 487.3, Fiber 25.5, Sugar 207.5, Protein 82.1
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