Date And Nut Cake With Cherries Recipes

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DATE NUT LOAF CAKE



Date Nut Loaf Cake image

An easy and quick date nut loaf served with a warm brown sugar sauce.

Provided by Rae

Categories     Desserts     Cakes

Time 1h30m

Yield 12

Number Of Ingredients 12

1 cup dates, pitted and chopped
1 cup water
½ cup butter
1 cup white sugar
1 teaspoon baking soda
1 ½ cups all-purpose flour
1 egg, beaten
1 teaspoon vanilla extract
1 cup chopped walnuts
¼ cup butter
⅓ cup heavy cream
½ cup brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a saucepan over medium heat, bring dates and water to a boil. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat and stir in baking soda. Let cool for 10 minutes.
  • Place date mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in chopped walnuts. Pour batter into prepared pan.
  • Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve slices with Warm Sauce.
  • To make Warm Sauce: In a saucepan over medium heat, combine 1/4 cup butter with cream and brown sugar. Heat, stirring constantly, until mixture boils and sugar is dissolved.

Nutrition Facts : Calories 386 calories, Carbohydrate 48.4 g, Cholesterol 55.1 mg, Fat 20.9 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 9.6 g, Sodium 198.3 mg, Sugar 33.7 g

MARASCHINO CHERRY NUT CAKE



Maraschino Cherry Nut Cake image

A very good and moist cake with a lovely pink color perfect for birthdays, showers, or anniversaries.

Provided by Judy Wattenbarger

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 2h30m

Yield 12

Number Of Ingredients 15

1 (10 ounce) jar maraschino cherries
2 ¼ cups sifted cake flour
2 ½ teaspoons baking powder
½ teaspoon salt, divided
½ cup shortening
1 ⅓ cups white sugar
3 egg whites, room temperature
⅔ cup milk, room temperature
½ cup chopped pecans
¾ cup butter, room temperature
6 cups sifted confectioners' sugar, divided
⅓ cup milk
6 drops red food coloring
1 ½ teaspoons vanilla extract
12 maraschino cherries, with stems

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9x13-inch cake pan.
  • Reserve 1/4 cup maraschino cherry juice. Coarsely chop the cherries to make 1/2 cup. Set aside.
  • Sift cake flour, baking powder, and 1/4 teaspoon of the salt and set aside.
  • Beat shortening in a large bowl with an electric mixer on medium high speed for 30 seconds. Add the 1 1/3 cups white sugar and beat until well combined. Add the egg whites, one at a time, beating well after each.
  • Combine 2/3 cup milk and reserved 1/4 cup cherry juice. Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined. Stir in the chopped cherries and nuts. Pour batter into prepared pans.
  • In preheated oven until cake springs back when lightly touched with a finger or a tester comes out clean, 20 to 25 minutes for round cakes (or 30 to 35 minutes for a 9x13 inch pan). Cool cakes in pans on a wire rack for 10 minutes, then invert onto wire rack to cool completely.
  • To make frosting: beat 3/4 cups butter in a large bowl till fluffy. Gradually add 3 cups sifted confectioners' sugar; beat well. Slowly beat in 1/3 cup milk, 1 1/2 teaspoons vanilla, and remaining 1/4 teaspoon salt. Gradually beat in the remaining 3 cups sifted confectioners' sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired, tint the frosting pink by adding 6 drops of red food coloring.
  • Once cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.

Nutrition Facts : Calories 676.3 calories, Carbohydrate 113.7 g, Cholesterol 32.1 mg, Fat 24.1 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 10 g, Sodium 303.9 mg, Sugar 82.3 g

CHERRY NUT CAKE



Cherry Nut Cake image

My grandmother made up this recipe for her children. Using Ozark-grown cherries and walnuts, she invented one they all liked. Granny always used cream from the dairy farm near her home, but the half-and half works well and is easier to find. -Diana Jennings, Lebanon, Missouri

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 16

6 large egg whites
1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups sugar
1 cup half-and-half cream
1/4 cup maraschino cherry juice
3 cups cake flour
2-1/2 teaspoons baking powder
1 teaspoon salt
40 maraschino cherries, chopped
1/2 cup chopped walnuts
TOPPING:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Maraschino cherries with stems, drained and patted dry

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter, shortening and sugar until light and fluffy. In a small bowl, mix cream and cherry juice. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream mixture, beating well after each addition. Fold in cherries and walnuts. With clean beaters, beat egg whites on medium speed until stiff glossy peaks form. Fold into batter., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Place 1 cake layer on a serving plate; spread top with half the whipped cream. Top with remaining cake layer; spread with remaining whipped cream. Decorate with cherries.

Nutrition Facts :

DATE NUT CAKE- PROJECT VINTAGE RECIPES



Date Nut Cake- Project Vintage Recipes image

This incredibly moist vintage Date Nut Cake recipe is just like grandma used to make, made with unbleached flour, butter, spices, dates and nuts.

Provided by Amee

Categories     Bread     Dessert     Snack

Time 1h

Number Of Ingredients 12

1 lb dates ( chopped fine and pits removed)
2 tbsp baking soda
2 cups boiling water
1/2 cup unsalted butter (1 stick, softened)
1 cup brown sugar
1/2 cup white sugar
2 eggs (well-beaten )
1 1/2 cups spelt flour
1 1/2 cups unbleached bread flour (King Arthur's brand)
1 tsp cinnamon
2 tsp vanilla extract
1 cup pecans (chopped (walnuts would be great too))

Steps:

  • Place chopped dates in a large bowl and sprinkle with baking soda.
  • Pour boiling water over the dates and let sit until cool.
  • In the bowl of an electric mixer, cream butter and both sugars and then add the beaten eggs.
  • Mix until creamy.
  • Sift the flours with the teaspoon of cinnamon and then slowly add to the butter mixture until all is incorporated.
  • Add vanilla, dates (with water) and chopped nuts and stir until blended.
  • Pour into two 9 inch greased and floured cake pans and bake at 350 degrees for 35-45 minutes or until a toothpick inserted into the center comes out clean.
  • Cool on wire racks.
  • Sprinkle with powdered sugar before serving.
  • This can also be served topped with fresh whipped cream.

Nutrition Facts : Carbohydrate 59 g, Protein 5 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 36 mg, Sodium 424 mg, Fiber 5 g, Sugar 38 g, Calories 347 kcal, ServingSize 1 serving

DATE NUT CAKE



Date Nut Cake image

I love nuts and dates and cherries, this is my kind of cake, just enough sugar and flour to call it a cake.

Provided by Melaine

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9

4 cups nuts
1 lb dates, chopped
1 cup candied cherry
1 cup flour
1 cup sugar
1 teaspoon salt
3 teaspoons baking powder
4 eggs, beaten
1 teaspoon vanilla

Steps:

  • Mix nuts, dates and cherries in a large bowl.
  • Combine flour, sugar, salt, and baking powder.
  • Sprinkle flour mixture over fruit; mix well.
  • Add beaten eggs and vanilla.
  • Mix throughly.
  • Bake in tube pan at 275 degrees fahrenheit for 1 hour and 15 minutes.

CHERRY DATE FRUITCAKE



Cherry Date Fruitcake image

It's a Christmas tradition for me to serve this fruitcake at parties and to give it to friends and family. Jam-packed with nuts and cherries, it puts a new spin on a holiday mainstay.

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 2 fruitcakes.

Number Of Ingredients 11

1-1/2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
5-1/2 cups pecan halves
2 jars (16 ounces each) maraschino cherries, drained and halved
1 pound diced candied pineapple
2 packages (8 ounces each) chopped pitted dates
6 eggs
1/2 cup apple juice
1/4 cup light corn syrup

Steps:

  • In a large bowl, combine the first four ingredients. Add the pecans, cherries, pineapple and dates; toss to coat. Beat eggs and apple juice; add to fruit mixture and mix well. Grease two foil-lined 9x5-in. loaf pans. Press half of the mixture into each pan. , Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans; carefully remove foil. Brush loaves with corn syrup. Cool completely.

Nutrition Facts : Calories 292 calories, Fat 14g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 109mg sodium, Carbohydrate 42g carbohydrate (33g sugars, Fiber 3g fiber), Protein 4g protein.

DATE AND NUT CAKE WITH CHERRIES



Date and Nut Cake With Cherries image

My mom used to make a cake that contained dates, nuts and maraschino cherries. I don't have her exact recipe so I recreated it by substituting a similar recipe for a delicious date and nut cake and added maraschino cherries. (The basic cake recipe is adapted from Maida Heatter.) Note re maraschino cherries: Most of the brands available in the U.S. are an imitation of an Italian product and contain lots of preservatives. Trader Joe's sells a version of maraschino cherries without all the chemicals.

Provided by coconutty

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

8 ounces pitted dates, quartered
1/2 cup butter
1 teaspoon baking soda
1 cup boiling water
1 egg
1 teaspoon vanilla extract
1/2 cup sugar
1 1/2 cups flour
1 teaspoon baking powder
1 cup walnuts, coarsely chopped
1/3 cup maraschino cherry, drained and quartered

Steps:

  • Preheat oven to 400 degrees F.
  • Butter a 9" square cake pan.
  • Put dates, butter and baking soda in a bowl. Carefully pour boiling water over the dates; let cool.
  • Meanwhile, mix flour and baking powder. In a separate bowl, mix egg and vanilla.
  • When the date mixture is cool, stir in egg mixture and then stir in flour mixture.
  • Stir in nuts and cherries.
  • Pour batter into the prepared pan; bake for about 25-30 minutes.

Nutrition Facts : Calories 281.3, Fat 14.7, SaturatedFat 5.6, Cholesterol 38, Sodium 196.8, Carbohydrate 36, Fiber 2.6, Sugar 20.7, Protein 4.2

GRAMMY'S OLD-FASHIONED PECAN DATE CAKE



Grammy's Old-Fashioned Pecan Date Cake image

Number Of Ingredients 14

1 1/2 cup sugar
2 eggs
2 tsp cinnamon
1 1/2 cup flour
1/2 cup butter, softened (or baking oil)
1 tsp baking soda
12 oz package pitted dates, quartered.
1 1/2 cups chopped pecans
1 cup buttermilk
1 1/2 cup sugar
1 tsp butter
1 1/2 cups chopped pecans
1 cup heavy cream
12 oz package pitted dates

Steps:

  • Preheat oven to 375 degrees. In a large bowl mix together the eggs, sugar, buttermilk and butter until combined. In a medium bowl, mix the dry ingredients together except for the dates. Once that is combined add the quartered dates (just cut each date into 4 pieces). Smash the dates around in the flower mixture until they are coated with flour and broken apart a little. Now, add the dry ingredients into the wet ingredients. Stir until just combined. Divide mixture into two GREASED (spray well with cooking spray) 9 inch round baking pans. Bake 25-30 minutes until mixture is cooked through and golden brown. Allow it to cool in the pan. Run a knife or spatula around edges and underneath to make sure it doesn't stick (this is a sticky cake). Put each one on a plate and let it sit in the refrigerator a few hours. Meanwhile, add all the ingredients for the icing into a large saucepan. Don't worry about chopping the dates, they melt. Heat on medium low until icing thickens up a bit and dates are almost all broken down. Mixture will be sticky and pretty thick. Do this about 20 minutes. Remove from heat. Let this sit in pan to cool. It will continue to thicken while it sits. Add icing to the middle of cake for the layers to stick. Ice the top and sides, then place in the fridge to firm up completely, Serve cold or at room temperature for cutting. Enjoy!

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