Holiday Cheddar Date Cake

  • Prep Time: 45 mins
  • Total Time: 2 hrs 45 mins
  • Servings: 20
  • About This Recipe

    “As you can see from the picture, this makes a rich dark fruitcake. It came out well, but was a little dry. I think it would be much improved by being aged in liquor soaked cloth. Adopted from Recipezaar.”

    Ingredients

  • 3/4 cupbutter, room temperature
  • 1 1/2 cupslight brown sugar, packed
  • 4eggs
  • 1cupcheddar cheese, shredded
  • 3 1/2 cupsunbleached flour
  • 1/2 teaspoonbaking soda
  • 1teaspoonsalt
  • 1teaspooncinnamon, ground
  • 1/4 teaspoonclove, ground
  • 16ouncesdates, pitted, finely chopped
  • 2cupspecans, chopped
  • 4ouncescandied cherries, halved, 1jar
  • 2cupsraisins, golden
  • 1cupmilk
  • Decoration

  • 4candied pineapple slices(optional)
  • 12almonds, whole blanched(optional)
  • Directions

  • Preheat the oven to 300 degrees F. and grease and flour a 10-inch tube pan; set aside.
  • In a large bowl, beat the butter and brown sugar with an electric mixer on medium, until well blended.
  • Add the eggs, one at a time, beating well after each addition.
  • Beat in the cheddar cheese.
  • Sift the flour, baking soda, salt, cinnamon and cloves into a medium bowl.
  • In another medium bowl, combine the dates, pecans, cherries and raisins.
  • Add 2 Tbls of the flour mixture, tossing lightly to coat the fruit and nuts.
  • Alternately beat the remaining flour mixture and milk into the butter mixture until well blended.
  • Stir in the floured fruit mixture by hand until distributed throughout the batter.
  • Turn into the prepared pan.
  • Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the side of the pan and the top springs back when lightly pressed.
  • Cool for 15 minutes in the pan on a wire rack then remove from the pan.
  • Cool completely on the wire rack.
  • When cool, store in a container with a tight lid for up to 6 weeks.
  • To serve, cut into thin slices.
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