Snow on the Mountain

Snow on the Mountain

3
Kim Compagner 0

"Fruit-filled cake topped with whipped cream. It's really delicious. My Mom, Corina Compagner, has been making this recipe for Christmas for over 30 years."

Ingredients 2 h 10 m {{adjustedServings}} servings 659 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 659 kcal
  • 33%
  • Fat:
  • 34.6 g
  • 53%
  • Carbs:
  • 84.5g
  • 27%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 187 mg
  • 62%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch pan.
  2. In a medium bowl, beat together the eggs and 1 cup of sugar. Combine the flour, baking powder and salt, stir into the egg mixture. Then, stir in the dates, walnuts and vanilla. Pour into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven. Cool on the pan on a wire rack. When the cake is cooled, break into bite sized pieces. Stir the cake pieces together with the oranges, bananas and remaining sugar. Press into a medium sized bowl and chill for several hours.
  4. Invert cake onto a serving plate. Whip the heavy cream with the confectioners' sugar and vanilla until stiff. Spread over the entire cake.
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Footnotes

  • Cook's Note:
  • My mom got this recipe from an old high school friend, Myrna. I hadn't been able to find it anywhere else. It's really delicious, and I like to think of it as pretty healthy, with all the fruit it contains. My mom says to cut the oranges into about 5 pieces per slice, and don't chop the bananas too small--make them chunky. Enjoy!
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Reviews 3

  1. 4 Ratings

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Rainboots
1/21/2010

Fun to make, good to eat, great to share with friends. Used the recipe as is, and turned out great! Could probably cut back a little on the sugar in the cake batter, though.

ANDY17
12/23/2004

Good

eastcoasthiker
12/17/2014

I really enjoyed this! It had loads of flavor! I loved the crunch of the nuts, the richness of the dates, and the freshness of the oranges. It was a bit like a trifle, but more satisfying and substantial, if that makes any sense. I have made this twice now, and both times the cake took a lot longer to bake than noted here. I am not sure if it is because I used a convection oven, but both times it took almost an hour before my cake tester came out clean. I did add 1 tbsp of dark rum to the whip cream as I was beating it. Added a hint of heat. Yum!