“This cake is more of a confection than a cake. It makes a beautiful, festive presentation. This recipe came to our family from a dear lady, Mrs. Barrows, in Corpus Christi in 1948. She shared this family recipe with my mother. Remember to leave all the fruits and nuts whole. Slice the cake thin. The slices are beautiful because you slice into the whole fruit and nuts.” - by Juanita
Ingredients
Adjust Servings
Original recipe yields 3 - 8x4 inch loaf pans
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans and line them with parchment or waxed paper.
- Beat eggs, salt and vanilla together until very light and lemon colored. Stir in sugar, 1 cup flour and baking powder.
- Place cherries, nuts, and dates into a large bowl. Dust with the remaining 1/2 cup flour. Then stir in sugar mixture. There is very little batter which makes this a very stiff mixture. Mix with hands.
- Press batter into prepared loaf pans. Bake for 1 hour.
Nutrition
Amount Per Serving (30 total)
- Calories
- 527 cal
- 26%
- Fat
- 31.9 g
- 49%
- Carbs
- 59 g
- 19%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"This is the easiest and best fruit & nut cake I have tried.I changed the ingredients by substituting fruits & nuts my family likes.I just made sure to measure pound for pound...." See more"
LESBESQUET
"The recipe I've been searching for. I put in an equal weight of different fruits and nuts...I love candied pineapple and cherries. I thought there wouldn't be enough batter when I was mixing, but it t..." See moreurned out to be just right to hold the fruit together. Slice thin with a sharp, wet knife."
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