Date-Nut Fruitcake Recipe
Date-Nut Fruitcake Recipe photo by Taste of Home
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Date-Nut Fruitcake Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 1 hour 25 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour 25 min. + cooling
MAKES: 16 servings


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1 cup flaked coconut
  • 1 cup golden raisins
  • 1 cup chopped dates
  • 1 cup chopped pecans
  • 2 tablespoons grated orange peel
  • GLAZE:
  • 1/3 cup sugar
  • 3 tablespoons orange juice
  • 1 tablespoon grated orange peel

Nutritional Facts

1 slice: 475 calories, 20g fat (10g saturated fat), 84mg cholesterol, 236mg sodium, 70g carbohydrate (45g sugars, 3g fiber), 6g protein .


  1. 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 peel.
  2. Spoon into a greased and floured 10-in. fluted tube pan. Bake at 300° for 85-95 minutes or until a toothpick inserted near 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.
  3. In a small saucepan, bring the sugar and orange juice to a boil; boil for 1 minute. Stir in orange peel. Poke holes in cake with a long wooden skewer; gradually spoon glaze over fruitcake. Cool completely. Yield: 16 servings.
Originally published as Date-Nut Fruitcake in Taste of Home December/January 2004, p10

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delowenstein 216536
Reviewed Jan. 1, 2015

"I'd prepare this recipe 12/31/14, but in order to have my January 2015 recipes reviewed, I'm reviewing this now! Here are my adjustments to this recipe: I'd used 1/2 packed brown sugar and half white sugar, I'd used margarine to conserve on my butter supply, and I added 1 tsp. almond extract to the creamed mixture. I added 1 tsp. salt to the dry ingredients and 1/8 cup all-purpose flour to the raisins, coconut, 1 cup mixed candied fruit instead of dates. I used regular raisins! I used 2 Tbsp. ground Navel orange, rather than grated orange peel to give the cake more flavor. I did omit the pecans since there are people who have allergies to nuts. I DID bake the cake 80 minutes at 300o F. and the cake tested done. I'd used 1 Tbsp. ground Navel orange, the 3 Tbsp. orange juice and the 1/3 cup sugar for the glaze-actually, I'd prepared the glaze twice: I allowed the cake to cool 15 minutes in pan and poked holes in the cake while cooling it with a metal skewer. I spooned the glaze over the cake and then when I turned it out to cool, I glazed it again, poking holes in the top of cake again, spooning the 2nd round of glaze over the cake. I think this is a really great recipe to use! Thank you for sharing it with Taste of Home! delowenstein"

Utha 214062
Reviewed Dec. 5, 2014

"I'm not fan of fruitcake, but this is very good. I followed the recipe and it turned out great."

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