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Date-Nut Fruitcake Recipe

Date-Nut Fruitcake Recipe

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 YIELD:16 servings


  • 1 cup butter or margarine, 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


  • 1. In a large mixing bowl, cream butter and sugar. Add eggs; mix well. Combine flour and baking soda. Add to creamed mixture alternately with buttermilk; mix well. stir in the coconut, raisins, dates, pecans and orange peel. 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.
  • 2. Cool for 10 minutes before removing from pan to a wire rack. Place a piece of waxed paper under rack. 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.

Nutritional Facts

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

Reviews for Date-Nut Fruitcake

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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"

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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