Danish Fruit Cake Recipe

Name: Danish Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. sifted flour; 1 1/2 tsp. baking soda; 1 tsp. salt; 16 oz. pitted dates, chopped; 4 oz. glazed cherries, chopped; 1 c. coarsely chopped walnuts; 1 c. coarsely chopped pecans; 1 c. shortening; 1 1/3 c. sugar; 3 eggs; 1 c. buttermilk; 1 Tbsp. orange juice; 1 tsp. vanilla

Servings: persons

3 c. sifted flour
1 1/2 tsp. baking soda
1 tsp. salt
16 oz. pitted dates, chopped
4 oz. glazed cherries, chopped
1 c. coarsely chopped walnuts
1 c. coarsely chopped pecans
1 c. shortening
1 1/3 c. sugar
3 eggs
1 c. buttermilk
1 Tbsp. orange juice
1 tsp. vanilla

1
Sift the first 3 ingredients together; put 1/3 into bowl.
2
Add the dates, cherries, walnuts and pecans to the 1/3 mixture; mix well and set aside.
3
Beat the shortening and sugar until light and fluffy.
4
Add the eggs, one at a time.
5
Add remaining 2/3 dry ingredients with buttermilk, orange juice and vanilla (which have been blended well).
6
Add to fruit and nut mixture; blend well. Turn into a 9-inch greased tube pan, lined with foil and greased again.
7
Bake at 350u00b0 for 1 hour and 20 minutes.

2315

kcal

Calories

140

Fat

236

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 c. sifted flour, 1 1/2 tsp. baking soda, 1 tsp. salt, 16 oz. pitted dates, chopped, and more.

Yes, Danish Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Danish Fruit Cake

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