Date Fruitcake Recipe
Dates are naturally sweet and make a great addition to a coffee cake. This batter uses semolina which contributes to a wonderfully soft and moist texture. I prefer to whip the egg whites separately for a light and airy cake but you can certainly go the traditional method as explained in the easy method below.

No matter which method you use the result is a delicious, soft and moist cake. This coffee cake is popular at any time of the year especially when dates are in season. I use mejhdool dates but any variety works perfectly with this cake.
Equipment /Tools
- Mixing bowl
- Wooden spoon
- Spatula
- Cutting Board
- Kitchen Knife
- 8-inch round baking pan
- Baking tray
- Oven
Ingredients
- 500 grams Dates finely chopped
- 300 grams Butter
- 300 grams Sugar fine
- 6 large Eggs
- 100 grams Semolina sujee or all-purpose flour
- 250 grams All-purpose flour maida
- 1 tsp Baking Powder
- ½ tsp Salt
- 100 grams Cashew nuts chopped finely or grated
- 1 tsp Vanilla extract
Instructions
- Grease, flour, and line an 8-inch baking pan with greaseproof paper
- Combine the flour, with baking powder, salt, finely chopped cashews. Make sure to separate the date pieces. - set aside.
- Add 2 tbsp flour to the dates - set aside. Tips - adding the dates to the flour will prevent the dates from sinking to the bottom.
Prepare batter
- Cream butter and sugar until light and fluffy
- Add the beaten egg yolks - combine well with a whisk
- Then add the vanilla extract
- Add the semolina - combine well - Set aside for 2 hours. Tip - resting the batter with the semolina will give the cake a soft texture.
- After two hours - preheat the oven at 170 C/ 430 F
- Add the flour mixture to the batter - the batter will be stiff at this time. It's ok
- In a separate bowl whip the eggs whites until almost stiff peaks.
- Fold the egg whites into the cake batter. Do not over mix Tip - overmixing will cause the eggs to deflate.
- Finally, add the dates - combine well but do not over mix.Tip - overmixing will cause the dates to sink at the bottom
- Pour into the prepared baking pan.
- Bake in the preheated oven for 35 to 40 minutes or until a skewer inserted in the center comes clean
- When baked let cool in the pan for 10 minutes then invert onto a coollng rack and cool completely.tip - taking it off the pan and cooling on the rack will prevent the cake getting soggy.
Recipe Notes
Need a more simple method for this cake?
- Cream butter and sugar until light and fluffy
- Add eggs one at a time
- In a bowl combine - flour, baking powder, salt
- Add the flour to the batter in three additions
- In the last addition of flour add the chopped dates (make sure to separate them well)
- Add dates/flour mixture to the batter. Combine well.
- Finally add the cashew nuts and vanilla extract.
- Pout into your baking pan and bake as suggested above.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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