Recipe by Sweetiebarbara
This is a very old recipe, that my Aunt Isabel (born 1900) used to make every year at Christmas. She made it for as long as I can remember. I was told it was a Methodist tradition. It is a dense, somewhat dry fruitcake, with chocolate bits in it. It is supposed to be sliced very thin. Well... I updated the recipe. I put the ingredients in order and gave better directions. The first time I made it, I was not doing it very smoothly, in fact, it was a disaster! The second time, I actually knew what to do, so here is what I've learned, and I also posted pictures.
Top Review by Marg (CaymanDesigns)
I had the privilege of trying this delicious cake while visiting Barbara's home during a Christmas Walking Tour. It was very moist and the flavor was fantastic! I made sure I came home and saved the recipe to my cookbook immediately! I can't wait to make it myself. :) It was lovely meeting you Barbara and Michael! And thanks for the goodies too! ;)
- 1 cup dates (chopped)
- 1 cup pecans (toasted, chopped)
- 1 cup maraschino cherry (sliced in half)
- 1 (12 ounce) package semi-sweet chocolate chips
- 3 eggs (well beaten)
- 1⁄2 cup butter (melted)
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 cup sugar
- 1 1⁄2 cups flour (sifted)
Directions See How It's Made
- Chop the dates, pecans, and cherries and set aside in individual prep bowls.
- Dust dates lightly with about 1 teasp. flour or less.
- Combine eggs and butter.
- Sift together dry ingredients and add to egg mixture.
- Stir in other ingredients one at a time, first the dates, then pecans, then cherries, and last the chocolate chips.
- Make sure to stir thoroughly after each addition.
- Pour into greased loaf pan, I used Pam and then lined with parchment paper.
- Bake 325 degrees for 1 1/2 hours. (I baked it for 1 3/4 hours).
- Let it rest and cool! The first time I tried to take it out of the pan -- I cannot begin to tell you of the mess I made. Then I decided it was not done, as I had only baked it 1 1/4 hours, so I tried to stuff it pack into the pan. That was not easy, but I did it, baked it another hour, and pried it out after letting it cool. It was ugly all the way around, but very good! So good that I am making lots more for sharing.