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–+ servings
Fruit Cake from Joyce Lamont
This fruit cake credited to Joyce Lamont reflects a mid-20th-century American style of fruit cake that favors dates and nuts over heavy candied peel. Written on the back of a plumbing company memo pad, it shows how everyday paper was often used to capture trusted recipes. Unlike dense holiday versions soaked in spirits, this cake is lighter in crumb and relies on the natural sweetness of dates and maraschino cherries. Brazil nuts add richness and texture, while a simple batter binds everything together quickly. Designed for efficiency and reliability, the recipe bakes in under an hour and produces a sliceable, snack-friendly cake that works equally well for coffee time or seasonal gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 10
Calories 380 kcal

Ingredients
  

  • 3 cups whole Brazil nuts
  • 1 lb pitted dates (chopped)
  • 1 cup whole maraschino cherries (drained)
  • ¾ cup cake flour
  • ¾ cup granulated sugar
  • ½ tsp baking powder
  • ½ tsp salt
  • 3 eggs (large )
  • 2 tsp vanilla extract

Instructions
 

Step 1: Prepare the Pan and Oven

  • Preheat oven to 300°F.
  • Grease a loaf pan thoroughly.

Step 2: Combine Fruits and Nuts

  • Chop dates if not already chopped.
  • Combine Brazil nuts, dates, and cherries in a large bowl.

Step 3: Mix Dry Ingredients

  • Add cake flour, sugar, baking powder, and salt to the fruit mixture.
  • Stir until evenly coated.

Step 4: Add Wet Ingredients

  • In a separate bowl, beat eggs until frothy.
  • Stir in vanilla.

Step 5: Combine and Bake

  • Pour egg mixture into fruit mixture and stir until just combined.
  • Transfer batter to prepared pan.
  • Bake for about 45 minutes until set.

Tips

  • Chop Brazil nuts for easier slicing
  • Substitute pecans or walnuts if preferred
  • Lightly flour fruit to prevent sinking
  • Use parchment lining for easy removal
  • Add orange zest for brightness
  • Serve toasted with butter
  • Store wrapped for improved texture
  • Slice thin for tea service

Nutrition

Calories: 380kcalCarbohydrates: 58gProtein: 6gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 120mgPotassium: 520mgFiber: 6gSugar: 42gVitamin A: 110IUVitamin C: 4mgCalcium: 60mgIron: 2.1mg
Keyword date cake, fruit cake, nut cake, old-fashioned recipe, retro dessert, vintage baking
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