Holiday Cheddar Date Cake

Recipe Ingredients

3/4 cup	148g / 5.2oz	Butter - room temperature
1 teaspoon	5ml	Cinnamon - ground
1 1/2 cups	240g / 8.5oz	Light brown sugar - packed
1/4 teaspoon	1.3ml	Cloves - ground
4 teaspoons	20ml	Eggs (large)
16 oz	454g	Dates, pitted - finely chopped
1 cup	237ml	Cheddar, sharp - shredded
2 cups	292g / 10oz	Pecans - chopped
3 1/2 cups	218g / 7.7oz	Unbleached flour
4 oz	113g	Candied cherries - halved
1/2 teaspoon	2.5ml	Baking soda
2 cups	320g / 11oz	Raisins - golden
1 teaspoon	5ml	Salt
1 cup	237ml	Milk
		Decorations
4		Candied pineapple slices
12		Almonds - whole blanched

Recipe Instructions

* You can make a decorative design on the top of the cake by quartering the candied Pineapple Slices and using the whole almonds, if desired.

Preheat the oven to 300F. and grease and flour a 10-inch tube pan; set aside.

In a large bowl, beat the butter and brown sugar with an electric mixer on medium, until well blended. Add the eggs, one at a time, beating well after each addition. Beat in the cheddar cheese. Sift the flour, baking soda, salt, cinnamon and cloves into a medium bowl.

In another medium bowl, combine the dates, pecans, cherries and raisins. Add 2 Tbs of the flour mixture, tossing lightly to coat the fruit and nuts.

Alternately beat the remaining flour mixture and milk into the butter mixture until well blended. Stir in the floured fruit mixture by hand until distributed throughout the batter. Turn into the prepared pan.

Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the side of the pan and the top springs back when lightly pressed.

Cool for 15 minutes in the pan on a wire rack then remove from the pan.

Cool completely on the wire rack. When cool, store in a container with a tight lid for up to 6 weeks. To serve, cut into thin slices.

Source:
Mrs. Frank Duke, found in: River Road Recipes II

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