Thank you so much Stephanie. THIS is the fruit cake I've been searching for. Your date / walnut bread is baking in the oven right now. I made it with KA gluten free flour for my 92 yr old mom. She loves date nut bread with a big smear of cream cheese.
Loved this recipe! I used only 1/2 cup of brown sugar, but my figs and dates were so sweet, I'm going to try for no sugar next time. It was done in 45 minutes!
I made this loaf 2 days ago , it turned out amazing, I really like your technique of the beaten egg and vanilla mixture, this loaf is now my favourite and will continue to make it, the taste is fabulous, Thank you for sharing this recipe
This looks like the perfect cake to have with a nice cup of tea, and so versatile! I think i would pick toasted walnuts, pistachios, almonds and pine nuts and put some mixed seeds in there too and dried cherries and dates and mixed spice like cinnamon, allspice and a little bit of clove =)
OH my goodness! I made this today and it was (1) so easy and (2) so delicious and (3) my hubby loved it and kept sneaking pieces of it even though I told him you said to wait a few days 😂😅 I will be making this again and again. I just love your channel and am binge-watching these days!! Thank you for the wonderful way you make baking fun and for the amazing way you teach. Hugs! 🤗 from Cathy in Illinois
This is a wonderful recipe. I made 2 loaves since I had 2 pans. I baked mine in cast iron- at one hour they were not quite finished. At 1 1/2 hours they were slightly over done. I would check at 1 hour 20 minutes. Thank you for this recipe. Well done!
Hi Joy, Thank you so much for sharing this recipe. This is something I have really been wanting to make. Your instructions are just excellent...so thorough!! I have been watching your channel for a long time and have learned so much from you. You have wonderful tips to make baking so easy. And I want to echo what others have already said...Congratulations on reaching over 900,000 subscribers!! You have one of the best channels on RU-vid!! All the best and continued success!! Love, Mary
sorry to be off topic but does someone know a method to log back into an instagram account?? I somehow lost my password. I love any tricks you can offer me.
@Wayne Micah Thanks so much for your reply. I got to the site through google and im trying it out atm. Looks like it's gonna take a while so I will reply here later when my account password hopefully is recovered.
Well d0nee sweetest aunt j0y !!!😍😍 what a g0rgi0us cake u made t0day.. its really such an amazing easy and deleci0us.. i will try it t0m0rr0w.. y0u made me crazy ab0ut y0ur recipes dear 🤗🤗🤗 stay blessed ahead 👍👍
Oh my goodness congratulations on making it to 900K subs Stephanie, I’ve been here from the start. I am so proud of how your channel has grown and I’m not surprised as your channel is so wonderful. My Favourite baking channel by far. I love this loaf it looks delicious and I’ll be making it. Thank you. May I ask if it can be frozen and fir how long?
Dear Stephanie, my heartily congratulations to you on reaching the 1mil milestone. I literally started baking by watching your videos and have made many many recipes from your channel :) wishing you all the best from Bahrain 🇧🇭
Oh Stephanie! Happy New Year ;) You have designed a beautiful, old fashioned cake chocked full of things that are all good for you, yet so tasty! I am excited to make this and decide what blend of nuts and dried fruits I will add. I will probably use a brush to "paint" mine with some rum and let it rest for a couple weeks. My grandmother always did that to her homemade fruit cakes, wrapped them in tin foil, and set them in her garage to keep nice and cold during the winter. They were delicious! (only bad thing is she was determined to crack her own nuts and pick them, and you always ran the risk of being the one to bite down on a piece of shell, breaking a tooth!) I will for sure, buy my nuts already cracked and picked in a nice bag at the grocery. Thanks so much for this recipe!
Happy New Year 2018. I like so much watching your channel and I have done several of your recipes and came our so delicious all. The thing I like your recipes is that they have accuracy by weight in grms. Tks very much for sharing.
Hi Stephanie, I really like your recipes.i was wondering in your fruit cake recipe you didn't use any butter or oil why? Wouldn't it be dry without any oil or butter? Also you didn't soak the dry fruits before using them wouldn't it remain hard? I'm just wondering before I make this.
I have made this loaf several times.. It always come out perfect.. Do you have a cookbook? I would so love to find all of your recipes in one book.. Watching your orange chiffon video today~ Best wishes and thanks for helping so many learn to bake...
Hi Joy, thank you for this recipe. Could I use wholemeal/wholewheat flour instead of normal flour? Could I leave the sugar out, I need to make a cake for someone who doesn't eat refined sugar.
@@joyofbaking @delemmix. Another commenter said she had reduced the sugar by half because two of the dried fruits were very sweet. She said she would be trying it with no sugar. You might want to reply to her to see if she followed through with no sugar. I will be trying it as well. Because of numerous health issues, I need to eliminate the eggs if possible. Do you know if I can use flaxseed or chia eggs in place of chicken eggs? I also need to use flaxseed flour in place of the all purpose flour. Online sources say that for most recipes, 25% of the wheat flour can be replaced with flaxseed flour. One source said up to 50% would work. I made a cinnamon raisin sweet bread with pecans this week and replaced 50% of the wheat flour with flaxseed flour and it is delicious. That recipe did not require eggs but it had a high oil content. I like your recipe because it doesn’t require oil. Lastly, do you know if buckwheat flour can be used in whole or in part for the wheat flour? I am from the South in the USA and I am dying for an old fashioned fruitcake for Christmas. I am hoping your recipe will serve to satisfy my longing for the real thing! Thanks in advance for your help.
What i like about this recipe is no butter although butter is my favourite ingredient in baking process. At least it’s considered low fat healthy fruit and nut loaf cake. Do we need that much sugar despite having so much dried fruit? I am just thinking.🤔
One thing I'll mention about this recipe. Walnuts/Pecans/etc can be quite expensive, so I've tried making it with around 150g peanuts to reduce the cost of the ingredients. They work just as well as traditional nuts, despite not technically being a nut.
Hi Stephanie. Do you have any general tips or guidance on how to convert recipes like this one to different sized pans? For example, if I wanted to make a version of this cake that fit into a 8 or 9" springform pan, what would be the best way of scaling the ingredients and baking time and temperature? Thanks, and happy new year!
Has anyone tried making these in mini loaf pans about 5.75 x 3 in. (14.6 x 7.62 cm)? I really enjoyed this cake and was hoping to make them as Christmas gifts next Christmas (Christmas 2020) instead of buying a commercial fruitcake that everyone says is good but this is much better. I'm thinking you would cut the cooking time in half, but I'm unsure? Thanks for any guidance.
I made this cake while there was a blizzard and a storm goin on outside....deeeelish. Um....but it got cut into that same day. Made a mistake and used 4 eggs but apart from it having a more runny consistency no harm was done. (Cake was deeeelish not the storm).
I tried making this and wanted to cool it fast. I used a table fan, put it on high and blow to cool it down fast. The result is a cracked formed on the surface and by the time the loaf cooled it looks like the grand caynon :( Oh well I guess good thing can't be rushed.
