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Medjool Date and Persimmon Fruit Cake

Fruit Cake
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Medjool Date and Persimmon Fruit Cake

This Medjool Date and Persimmon Fruit Cake is a softly spiced, tender loaf that celebrates naturally sweet fruit and classic baking flavors. Featuring finely chopped Natural Delights® Medjool Dates, ripe Fuyu persimmon, and hints of orange zest, cinnamon, cardamom, and nutmeg, each slice is rich yet balanced. Perfect with a cup of tea, this elegant fruit cake delivers gentle sweetness, citrus warmth, and a moist crumb that makes it ideal for sharing or savoring slowly.

Recipe by Shweta Garg

Ingredients

  • Fruit Base
  • 2 Natural Delights Medjool dates pitted
  • 1 Fuyu persimmon, finely diced
  • 1 tablespoon candied orange peel, finely diced
  • 1 tablespoon all-purpose flour (for coating fruit)
  • Dry Ingredients
  • 1 cup all-purpose flour
  • ¼ cup whole milk powder
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon orange zest
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • Wet Ingredients
  • ½ cup unsalted butter, softened
  • ⅓ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup whole milk
  • 1 tablespoon orange juice

Find "12 oz Coconut Mini Medjools" in a Store

Preparation

  1. Finely dice the Medjool dates and persimmon. Toss with 1 tablespoon flour to lightly coat and prevent sinking. Set aside.
  2. Candy the orange peel (if making from scratch): Remove the white pith from orange peels and finely dice. Simmer peels in 1 cup sugar and 1 cup water for 45 minutes, until translucent. Drain, cool, and toss in additional granulated sugar before using.
  3. In a large bowl, cream the butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract, milk, and orange juice until fully combined.
  4. Sift together all dry ingredients. Fold gently into the wet ingredients just until incorporated. Gently fold in the prepared fruit mixture until evenly distributed.
  5. Transfer batter to a parchment-lined loaf pan. Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
  6. Allow the cake to cool completely before slicing. Serve with tea.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

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