“This recipe is very moist and dense and reminds me of a good fruit cake. Even though the directions call for a tube pan, I usually use a 9 x 13 cake pan. And to my personal taste, the nuts can be omitted and never missed.”
READY IN:
1hr 50mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325.
  2. Grease and flour cake pan. Original recipe calls for tube pan, but I've always used 9 x 13.
  3. In large mixing bowl, cream together butter, sugar and oil until light and fluffy.
  4. Beat in eggs, one at a time, beating well after each addition.
  5. Beat in sour cream and jam.
  6. Sift or stir together flour, soda and spices. Reserve a small amount to coat the dates, raisins and nuts. Stir remaining dry ingredients into jam mixture.
  7. Stir in flour-coated fruits and nuts.
  8. Pour batter into prepared cake pan and bake for approximately 1 to 1 1/2 hours (will depend on which type of pan you use) or until it tests done.

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