Fruit Base
2 Natural Delights® Medjool Dates, pitted
1 Fuyu persimmon, finely diced
1 tbsp candied orange peel, finely diced
1 tbsp all-purpose flour (for coating fruit)
Dry Ingredients
1 cup all-purpose flour
¼ cup whole milk powder
½ tsp baking powder
¼ tsp baking soda
1 tsp orange zest
½ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp ground nutmeg
¼ tsp salt
Wet Ingredients
½ cup unsalted butter, softened
⅓ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup whole milk
1 tbsp orange juice
Prep Time: 60 mins
Cook Time: 60 mins
Servings: 8
1 Finely dice the Medjool dates and persimmon. Toss with 1 tbsp 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 until just 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 and enjoy!
To learn more about Bard Valley Natural Delights®, visit www.naturaldelights.com/trade-resources
