St. Nicholas Cake

This delicious holiday favorite is a dense cake packed with nuts, dates, and other dried fruit depending on your taste preferences. It was inspired by The Silver Palate’s St. Nicholas Cake, but we’ve changed it quite a bit over the years and adjusted it to fit into the Finite Foodie 8×8-inch glass baking dish.

We normally use Medjool dates, which are incredibly moist and sweet. However, you can simplify it by purchasing pitted dates, which are typically Diglet dates. There’s also no need to pay extra for walnut or pecan halves, since they will be chopped anyway–look for the less expensive pieces. The cake is held together with just a little batter, which can be made with regular, whole wheat, or gluten-free flour. Although our St. Nicholas cake is relatively expensive to make, a little goes a long way. We recommend cutting it into 16 small squares or thin slices.

Soaking the dried fruit overnight increases the flavor and texture, making a richer, moister cake. Don’t worry about the alcohol–there’s very little and it cooks off. However, orange juice is a less expensive and equally flavorful option if you prefer.

Difficulty:

Involved

Cost:

Expensive

Serves:16squares

Serving Size:1 small square

St. Nicholas Cake

Votes: 3 Rating: 4.67 You: Rate this recipe!

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

We don't feel too guilty about this holiday cake since it's packed with nutrient-dense foods like nuts, dates, and figs held together with just a little batter.

• CourseDessert
• CuisineAmerican

Tools:8x8-inch baking dish, waxed or parchment paper and/or aluminum foil, mixing bowls (small, medium, and large), measuring cups and spoons, large (4-quart) saucepan, knife and cutting board

	Prep Time
	30-45 minutes

Cook Time

50 minutes

Prep Time 30-45 minutes

Cook Time 50 minutes

Difficulty: Involved Cost: Expensive Serves:16squares Serving Size:1 small square

St. Nicholas Cake Votes: 3 Rating: 4.67 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan We don't feel too guilty about this holiday cake since it's packed with nutrient-dense foods like nuts, dates, and figs held together with just a little batter. CourseDessert CuisineAmerican Tools:8x8-inch baking dish, waxed or parchment paper and/or aluminum foil, mixing bowls (small, medium, and large), measuring cups and spoons, large (4-quart) saucepan, knife and cutting board Prep Time 30-45 minutes Cook Time 50 minutes Prep Time 30-45 minutes Cook Time 50 minutes

Ingredients

Dried fruit:

• 1/2 cup dried figs or dried apricots
• 1/2 cup dried cranberries or dried cherries, raisins, or currants
• 2 tablespoons dry sherry or orange juice

Dry ingredients:

• 3/4 cup whole wheat pastry flour or gluten-free flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Wet ingredients:

• 1/4 cup butter (1/2 stick)
• 1/2 cup brown sugar (firmly packed)
• 2 tablespoons cream or half-and-half
• 1 teaspoon vanilla
• 3 large eggs

Add-ins

• 4 cups whole dates (Medjool recommended)
• 3 cups walnut pieces or pecan pieces

Servings: squares

Units:MetricUS Imperial

Instructions

For dried fruit (day before):

1. Remove stem end, then coarsely chop figs and place in a small bowl with cranberries. Stir in sherry and let stand overnight. Stir occasionally.

   

For remaining ingredients:

1. Mix dry ingredients in a medium bowl and set aside.
2. Preheat oven to 325°F. Spray or rub oil into an 8x8-inch baking dish. Line with a sheet of waxed paper or foil on the bottom and up the sides extending over by an inch or so. Spray or rub more oil over the lining to prevent sticking.

   
3. Melt butter and sugar in a saucepan over medium-low heat, stirring until sugar has dissolved. Remove from heat and cool slightly while proceeding with recipe.
4. Slice dates in half and remove pits (if they aren’t already pitted), then coarsely chop. Place in a large bowl.
5. Remove 1 tablespoon of the flour mixture and sprinkle over dates. Toss with hands to make sure pieces are separated and coated in flour.

   
6. Stir in nuts, figs, and cranberries, then set aside.

   
7. Add cream and vanilla to the butter mixture and stir until smooth. Beat in eggs one at a time with a whisk. Add dry ingredients and mix just until incorporated.

   
8. Combine both mixtures, either in the large bowl or the saucepan if large enough. Mix well with a kitchen spoon. Pour into the lined baking dish and press down with the spoon to eliminate air pockets.

   
9. Cover tightly with foil and bake 35 minutes. Uncover and bake another 15 minutes, or until center is slightly firm.
10. Cool in the pan 30 to 60 minutes, then flip it over onto a clean, flat surface to remove the cake. Peel off the paper or foil while it’s still slightly warm (if you do this too soon, the cake might break apart--too late, and it’s hard to remove the lining).

    
11. Serve warm, or cool completely then wrap in waxed paper or foil. Place in a plastic baggie or wrap in plastic wrap to prevent drying out. No need to refrigerate if eating within a week. Otherwise, store in the refrigerator up to three weeks.

Recipe Notes

*Tip:
• Any type of gluten-free flour works since the cake does not rise, but we recommend using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour or similar mix.

VARIATIONS:
• Melt about 1/2 cup dark chocolate drops and drizzle over the top. Chill.
• Substitute whiskey, brandy, or Grand Marnier, for the sherry.
• VEGAN – Use dairy-free butter, substitute almond milk for the cream, and use 1/2 cup applesauce in place of eggs. You might also need to cook it 5 to 10 minutes longer. Check for a firm center.

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