This is not your usual fruitcake. Every year we order a fruitcake from a place in Texas. This year I thought I would make one using the ingredients that we favor in this type of cake. We like lots of nuts and dates with a limited amount of candied fruit. I was really pleased with the results and it was exactly what we like...full of chunky walnuts, dates, and a few surprises. Hope you enjoy it as much as we do!
1Note: The prep time depends on if you buy pre-chopped ingredients. If you do, then the prep time is short. I used one lb. of pre-chopped dates, and one lb. I chopped in larger pieces. The walnuts should be large pieces and not chopped fine. I cut the cherries as least in half or smaller as well as the pineapple pieces.
2Grease and flour "well" a 10" tube pan with a removeable bottom if possible. Set aside. In extra large bowl, combine dates, walnuts, cherries, and pineapple; mix well. In medium bowl, sift together flour, cocoa, sugar, baking powder, and salt. Stir into date mixture.
3In a separate bowl, beat eggs until well mixed. Add melted butter and vanilla; mix again. Add to date mixure and mix by hand until all the ingredients are well combined. The mixture will be thick and sticky. Spoon evenly into pan. Bake approximately 1 hour 25 minutes or until cake tester inserted in center comes out clean, but do not overbake. Cool pan on a wire rack.
4When cake is cooled, loosen side edges with a cake spatula before removing and inverting onto a cake dish. Loosen bottom of pan with spatula and remove cake. Poke holes in top and drizzle the Kaulua on top of cake. Let set for awhile for flavors to blend. Cut slices carefully with a sharp knife.