Little Fruit Cakes

These little fruit cakes are more fruit and nuts than batter. Two cups of chopped dates, candied cherries, and a full cup of pecans get folded into a simple shortening-sugar-egg base with just two-thirds cup of flour holding it all together.

The result is a dense, chewy, fruit-studded bar that’s closer to a confection than a traditional cake. Cut into squares while still warm (they firm up too much when cool to cut cleanly) and roll each piece in powdered sugar for a snowy, sweet coating that contrasts the sticky, rich interior.

The minimal flour means these rely on the eggs and shortening for structure. The dates practically melt during baking, creating a sticky, caramel-like binding that holds the pecans and cherries in place. Each bite is packed with fruit and nut flavor.

Chef Tips

• Chop the dates and cherries to a uniform small size so they distribute evenly through the thin batter.
• Cut into squares while the cake is still warm. Cold fruit cake bars crumble and crack when you try to cut them.
• Let the squares cool slightly before rolling in powdered sugar. Too hot and the sugar melts into the sticky surface. Too cold and it doesn’t stick.
• Store in an airtight container with layers of waxed paper between. These are sticky and will fuse together without separation.

Variations

• Add dried cranberries or golden raisins alongside the dates for more fruit variety.
• Use walnuts instead of pecans for a slightly earthier nut flavor.
• Roll in a mixture of powdered sugar and cinnamon for a spiced coating.