Dried fruits, like raisins and dates, were popular in the nineteenth and early twentieth century. The dried fruits kept well and lent plenty of sweetness to pies, cookies, and cakes.

While still popular today, dates don't appear in as many baked goods as they once did. This date pie recipe highlights dates and makes what appears to be a delicious date custard.


Date Pie Recipe

2 cups milk
4 tablespoons butter
2 tablespoons flour
2 1/2 teaspoons salt
1 cup dates
2 egg yolks
1/2 cup sugar
1 pie shell, unbaked

Place milk in a double boiler over medium heat.

In a small bowl, mix together the butter, flour, and salt. Stir into the milk mixture. Add dates and cook until softened. Remove double boiler from heat.

Mix together the egg yolks and sugar, then whip into the date mixture. Place into a pie shell and bake at 350F (170C) for 45-60 minutes or until it tests done.

Egg whites can be beaten into a meringue topping for the date pie.

Fruit cake is a holiday tradition in my house. I love the thick, chewy combination of fruits and nuts. My mother's recipe is excellent, so I don't know why more people like it.

This recipe isn't my mothers but it looks good. For me, it's all about the fruit mixture used -- I prefer dates, candied cherries, candied pineapple, and pecans.

Light Fruit Cake Recipe

1 cup butter
1 1/4 cup sugar
1/2 cup honey
6 eggs
2 3/4 cup pastry flour
1/2 teaspoon salt
2 lbs candied fruits/nuts

Cream together the butter and sugar. Add the honey and mix until blended. Slowly add the eggs, one at at a time. Add flour and salt, then stir in fruit.

Bake at 275F for 3 hours.