A delightful loaf cake packed with dried fruits and nuts, perfect for sharing during the holidays.
Preheat your oven to 325°F (160°C) and prepare a loaf pan by greasing it and lining it with parchment paper.
Lining the pan with parchment paper ensures easy removal of the loaf after baking.
In a mixing bowl, toss the chopped dates, pecans, and cherries with a tablespoon of flour to coat them lightly.
Coating the fruits and nuts in flour helps prevent them from sinking to the bottom of the loaf.
In another bowl, cream together the butter and sugar until light and fluffy, then beat in the eggs one at a time.
Ensure the butter is at room temperature for easier creaming.
Sift together the flour, baking powder, and salt, then gradually add this to the wet mixture, mixing until just combined.
Do not overmix to keep the loaf tender.
Fold in the prepared fruits and nuts gently until evenly distributed.
Use a spatula to fold in the ingredients to avoid breaking them.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 1.5 hours, or until a toothpick inserted into the center comes out clean.
Check the loaf at the 1-hour mark to ensure it doesn't overbake.
Allow the loaf to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Cooling the loaf in the pan helps it set and makes it easier to remove.
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