Perfect for Christmas with an unusual combination of ingredients

I found this recipe for Cherry Chip Cake in an old magazine. The magazine probably dates back to the 80 s by the look of it. What I found interesting was that the name of the food editor was Vo Bacon.  She is no spring chicken according to the photo.  I would hazard a guess that Ms. Bacon is probably in food heaven by now. This recipe was amongst others with a Christmas theme. So keep this one in mind for the holiday season. As  Ms. Bacon stated, “finish your holiday dinner on a high, sweet note with a super cake, pie or pudding. This final touch will make it another Christmas long remembered by everyone including family and friends”.

Cherry Chip Cake Recipe

Makes 1 loaf


3 eggs
1 cup sugar
1½ cups flour
1½ teaspoons baking powder
¼ teaspoon salt
1 cup choc bits
2 cups pecan nuts, chopped
1½ cups coarsely chopped pitted dates
1 cup maraschino cherries, halved


In a bowl beat the 3 eggs then stir in the cup of sugar
Sift together in a bowl flour, baking powder and salt
Add the choc bits, pecan nuts, dates and cherries, mix well
Fold in the egg sugar mixture
Turn into a lined 23 x 13 x 7 loaf pan
Place a small pan of water on bottom oven rack, then bake at 160° C (325° F) for 1-1¼ hours on middle oven rack
Do not over-bake
Remove from oven and cool for 10 minutes in pan, then remove from pan and place on a wire cooling rack


Can be made in two smaller loaf tins
Try freezing
Great for afternoon tea

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