Whip Cream Fruit and Date Cake

We make this cake at least 1 time each year.  Organic whip cream icing paired with fresh bananas and mandarin oranges along with a date cake mixture.  Love to know if  you like this cake best the first day or second.

Two healthy sisters from a health oriented family made this delicious concoction.  They like to call it “Deep Dark Secret Cake” (From the Kitchen of Two Sisters:  A Satisfying, New Approach to Slimness, Vitality, and Health).

Organic Whip Cream Fruit and Date Cake


  • 3 cups chopped organic medjool dates, pitted (or chopped date pieces)
  • 1 cup honey (might sub maple syrup. . sometimes honey can be a little strong)
  • 1 cup pecans or walnuts – chopped
  • 4 pastured/free range eggs
  • 1/2 cup whole grain flour (golden wheat, pastry wheat or spelt flour) Freshly milled
  • 1 tsp baking powder (aluminum free)
  • 1/2 tsp sea salt
  • 2 tsps vanilla
  • 3-4 ripe organic bananas, sliced
  • 1-2 (11 ounce) cans of mandarin orange segments, drained
  • 1 (20 ounce) can crushed pineapple, undrained
  • 1 pint organic whipping cream – whipped and sweetened with honey or maple syrup
  • 1/4 cup pecans or walnuts, chopped


  1. Combine the first 8 ingredients in a bowl; stir well.
  2. Spread this mixture into an oiled 9 * 13 pan and bake at 350 degrees for 30 minutes.
  3. One hour before serving, break up half of the cake into bite-size pieces and put them on a cake platter. The cake will probably be a bit gooey.
  4. Cover with the sliced bananas and the mandarin oranges.
  5. Break up the other half of the cake and lay it on top of the fruit mound.
  6. Cover this mound with the undrained pineapple.
  7. Finally, “ice” with whipped cream, and sprinkle with chopped nuts. Chill, serve and enjoy!

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