10 Day Date And Nut Cake
A rich, moist date and nut cake with sweet, caramel-like flavors, perfect for special occasions or cozy afternoons with tea or coffee.
Ingredients
Instructions
- Mix chopped dates with boiling water and let cool to lukewarm.
- Cream the shortening and sugar until light and fluffy.
- Add eggs and vanilla to the creamed mixture and beat well.
- Stir in the date mixture.
- Add baking soda, flour, and salt to the mixture, stirring until well combined.
- Fold in chopped nuts.
- Pour batter into an ungreased tube pan.
- Bake at 350°F (175°C) for about 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For best results, allow the date mixture to cool adequately before combining it with the creamed mixture to prevent the eggs from cooking. If you don't have shortening, you can substitute it with an equal amount of unsalted butter. For a nut-free version, simply omit the nuts or replace them with seeds like sunflower seeds for added texture.
Serving Suggestions
This cake is delicious on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs beautifully with a cup of tea or coffee, making it an excellent choice for afternoon gatherings. For a festive touch, consider serving it alongside Hummingbird Cake With Frosting.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 4 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice the cake and warm it slightly in the microwave for 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of 10 Day Date And Nut Cake contains roughly 571 calories, with 10g protein, 73g carbohydrates, and 25g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 674mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh dates instead of dried dates for this recipe?
It's best to use dried dates because they have a firmer texture and sweeter flavor that melds well with the cake. Fresh dates tend to have more moisture, which can alter the cake's consistency. If you must use fresh dates, reduce the amount of boiling water slightly to balance the moisture.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed banana for each egg. This will add moisture and sweetness, but the texture may be slightly different. Another option is to use a commercial egg replacer according to package instructions.
Can I freeze the date and nut cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving, and enjoy it at room temperature or warmed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).