1864 Savron Plantation Date And Nut Cake
A rich, sweet date and nut cake with a dense texture and deep flavors, perfect for special occasions or as a decadent treat for nut lovers.
Ingredients
Instructions
- Finely chop the pitted dates and small chop the pecans.
- Add flour, salt, and egg to the mixture.
- Mix well until combined.
- Moisten the mixture with grape or orange juice to achieve a workable consistency.
- Add vanilla extract to the mixture.
- Press the mixture fairly dry into a loaf pan, which can be a small 1 1/2 pound bread pan.
- Moisten the side of the pan with oil or line it with a brown paper bag that has been oiled.
- Bake very slowly at 250°F (120°C) for several hours until done.
- Cool the cake, then cut very thin slices with a hot, sharp knife, as it is very rich.
Tips & Substitutions
For a variation, try using walnuts instead of pecans for a different flavor profile. Make sure to chop the dates finely to ensure even distribution throughout the cake. If you prefer a sweeter cake, increase the sugar to 3/4 cup. Remember that the mixture should be moist but not sticky, so add just enough juice to achieve this consistency.
Serving Suggestions
Serve the Date and Nut Cake as a delightful dessert or a sweet snack with a cup of tea or coffee. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, consider serving it alongside the Fast Fixin Chocolate Fudge for a dessert platter that will impress your guests.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap and place it in an airtight container. This will keep it fresh for up to a week at room temperature. For longer storage, freeze the wrapped cake for up to three months. Thaw at room temperature before slicing and serving.
Nutrition & Diet Analysis (per serving)
Each serving of 1864 Savron Plantation Date And Nut Cake contains roughly 417 calories, with 7g protein, 83g carbohydrates, and 4g fat. It is an excellent source of vitamin C (58% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1045mg per serving (45% 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 dried fruit other than dates?
Yes, you can substitute dried figs or apricots for the dates, though this will change the overall flavor and sweetness of the cake. Just ensure they are pitted and chopped finely to maintain a similar texture.
How can I tell when the cake is done baking?
The cake is done when it is firm to the touch and a toothpick inserted in the center comes out clean. Baking at a low temperature like 250°F requires patience, so check for doneness after about 2-3 hours.
Can I make this cake gluten-free?
Yes, you can substitute plain flour with a gluten-free flour blend. Make sure it is a blend that works well for baking to achieve a similar texture. Additionally, check that all other ingredients, such as baking powder, are gluten-free.
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).