Almond-Date Pound Cake
A moist, nutty pound cake sweetened with dates and honey, finished with vanilla ice cream and orange chocolate sauce for a comforting dessert that feels both classic and adventurous.
Ingredients
- 1 c. sugar ⓘ
- 1 c. blanched almonds, toasted and chopped ⓘ
- 1 c. unsalted butter (room temperature) ⓘ
- 1/4 c. honey ⓘ
- 1 Tbsp. vanilla extract
- 6 large eggs, separated ⓘ
- 1 1/2 c. all-purpose flour ⓘ
- 1 tsp. cinnamon ⓘ
- 1 tsp. baking powder ⓘ
- 1 tsp. salt ⓘ
- 1 c. finely chopped dates ⓘ
- vanilla ice cream ⓘ
- orange chocolate sauce ⓘ
Instructions
- Preheat oven to 300°F (150°C).
- Butter and flour a 9 x 5 x 3-inch loaf pan.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can substitute the dates with dried figs or raisins if needed. Make sure to beat the egg whites until stiff peaks form for a lighter texture. Toasting the almonds enhances their flavor, so don't skip this step. If you're looking for a gluten-free option, replace all-purpose flour with almond flour.
Serving Suggestions
Serve the Almond-Date Pound Cake with a scoop of vanilla ice cream on top for a delightful contrast of temperatures. Drizzle with orange chocolate sauce for an extra layer of flavor. This cake also pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving it alongside Sue'S Blueberry Delight for a colorful dessert table.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Almond-Date Pound Cake contains roughly 731 calories, with 8g protein, 122g carbohydrates, and 18g fat. It is an excellent source of calcium (31% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1466mg per serving (64% 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 other types of nuts instead of almonds?
Yes, you can substitute blanched almonds with other nuts like walnuts or pecans, though this will alter the flavor and texture slightly. Just ensure any nuts you use are toasted to enhance their taste in the cake.
How can I make this cake more moist?
To increase moisture, you can add an additional egg yolk, or consider incorporating a few tablespoons of yogurt or sour cream into the batter. Be careful not to overmix to maintain a tender crumb.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better after a day or two as the flavors meld. Just make sure to store it properly to keep it fresh. You can bake it a few days in advance and store it at room temperature.
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).