Aunt Lizzie'S Date Nut Cake
A moist, flavorful date nut cake with tender nuts and a rich caramel-like flavor, perfect for tea time or special occasions, appealing to those who love hearty desserts.
Ingredients
Instructions
- Mix chopped dates, soda, and boiling water; let cool.
- Cream sugar, oleo (butter), and egg until light and fluffy.
- Add vanilla extract to the creamed mixture.
- Stir in the cooled date mixture.
- Gradually add flour, salt, and nut meats to the mixture, mixing well.
- Pour batter into a greased baking pan.
- Bake at 350°F for 45 minutes.
- Test with a toothpick; if it comes out clean, the cake is done.
- Bake longer if necessary.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don’t have oleo, butter or margarine work perfectly as substitutes. To enhance the nutty flavor, lightly toast the nut meats before adding them to the batter. Make sure to let the date mixture cool completely before incorporating it to ensure a fluffy cake texture.
Serving Suggestions
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It also goes well with a cup of coffee or tea. For a delightful contrast, serve it alongside Pat Ackerman'S Date-Nut Bread for a sweet treat platter or as part of a brunch spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, microwave a slice for about 10-15 seconds or warm in an oven at 350°F for about 5 minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Lizzie'S Date Nut Cake contains roughly 263 calories, with 2g protein, 49g carbohydrates, and 1g fat. It is a good source of dietary fiber (18% of the Daily Value) and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 905mg per serving (39% 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 dried fruits instead of dates?
Yes, you can substitute dates with dried figs or apricots for a different flavor profile. Just make sure to chop them finely to maintain the texture of the cake. Adjust the sugar slightly if the alternative fruits are sweeter or less sweet than dates.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Be sure to check that all other ingredients, like baking soda, are gluten-free as well. The texture may vary slightly, but it should still be delicious.
Can I make this cake ahead of time?
Yes, this cake holds up well and can be baked a day or two in advance. Just wrap it tightly in plastic wrap or store it in an airtight container. Allow it to come to room temperature before serving for the best taste.
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).