Blind Date Cake
A moist, date-infused cake with a chocolate chip topping, perfect for dessert or teatime, offering rich flavors and a delightful texture that appeals to all ages.
Ingredients
Instructions
- Combine dates, 1 teaspoon soda, and hot water. Let stand until cool.
- Cream margarine and 1 1/2 cups sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, sift together flour, salt, and 1/2 teaspoon soda.
- Gradually beat the flour mixture into the creamed mixture.
- Fold in the cooled date mixture.
- Pour batter into a well-greased, floured 9 x 13-inch pan.
- In a small bowl, mix together chocolate chips, remaining sugar, and nuts.
- Sprinkle the topping mixture over the batter.
- Bake at 350°F (175°C) for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar in the cake batter. If you don’t have margarine, unsalted butter is a great substitute. To enhance the cake's texture, add chopped nuts or chocolate chips into the batter. Make sure to let the date mixture cool completely before combining it with the other ingredients to avoid cooking the eggs.
Serving Suggestions
This cake is delicious on its own but can be served warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving it alongside Baked Apple Pudding Cake during special occasions.
Storage & Reheating
Store any leftover Blind Date Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last up to a week. To reheat, simply warm individual slices in the microwave for about 20 seconds or until heated through without drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Blind Date Cake contains roughly 372 calories, with 6g protein, 58g carbohydrates, and 14g fat. It is a good source of protein (12% of the Daily Value), iron (11% of the Daily Value), and dietary fiber (10% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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 in this cake?
Yes, you can substitute dates with other dried fruits like apricots or raisins. Just make sure to chop them finely so they blend well into the batter. The overall flavor will change, but it will still be delicious!
What if I don't have chocolate chips?
If you don't have chocolate chips, you can use chopped chocolate or omit them entirely. You might also try adding dried fruit or nuts instead for added texture and flavor, making it a great option for those who prefer a less sweet treat.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just ensure it is completely cooled before wrapping it tightly in plastic wrap. This will help maintain its moisture and flavor. When ready to serve, you can either serve it at room temperature or warm it slightly.
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).