Chocolate Chip Date Nut Cake
A rich, moist chocolate chip date nut cake with a hint of caramel from dates and chocolate, perfect for dessert or teatime gatherings, appealing to chocolate lovers and fruit enthusiasts.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Combine chopped dates, 1 teaspoon soda, and boiling water; set aside.
- Cream together 1 1/3 cups sugar, shortening, and eggs.
- Add the date mixture to the creamed mixture and mix well.
- Gradually add flour, 3/4 teaspoon soda, and salt to the mixture.
- Stir in 1/2 cup chocolate chips and 1/2 cup chopped nuts.
- Pour the batter into a well-greased and floured 13 x 9 x 2-inch baking pan.
- Bake for approximately 35 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, try using brown sugar instead of white sugar. If you don't have shortening, unsalted butter can be a suitable substitute. Also, consider adding walnuts or pecans for extra crunch. Ensure that the dates are chopped finely for even distribution in the cake. If you want a more intense chocolate flavor, increase the chocolate chips to 1 1/2 cups.
Serving Suggestions
Serve the cake warm or at room temperature, optionally dusted with powdered sugar. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful contrast, enjoy it alongside a cup of coffee or tea. This cake also complements well with the flavors of Nutty Peach Cake, making it a great dessert option for gatherings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and warm in the microwave for about 10-15 seconds or until just warmed through. This helps maintain the cake's moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Chip Date Nut Cake contains roughly 530 calories, with 4g protein, 54g carbohydrates, and 35g fat. It is a good source of dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 707mg per serving (31% 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?
Fresh dates can be used, but they will add more moisture to the cake. If using fresh dates, consider reducing the boiling water slightly to avoid making the batter too wet. Dried dates are recommended for their concentrated sweetness and texture.
What can I use instead of eggs in this recipe?
For a vegan option, you can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit until thickened). This will help bind the ingredients while keeping the cake moist.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid opening the oven door too early, as this can affect the cake’s rise. If the edges start to pull away from the pan, it’s also a good sign that the cake is ready.
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).