Date And Nut Cake
A rich, moist date and nut cake featuring a delightful combination of sweet dates and crunchy pecans, perfect for tea time or special occasions.
Ingredients
Instructions
- Sift flour, baking powder, salt, and sugar together.
- Pour the sifted mixture over the chopped dates and pecans.
- Mix the ingredients thoroughly.
- Melt the butter and let it cool.
- Beat the egg yolks and mix them with the cooled melted butter.
- Pour the egg and butter mixture over the flour, dates, and nuts.
- Mix well to combine.
- Beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter.
- Pour the batter into a tube pan sprayed with Pam.
- Bake in a preheated oven at 325°F for 55 minutes.
Tips & Substitutions
For a moister cake, ensure your dates are fresh and plump; if they're dried out, soak them in warm water for about 10 minutes. You can substitute walnuts for pecans if desired, and for a gluten-free option, use almond flour instead of regular flour. Keep an eye on the baking time, as ovens vary and the cake should be tested with a toothpick for doneness.
Serving Suggestions
Serve slices of Date and Nut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with coffee or tea for an afternoon snack. For a festive touch, consider serving it alongside Wylene's Wild Rice Baron for a delightful meal combination.
Storage & Reheating
Wrap leftover Date and Nut Cake tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and warm it in a microwave for about 10-15 seconds, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Date And Nut Cake contains roughly 532 calories, with 3g protein, 55g carbohydrates, and 28g fat. It is a good source of calcium (17% of the Daily Value) and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 569mg per serving (25% 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 in this recipe?
Yes, you can substitute other nuts like almonds or hazelnuts for the pecans. Just chop them coarsely and incorporate them in the same way as the pecans. Keep in mind that different nuts will slightly change the flavor profile of the cake.
How do I know 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. Additionally, the top should be golden brown and the edges may start to pull away from the pan slightly. Be careful not to overbake.
Can I freeze this cake?
Absolutely! To freeze Date and Nut Cake, wrap it tightly in plastic wrap, then place it in an airtight container or freezer bag. It can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator overnight and bring it to room temperature before serving.
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).