Date And Nut Cake(Pudding)
A moist, flavorful date and nut cake with rich caramel notes, perfect for teatime or special occasions, combining sweet dates, crunchy nuts, and a tender crumb.
Ingredients
Instructions
- Pour the soda mixture over the chopped dates and let cool.
- Cream together the butter and sugar.
- Add the beaten egg, salt, and vanilla to the creamed mixture.
- Mix in the soaked dates with their liquid and the chopped nuts.
- Sift the cake flour with the cream of tartar and fold into the batter last.
- Add maraschino cherries if desired.
- Pour the batter into a greased glass baking dish.
- Bake at 300°F (150°C) for about 1 hour or until done.
- Serve in sherbet glasses with a spoonful of whipped cream or cake sauce.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute walnuts or pecans for Brazil nuts if preferred. If you want to enhance the moisture, add a tablespoon of yogurt or applesauce. Make sure to sift the flour and cream of tartar together to avoid lumps, ensuring a smooth batter similar to the texture found in American recipes like Chocolate Red Beet Cake.
Serving Suggestions
This Date and Nut Cake pairs beautifully with a scoop of vanilla ice cream or whipped cream on top. It also works well as a dessert for brunch or a sweet treat after dinner. Consider serving it alongside a cup of coffee or tea. For a festive touch, garnish with maraschino cherries or toasted nuts to enhance presentation.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm individual portions in the microwave for about 15-20 seconds or in the oven at low heat until warmed through. Adding a dollop of whipped cream can refresh the cake's flavor when serving leftovers.
Nutrition & Diet Analysis (per serving)
Each serving of Date And Nut Cake(Pudding) contains roughly 686 calories, with 4g protein, 59g carbohydrates, and 48g fat. It is an excellent source of potassium (106% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 1025mg per serving (45% 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 dried fruit other than dates?
Yes, you can substitute dates with other dried fruits like figs or apricots. Just ensure they are chopped into similar sizes to maintain the cake's texture. Adjust the sweetness according to the fruit you choose, as some may be sweeter than dates.
Is it possible to make this cake gluten-free?
Absolutely! You can replace the cake flour with a gluten-free all-purpose flour blend. Be sure the blend includes xanthan gum or a similar binding agent to help with texture. The cake should still bake well and maintain its delicious flavor.
How can I make the cake less sweet?
To reduce the sweetness, you can cut down the sugar by about 1/4 cup. Alternatively, consider using unsweetened applesauce or mashed bananas as substitutes for some of the sugar, which will also add moisture to the cake. Adjusting the sugar can enhance flavors without overwhelming sweetness.
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).