Date Loaf Cake
A moist and flavorful date loaf cake featuring tender dates, orange zest, and a hint of vanilla. Perfect for teatime or as a sweet treat, it offers a rich, fruity taste with a light, fluffy texture. Ideal for sharing with family and friends on special occasions or casual afternoons.
Ingredients
Instructions
- Chop the dates and add baking soda and boiling water; set aside to cool.
- Cream the oleo and sugar until well combined.
- Add the egg and continue to beat until smooth.
- Stir in vanilla and grated rind of the orange.
- Add the cooled date mixture to the creamed mixture.
- Gradually add the flour and salt, and beat until smooth.
- Pour the batter into a tube pan.
- Bake in a 350°F (175°C) oven for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a deeper flavor, consider using brown sugar instead of white sugar. If you don't have oleo, unsalted butter can be a great substitute. Make sure to chop the dates finely to distribute them evenly throughout the cake. If you're a fan of nuts, adding chopped walnuts can enhance the texture. This Date Loaf Cake is also delightful when served with a dollop of whipped cream.
Serving Suggestions
This Date Loaf Cake pairs beautifully with a hot cup of tea or coffee, making it a perfect afternoon treat. For a festive touch, serve it alongside a fruit compote or ice cream. It also complements breakfast or brunch settings, especially when served with fresh fruit. Consider exploring other American recipes for a well-rounded meal.
Storage & Reheating
Store any leftover Date Loaf Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate, where it can last up to a week. To reheat, slice the cake and warm in the microwave for 10-15 seconds, or enjoy it cold as a delightful snack.
Nutrition & Diet Analysis (per serving)
Each serving of Date Loaf Cake contains roughly 254 calories, with 2g protein, 25g carbohydrates, and 1g fat. It is an excellent source of vitamin C (20% of the Daily Value). Note that it is relatively high in sodium, at 913mg per serving (40% 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 pitted dates with other dried fruits such as raisins or dried apricots. However, keep in mind that the texture and flavor will change slightly. If using a different fruit, chop them into similar-sized pieces to maintain even distribution in the cake.
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. If the toothpick comes out with wet batter, it needs more time. Keep an eye on the cake in the last 10-15 minutes of baking to avoid overcooking.
Can I freeze the Date Loaf Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to three months. When you're ready to enjoy it, 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).