Date 'N Nut Cake
A moist, flavorful date and nut cake with a tender crumb, perfect for tea time or special occasions, combining the natural sweetness of dates with crunchy nuts.
Ingredients
Instructions
- Cover chopped dates with 1 cup boiling water and let stand for 1 hour.
- Stir the date mixture 3 times during standing.
- In a large bowl, mix sugar, shortening, egg yolks, chopped nuts, and vanilla.
- Add the date mixture to the bowl and stir well.
- In a separate bowl, combine flour, soda, baking powder, and salt.
- Add the dry ingredients to the wet mixture and mix well.
- Beat the egg whites until stiff and fold into the batter lightly.
- Pour the batter into a well-greased and floured angel food cake pan.
- Bake at 350°F (175°C) for about 1 hour.
- Let the cake stand in the pan for 10 minutes after baking.
- Turn out the cake and allow to cool completely.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white. You can substitute the shortening with unsalted butter for a more decadent cake. Ensure the dates are pitted and chopped finely to distribute evenly throughout the batter. If you prefer a nut-free option, you can omit the nuts or replace them with seeds like sunflower seeds for added crunch.
Serving Suggestions
Serve the Date 'N Nut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with coffee or tea, making it a delightful treat for afternoon gatherings. For a casual snack, consider serving it alongside the Little Pizzas For Teens for a fun, varied spread.
Storage & Reheating
Store any leftover Date 'N Nut Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate, where it can last for up to a week. To reheat, simply slice and warm in the microwave for a few seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Date 'N Nut Cake contains roughly 518 calories, with 5g protein, 80g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (29% of the Daily Value) and vitamin C (23% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1248mg per serving (54% 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 ones?
Yes, you can use fresh dates, but they may add more moisture to the batter. If using fresh dates, consider reducing the amount of boiling water slightly and adjust the baking time if necessary, as fresh dates can make the cake denser.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum to help with the cake's structure. This way, you can enjoy a delicious gluten-free version of this classic cake.
How can I enhance the flavor of the cake?
You can enhance the flavor by adding spices such as cinnamon or nutmeg to the dry ingredients. Additionally, a splash of orange or lemon zest can brighten the flavors. Experimenting with different nuts, like walnuts or pecans, can also add a unique twist to the cake.
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).