Date-Nut Cake Roll
A moist and flavorful date-nut cake roll featuring chopped dates and nuts, ideal for dessert or teatime, appealing to those who enjoy rich, nutty flavors and light textures.
Ingredients
- 8 oz. package whole pitted dates, chopped ⓘ
- 1 cup water ⓘ
- 1/4 cup sugar ⓘ
- 1 cup all-purpose flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon ground allspice ⓘ
- dash of salt ⓘ
- 3/4 cup finely chopped nuts ⓘ
- 2 (3 oz.) packages cream cheese, softened ⓘ
- 1/4 cup margarine, softened ⓘ
- Powdered sugar for dusting ⓘ
- 1/4 c. margarine, softened ⓘ
Instructions
- Grease and flour the bottom and sides of a 15 x 10 x 1-inch jellyroll pan; set aside.
- Combine chopped dates, water, and sugar in a saucepan and cook until the dates are soft and mixture is thickened, about 10 minutes.
- Allow the date mixture to cool slightly.
- In a mixing bowl, whisk together flour, baking powder, ground allspice, and salt.
- Add the cooled date mixture to the dry ingredients and mix well.
- Stir in 3/4 cup finely chopped nuts into the batter.
- Pour the batter into the prepared jellyroll pan and spread evenly.
- Bake at 375°F (190°C) for about 15 minutes or until the cake is golden and springs back when lightly touched.
- While the cake is still warm, turn it out onto a clean towel dusted with powdered sugar and peel off the parchment paper.
- Spread softened cream cheese and margarine mixture over the warm cake.
- Sprinkle with additional chopped nuts if desired.
- Roll up the cake tightly in the towel, starting from one of the short ends.
- Allow the rolled cake to cool completely before unrolling gently.
- Dust with powdered sugar before serving.
Tips & Substitutions
To ensure even baking, spread the batter evenly in the jellyroll pan and check for doneness a minute or two before the suggested time. If you don't have allspice, a mix of cinnamon and nutmeg can work well. For a healthier twist, consider using whole wheat flour instead of all-purpose. Always use a clean towel dusted with powdered sugar to prevent sticking while rolling.
Serving Suggestions
This Date-Nut Cake Roll makes a delightful dessert for gatherings, complementing coffee or tea beautifully. For added flavor, serve with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs nicely with a side of fresh fruit for a balanced plate. For more desserts, browse more American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm individual slices in the microwave for 10-15 seconds until just warmed through. Avoid overheating to keep the cream cheese filling from melting completely.
Nutrition & Diet Analysis (per serving)
Each serving of Date-Nut Cake Roll contains roughly 222 calories, with 2g protein, 50g carbohydrates, and 3g fat. It is a good source of dietary fiber (18% of the Daily Value), calcium (15% of the Daily Value), and vitamin C (14% of the Daily Value). Note that it is relatively high in sodium, at 758mg per serving (33% 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?
Absolutely! While the recipe calls for finely chopped nuts, you can substitute walnuts, pecans, or even almonds based on your preference. Just be sure to chop them finely so they blend well into the cake.
What can I do if my cake cracks while rolling?
If your cake cracks, don’t worry! You can cover the cracks with the cream cheese mixture or sprinkle more nuts on top to disguise them. Rolling the cake while it's still warm also helps it to be more flexible and reduces cracking.
Can I freeze the Date-Nut Cake Roll?
Yes, you can freeze the cake roll! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to 2 months. To serve, thaw in the refrigerator overnight and dust with powdered sugar before enjoying.
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).