Date, Nut & Chocolate Chip Loaf Cake
A moist, flavorful loaf cake featuring sweet dates, crunchy nuts, and chocolate chips, perfect for satisfying dessert cravings or a delightful tea-time treat.
Ingredients
Instructions
- Soak chopped dates, baking soda, cold water, and hot water together in a small bowl overnight.
- In a large bowl, cream together margarine, sugar, and eggs.
- Gradually blend in the flour, alternating with the date mixture.
- Add salt, chopped nuts, vanilla, and chocolate chips, mixing well.
- Pour the batter into greased and floured loaf pans.
- Bake at 350°F (175°C) for 60 to 70 minutes until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute half of the margarine with applesauce to reduce fat content, similar to the way it's done in Applesauce Fudgies. Make sure to chop the dates finely to integrate them better into the batter. If desired, add spices like cinnamon or nutmeg for warmth.
Serving Suggestions
This loaf cake is delicious on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a warm cup of tea or coffee. For a delightful dessert experience, try serving it alongside Pineapple And Nut Cookies for a sweet treat spread.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the loaf cake for up to a week or freeze slices for up to three months. To reheat, simply microwave individual slices for about 20 seconds or warm in the oven at 350°F (175°C) for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Date, Nut & Chocolate Chip Loaf Cake contains roughly 839 calories, with 15g protein, 135g carbohydrates, and 28g fat. It is an excellent source of iron (32% of the Daily Value), dietary fiber (31% of the Daily Value), and protein (29% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1779mg per serving (77% 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 different types of nuts in this recipe?
Absolutely! Feel free to substitute walnuts or pecans for the chopped nuts. You can even leave them out entirely if you prefer a nut-free version, and the cake will still turn out delicious.
How can I make this loaf cake gluten-free?
To make a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that all other ingredients are also gluten-free, and check for any cross-contamination if necessary.
Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar by up to one cup without significantly affecting the texture. Consider using a sugar substitute or adding extra dates to maintain sweetness while lowering sugar content.
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).