Date Pecan Cake
A rich, nutty cake infused with dates and pecans, featuring a moist texture and sweet aroma, perfect for teatime or special occasions with a hint of wine aroma.
Ingredients
Instructions
- Sift the dry ingredients twice. Remove a small amount to mix with the pecans and dates, then set aside.
- Beat the egg whites until stiff and set aside.
- Gradually beat the egg yolks with the sugar until well combined.
- Add the sifted dry ingredients, vanilla, chopped pecans, and chopped dates to the egg yolk mixture and fold in gently.
- Fold in the beaten egg whites carefully until just combined.
- Pour the batter into a tube pan and bake at 350°F (175°C) for 1 hour.
- Once cooled, soak a lint-free cloth in blackberry wine, wrap the cake, and store in an airtight container for 2-3 weeks. Re-wet the cloth with wine if it dries out.
Tips & Substitutions
For a lighter texture, ensure to fold the egg whites in gently without deflating them. If you're out of dates, try using dried figs or raisins as a substitute. Toasting the pecans beforehand can enhance their flavor. To add a hint of citrus, consider incorporating some orange zest into the batter. This cake is great for special occasions or as a sweet treat alongside coffee.
Serving Suggestions
This Date Pecan Cake is delicious on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a hot cup of tea or coffee for a delightful afternoon treat. It also makes an excellent dessert for gatherings, complementing dishes like the Christmas Fruit And Nut Cake beautifully.
Storage & Reheating
To store the Date Pecan Cake, wrap it tightly in plastic wrap or foil once it has cooled completely. For optimal flavor, keep it in an airtight container at room temperature. If you prefer a moist texture, you can re-soak the cloth with blackberry wine every few days. This cake can last for up to 2-3 weeks when stored properly.
Nutrition & Diet Analysis (per serving)
Each serving of Date Pecan Cake contains roughly 494 calories, with 6g protein, 85g carbohydrates, and 3g fat. It is an excellent source of vitamin C (48% of the Daily Value) and dietary fiber (28% of the Daily Value), and a good source of calcium and potassium. It also contributes 8g of dietary fiber toward your daily target.
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 make this cake ahead of time?
Yes, this cake actually improves in flavor as it sits. Making it ahead allows the flavors to meld beautifully. Just be sure to wrap it well and store it properly. It can be made up to two weeks in advance, and the soaking method with blackberry wine helps keep it moist.
What can I substitute for pecans?
If you don't have pecans, walnuts or almonds work well as substitutes in this recipe. They will provide a similar crunch and nutty flavor. For a nut-free version, you can use sunflower seeds or pumpkin seeds, though the texture will differ slightly.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can dry out the cake. Keep an eye on it during the last 10 minutes of baking.
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).