Date Spice Cake
A moist, flavorful spice cake featuring dates and walnuts, perfect for dessert or tea time, appealing to those who enjoy warm, spicy baked treats.
Ingredients
Instructions
- Stir together the flour, baking soda, salt, cinnamon, and nutmeg.
- Toss the pitted dates with the dry mixture to separate them, then add the chopped walnuts.
- Beat the eggs slightly until blended.
- Gradually beat in the sugar until the mixture is thickened and pale lemon in color.
- Add the sour cream and beat to blend thoroughly.
- Gradually and gently beat in the flour mixture until the batter is smooth.
- Turn the batter into a greased 9 x 9 x 1 3/4-inch cake pan.
- Bake in a preheated oven for 35 to 40 minutes.
Tips & Substitutions
For a richer flavor, consider soaking the pitted dates in warm water for 10 minutes before chopping. If you don't have walnuts, pecans or almonds can be great substitutes. You can also replace sour cream with Greek yogurt for a slightly tangy twist. This cake is perfect for gatherings and can be made ahead of time, allowing the flavors to deepen, similar to Grandma's Old-Fashioned Coffee Cake.
Serving Suggestions
This Date Spice Cake is delightful served plain or with a dusting of powdered sugar. For added indulgence, pair it with whipped cream or a scoop of vanilla ice cream. It also goes well with a cup of coffee or tea, making it a perfect afternoon treat. Consider serving alongside Easy Chocolate Shakes for a fun dessert combo.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, you can refrigerate it for a week or freeze it for up to 3 months. To reheat, simply warm individual slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Date Spice Cake contains roughly 683 calories, with 9g protein, 92g carbohydrates, and 33g fat. It is an excellent source of dietary fiber (33% of the Daily Value) and calcium (23% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1075mg per serving (47% 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 dried fruit other than dates?
Yes, you can substitute dates with other dried fruits like figs or raisins. However, keep in mind that each fruit has a different sweetness level, so you may want to adjust the sugar in the recipe accordingly. Dried apricots or cranberries also add a unique flavor and texture.
What can I use instead of sour cream?
If you don't have sour cream on hand, Greek yogurt is a fantastic alternative that maintains the moisture and richness of the cake. You can also use buttermilk, which will add a slight tanginess and keep the cake tender. Just ensure to keep the measurement the same.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there's wet batter on the toothpick, allow the cake to bake for an additional 5 minutes and test again. Keep an eye on the color of the top as well; it should be golden brown.
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).