Date Tea Cake
A moist and flavorful date tea cake featuring tender dates and rich butter, perfect for teatime or dessert, appealing to those who enjoy sweet, fruity baked goods.
Ingredients
Instructions
- Cut off and discard a one-inch slice from the top of the fruit. Pencil a zigzag guideline around the top of the fruit.
- With a sharp knife, cut around the fruit following the line to form a zigzag edge. Using a spoon, scoop out the pulp.
- In a mixing bowl, cream together 1 cup butter and 1 cup firmly packed brown sugar until light and fluffy.
- Add 2 eggs one at a time, beating well after each addition.
- Stir in 1/2 teaspoon vanilla extract.
- Gradually fold in 2 cups sifted flour until just combined.
- Fold in the diced dates or whole dates that have been cut up.
- Pour the batter into a greased baking pan and bake at 350°F (175°C) for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool, then dust with powdered sugar before serving.
Tips & Substitutions
For a richer flavor, consider using light brown sugar instead of dark. If you don't have dates on hand, you can substitute with dried figs or raisins, although the taste will differ. Ensure your butter is at room temperature for easy creaming. For added texture, toss the diced dates in a bit of flour before folding them into the batter to prevent clumping.
Serving Suggestions
This Date Tea Cake is delightful on its own or served with a dollop of whipped cream. It pairs beautifully with a cup of tea or coffee. For a fun twist, serve it alongside a scoop of vanilla ice cream to create a simple yet decadent dessert. You can also explore other sweet options like Nutjammer Cookies for a dessert platter.
Storage & Reheating
Store leftover Date Tea Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, simply thaw at room temperature or warm slices in the microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Date Tea Cake contains roughly 1114 calories, with 16g protein, 222g carbohydrates, and 4g fat. It is an excellent source of iron (40% of the Daily Value), protein (31% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of potassium and calcium. 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 use other types of sugar instead of brown sugar?
Yes, you can use granulated sugar or coconut sugar, but the flavor and moisture content will differ. Brown sugar adds richness and moisture, while granulated sugar will make the cake slightly drier. Adjust the recipe according to your preference.
What can I substitute for butter if I want a dairy-free version?
You can use coconut oil or a dairy-free margarine as a substitute for butter. Make sure they are in a similar state to room temperature for proper mixing. This will create a slightly different flavor but will still yield a delicious cake.
How do I know when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs attached. If it comes out with wet batter, continue baking for a few more minutes and check again. The edges should also be slightly golden.
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).