Dorthea'S West Haven Date Cake
A rich, moist date cake with chocolate chips and nuts, offering deep caramel flavors accented by cocoa. Perfect for dessert or teatime gatherings, appealing to chocolate and fruit lovers alike.
Ingredients
Instructions
- Pour hot water over chopped dates.
- Add baking soda to the mixture and set aside to cool.
- Cream sugar and shortening together.
- Mix the cooled date mixture with the creamed sugar and shortening, then add salt.
- Add eggs and vanilla extract, mixing well.
- Gradually add sifted flour and cocoa, blending until smooth.
- Pour batter into a lightly greased 9 x 13 x 2-inch pan.
- Sprinkle the top with 1/2 cup Hershey's mini chocolate chips and 1/2 cup chopped nuts.
- Bake for 35 minutes at 325°F if using a glass pan or 350°F for a metal pan.
- Allow to cool slightly before serving plain or with whipped cream.
Tips & Substitutions
For optimal texture, ensure your shortening is softened before creaming with sugar. You can substitute the chopped dates with dried figs or raisins if necessary. For a richer flavor, consider adding a teaspoon of cinnamon or nutmeg to the batter. If you prefer a more decadent treat, drizzle with Carolyn'S Hot Fudge Sauce after baking.
Serving Suggestions
Serve your Dorthea'S West Haven Date Cake plain for a delightful treat, or with a dollop of whipped cream for extra indulgence. It pairs beautifully with a scoop of vanilla ice cream or a cup of coffee. For a fun twist, try serving alongside Chocolate Waffle Iron Cookies for a sweet dessert spread.
Storage & Reheating
Store any leftover date cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. For longer storage, wrap in plastic wrap and freeze for up to three months. To reheat, simply warm in the oven at 300°F for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Dorthea'S West Haven Date Cake contains roughly 205 calories, with 4g protein, 27g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (29% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 745mg per serving (32% 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 fresh dates instead of dried for this recipe?
While fresh dates can be used, they contain more moisture, which may alter the cake's texture. If using fresh, reduce the added water slightly and adjust baking time as needed. Dried dates are recommended for the best results.
What can I use instead of shortening?
If you're looking for a healthier option, you can substitute shortening with unsalted butter or coconut oil. Just remember that using butter will give the cake a richer flavor, while coconut oil will add a subtle tropical note.
Is there a way to make this cake gluten-free?
Yes, you can easily make this cake gluten-free by substituting all-purpose flour with a gluten-free flour blend. Ensure that your baking soda is also gluten-free, and your cake will still turn out delicious and moist.
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).