Fresh Apple-Date Nut Cake
A moist, flavorful apple-date nut cake featuring fresh apples, chopped dates, and pecans, perfect for dessert or teatime gatherings with warm spices and fruity richness.
Ingredients
Instructions
- Combine sugar, oil, eggs, salt, lemon, orange, and vanilla flavorings in a large bowl.
- Beat well until mixture is smooth and well blended.
- Add flour, baking soda, chopped apples, chopped dates, and pecans to the mixture.
- Mix until all ingredients are evenly incorporated.
- Pour batter into a well-greased and floured tube pan.
- Bake at 325°F (163°C) for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moister cake, consider adding a cup of chopped dates along with the apples. If you don’t have lemon or orange flavoring, substitute with an equal amount of freshly squeezed citrus juice. Make sure to sift the flour and baking soda together for a lighter texture. This cake is great for using up excess apples, making it a perfect choice for fall baking!
Serving Suggestions
Serve this delightful cake with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider drizzling a simple glaze made from powdered sugar and lemon juice over the top. This cake is also a fantastic addition to any potluck or holiday gathering.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice and microwave for 10-15 seconds, or warm in a preheated oven at 300°F (150°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Apple-Date Nut Cake contains roughly 1353 calories, with 4g protein, 65g carbohydrates, and 123g fat. It is an excellent source of vitamin C (113% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1835mg per serving (80% 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 a different type of oil in this recipe?
Yes, you can substitute vegetable oil with canola oil or melted coconut oil. Each will impart a slightly different flavor, but they will all work well in this recipe. Just ensure that the oil you choose has a high smoke point to maintain the integrity of the cake.
What can I use if I don't have chopped dates?
If you don't have chopped dates on hand, you can substitute with raisins or dried cherries for a similar sweetness and texture. Alternatively, you can skip the dried fruit altogether for a simpler apple cake, though the flavor will be different.
Can I freeze this cake for later?
Absolutely! This cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to three months. To thaw, leave it in the refrigerator overnight, then bring it to room temperature before serving.
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).