Grandma Plempel'S Date And Nut Cake
A moist, nutty date and walnut cake with sweet cherries, perfect for dessert or tea time, offering rich flavors and delightful textures in every bite.
Ingredients
Instructions
- Dissolve baking soda in boiling water and pour over chopped dates. Let sit for a while to soften.
- Cream together margarine, sugar, beaten egg, salt, and vanilla until well combined.
- Add the date mixture, flour, cream of tartar, and chopped walnuts to the creamed mixture. Mix thoroughly.
- Pour batter into a prepared baking pan and bake at the appropriate temperature until done.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have walnuts, pecans or almonds can be great substitutes. Make sure to chop the dates finely for even distribution in the cake. To enhance the taste, you can add a teaspoon of cinnamon or nutmeg to the batter. If you're short on time, using pre-chopped dates can save you preparation time.
Serving Suggestions
Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious treat. It pairs wonderfully with a cup of coffee or tea, making it a perfect afternoon snack. For a festive touch, consider garnishing with additional maraschino cherries or a sprinkle of powdered sugar. It could also complement a light salad like Mandarin-Pineapple Fruit Salad.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it cold for a delightful texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Plempel'S Date And Nut Cake contains roughly 1277 calories, with 11g protein, 58g carbohydrates, and 99g fat. It is an excellent source of potassium (99% of the Daily Value), dietary fiber (27% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 chopped dates?
Yes, you can use fresh dates, but make sure to remove the pits and chop them finely. You may need to adjust the water amount slightly since fresh dates contain more moisture than dried ones.
What can I substitute for the butter or margarine?
You can substitute the butter or margarine with coconut oil or a plant-based butter alternative if you prefer a dairy-free option. The flavor may slightly change, but the cake will still be delicious.
Is it possible to make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Be sure to check that the other ingredients, like baking soda and cream of tartar, are gluten-free as well to ensure the entire cake remains gluten-free.
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).