Holiday Date And Nut Cake
A moist, fragrant holiday cake bursting with sweet dates, warm spices, crunchy nuts, and a buttery vanilla finish—perfect for family gatherings or a cozy dessert spread.
Ingredients
Instructions
- Cream sugar and oil together.
- Add eggs one at a time, mixing well after each addition.
- Whisk in flour, baking soda, allspice, cinnamon, and salt, then fold in buttermilk and vanilla.
- Stir in chopped dates and nuts until evenly distributed.
- Pour batter into a 9½×14×2‑inch pan and bake at 350°F for 40 minutes, or until a knife inserted comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have buttermilk, you can substitute it with a mixture of milk and vinegar or lemon juice. Chopping the dates and nuts finely will help them distribute evenly throughout the cake. Ensure that your baking soda is fresh for the best rise. This cake also pairs beautifully with Ora E. Stewart'S Cherry Slices for a delightful dessert spread.
Serving Suggestions
Serve slices of Holiday Date And Nut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It can also be enjoyed alongside a cup of tea or coffee for a delightful afternoon snack. For a festive touch, garnish with chopped nuts or a sprinkle of powdered sugar. This cake is a wonderful addition to holiday gatherings or paired with Jackie'S Waffles for a brunch.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to four days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice a piece and warm it in the microwave for about 15-20 seconds, or until just warmed through, to enjoy its delicious flavors again.
Nutrition & Diet Analysis (per serving)
Each serving of Holiday Date And Nut Cake contains roughly 434 calories, with 7g protein, 71g carbohydrates, and 14g fat. It is an excellent source of calcium (25% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 1149mg per serving (50% 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 different nuts in the recipe?
Absolutely! While walnuts and pecans are traditional choices, you can use any nuts you prefer or have on hand, such as almonds or hazelnuts. Just ensure they are chopped to similar sizes for even distribution throughout the cake.
What can I substitute for the eggs if I want to make this cake vegan?
You can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit until it thickens). These substitutes will help bind the ingredients while keeping the cake moist.
How can I tell when the cake is done baking?
The cake is done when a toothpick or knife inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on the baking time, and if the top is browning too quickly, you can loosely cover it with aluminum foil to prevent burning.
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).