Joel'S Mother'S Great Date Nut Cake
A rich, nutty date cake infused with candied pineapple, cherries, and a hint of lemon, perfect for special occasions or holiday gatherings with bold flavors.
Ingredients
Instructions
- Cream the butter and sugar together until smooth.
- Add the beaten egg yolks to the creamed mixture.
- Sift the flour with baking powder and salt, then gradually add to the mixture.
- Stir in vanilla and lemon juice.
- Dredge the chopped candied pineapple and cherries in a little flour and fold into the batter.
- Add the chopped pecans to the batter.
- Gently fold in the beaten egg whites.
- Pour the batter into a greased large tube pan with waxed paper at the bottom.
- Bake at 250°F (121°C) for approximately 3 hours until a toothpick inserted in the center comes out clean.
- Allow to cool before removing from the pan. The cake freezes well.
Tips & Substitutions
To enhance the flavor, consider using Medjool dates as they are sweeter and more moist. If you're short on time, pre-chopped candied fruit can save you effort. For a lighter option, substitute half the butter with unsweetened applesauce. Ensure all ingredients are at room temperature for better mixing, and don't skip dredging the fruit in flour to prevent sinking.
Serving Suggestions
This Date Nut Cake is delightful on its own, but you can elevate it with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a cup of tea or coffee for a cozy afternoon treat. It also serves as a wonderful dessert alongside American recipes like Saucy-Cheesy Meatloaf for a comforting meal.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To enjoy it again, simply thaw at room temperature or warm individual slices in the microwave for about 15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Joel'S Mother'S Great Date Nut Cake contains roughly 1678 calories, with 22g protein, 133g carbohydrates, and 124g fat. It is an excellent source of dietary fiber (88% of the Daily Value), iron (72% of the Daily Value), and protein (43% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2240mg per serving (97% 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?
Fresh dates can be used, but they have a higher moisture content, which may alter the cake's texture. If using fresh dates, reduce the amount of butter slightly to maintain the right consistency. Also, chop the fresh dates and mix them with a bit of flour to help them integrate better into the batter.
Is it necessary to add lemon juice?
Lemon juice adds a subtle brightness that balances the sweetness of the cake. While it can be omitted, you may want to substitute it with a teaspoon of lemon extract or simply reduce the sugar slightly to maintain the flavor balance. It's best to experiment to find what suits your taste.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Since it bakes at a low temperature, it’s essential to check for doneness around the 2.5-hour mark. If it needs more time, continue checking every 10-15 minutes to avoid overbaking.
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).