Moist Date Cake With Buttermilk Icing
A moist and flavorful date cake with warm spices and a rich buttermilk icing, perfect for dessert or tea gatherings, appealing to those who enjoy sweet, nutty treats.
Ingredients
Instructions
- Combine sugar, salad oil, and eggs; beat until creamy.
- Sift dry ingredients including flour, baking soda, salt, and spices; add alternately with buttermilk to the creamed mixture.
- Stir in vanilla, chopped walnuts, and chopped dates.
- Pour batter into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for 45 minutes.
- Cool the cake and spread with buttermilk icing.
Tips & Substitutions
For a lighter cake, consider substituting half of the salad oil with unsweetened applesauce. Adding an extra egg can enhance moisture. Use fresh nutmeg for a more intense flavor. If you don't have walnuts, pecans or even almonds would work well. Ensure you measure the flour accurately for best results.
Serving Suggestions
Serve this moist date cake warm or at room temperature, topped with buttermilk icing. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy alongside a cup of coffee or tea for a delightful afternoon treat. For a festive twist, serve it with a side of Great Spinach Dip for a balanced snack.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake in a sealed container for up to a week. To reheat, microwave individual slices for about 15 seconds or warm in a preheated oven at 300°F for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Moist Date Cake With Buttermilk Icing contains roughly 463 calories, with 5g protein, 13g carbohydrates, and 42g fat. Note that it is relatively high in sodium, at 995mg per serving (43% 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 other types of nuts in this recipe?
Yes, you can substitute walnuts with pecans, almonds, or even pumpkin seeds if you prefer. Just ensure that any nuts used are chopped and evenly mixed into the batter to maintain the cake's texture.
Can I make this cake in advance?
Absolutely! This cake actually tastes better after a day as the flavors meld. You can bake it a day ahead, cool completely, and store it covered at room temperature until you're ready to serve. Just add the icing right before serving.
How do I know 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. Ensure you check around the 40-minute mark, as oven temperatures can vary. Overbaking may lead to a drier cake.
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).