Mother'S Applesauce Date Cake
A moist, flavorful applesauce date cake with warm cinnamon and chopped nuts, perfect for coffee or dessert, suitable for gatherings and family treats.
Ingredients
Instructions
- Blend margarine, sugar, and egg until smooth.
- Mix dry ingredients: flour, soda, salt, cinnamon, and baking powder.
- Add the egg mixture, applesauce, vanilla, and chopped dates to the dry ingredients and mix well.
- Pour batter into a greased 9 x 13-inch pan.
- Sprinkle chopped nuts evenly over the top.
- Bake at 350°F (175°C) for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving. Can be enjoyed as a coffee cake or with whipped cream as a dessert.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. You can also substitute half of the applesauce with mashed bananas for added sweetness. If you don’t have chopped dates, raisins or dried apricots can be used as alternatives. Be sure to sift the dry ingredients for a lighter cake texture, and mix just until combined to avoid overworking the batter.
Serving Suggestions
Serve this cake warm or at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea, making it perfect for brunch. For a festive touch, consider serving it alongside a slice of Happy Cake for a delightful dessert spread.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or place the whole cake in a preheated oven at 300°F (150°C) for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Applesauce Date Cake contains roughly 551 calories, with 6g protein, 53g carbohydrates, and 37g fat. It is a good source of calcium (15% of the Daily Value), protein (11% of the Daily Value), and vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 998mg 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 make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend includes xanthan gum, which helps to provide the necessary structure in gluten-free baking. Keep an eye on the baking time, as gluten-free cakes may require slight adjustments.
How can I make this cake more flavorful?
To enhance the flavor, consider adding a teaspoon of vanilla extract or a tablespoon of orange zest to the batter. You can also experiment with spices by adding nutmeg or allspice in addition to the cinnamon, giving the cake a warm and aromatic profile.
Is it possible to freeze this cake?
Absolutely! This cake freezes well. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can be frozen for up to 3 months. To enjoy, thaw it overnight in the refrigerator and bring it to room temperature before serving, or warm it gently in the oven.
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).