Old-Fashioned Date Nut Cake(Recipe Over 50 Years Old)
A moist, rich date nut cake with tender chopped dates and nuts, perfect for tea or dessert, appealing to those who enjoy classic, nostalgic baked goods.
Ingredients
Instructions
- Cream together the sugar, butter, and eggs and set aside.
- Place the flour in a separate bowl.
- Add chopped dates and nuts to the flour.
- Put soda in a cup of boiling water and pour over the date-nut-flour mixture.
- Add the wet mixture alternately to the creamed mixture, mixing well.
- Pour the batter into a greased 7 x 11-inch pan.
- Bake in a preheated oven at 375°F (190°C) for 20 minutes.
- Serve the cake warm or cooled, with whipped cream if desired.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have walnuts, pecans can work as a great substitute. Ensure the dates are soft and sticky for the best results. If you prefer a denser cake, you might add a bit more flour. For a unique twist, try adding a teaspoon of vanilla extract to the batter.
Serving Suggestions
This Old-Fashioned Date Nut Cake can be served warm or at room temperature, and it pairs beautifully with whipped cream for added indulgence. It makes a delightful dessert for afternoon tea or a sweet treat after dinner. For a complete meal, consider serving it alongside a light salad or a scoop of vanilla ice cream.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last for about a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or enjoy it cold with a dollop of whipped cream.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Date Nut Cake(Recipe Over 50 Years Old) contains roughly 621 calories, with 8g protein, 67g carbohydrates, and 37g fat. It is a good source of iron (16% of the Daily Value), protein (15% of the Daily Value), and dietary fiber (15% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
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 nuts in this recipe?
Yes, you can substitute walnuts with other nuts like pecans or almonds if you prefer. Just chop them up and add them to the flour mixture as instructed. Each nut will impart its own unique flavor, so feel free to experiment.
What can I do if I don't have chopped dates?
If you don't have chopped dates, you can substitute them with raisins or dried apricots. While the flavor will differ slightly, these alternatives will still provide a nice sweetness and texture to the cake.
How can I make this cake gluten-free?
To make this cake gluten-free, replace the all-purpose flour with a gluten-free flour blend. Be sure to check that the other ingredients, like baking soda, are also gluten-free. This will help achieve a similar texture and flavor in your 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).