Pecan Date Cake
A rich, nutty cake packed with pecans, dates, and candied fruit, perfect for special occasions or teatime indulgence, offering a sweet, chewy, and crunchy texture.
Ingredients
Instructions
- Sift flour and sugar together.
- Mix pecans, chopped dates, and candied fruit.
- Beat eggs, vanilla, and salt until well combined.
- Add the flour mixture to the egg mixture and blend.
- Pour the batter over the fruit and nut mixture and work with hands until thoroughly blended.
- Line a loaf pan with wax paper and pour the batter into it.
- Bake at 275°F (135°C) for 2 1/2 hours.
- Remove the wax paper immediately after baking.
Tips & Substitutions
For a richer flavor, consider toasting the pecans before adding them to the batter. If you don't have candied fruit, dried cranberries or raisins can be a good substitute. Ensure that the dates are moist for better blending; if they're dry, soak them in warm water for a few minutes. This cake also pairs beautifully with Lemon Chess Pie(Good!) for dessert.
Serving Suggestions
Serve slices of Pecan Date Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It also makes a great accompaniment to coffee or tea during afternoon gatherings. Consider pairing it with other sweet treats like Cashew Nut Cookies for a varied dessert platter.
Storage & Reheating
Store any leftover Pecan Date Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate, where it can last for up to a week. Reheat individual slices in the microwave for a few seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Date Cake contains roughly 1781 calories, with 21g protein, 210g carbohydrates, and 89g fat. It is an excellent source of dietary fiber (63% of the Daily Value), protein (42% of the Daily Value), and iron (34% of the Daily Value). Note that it is relatively high in sodium, at 510mg per serving (22% 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 ahead of time?
Yes, this Pecan Date Cake can be made a day in advance. The flavors often improve as it sits. Just ensure it is stored properly to maintain its moisture.
What can I use instead of eggs?
If you're looking for an egg substitute, try using 1/4 cup of unsweetened applesauce or a flaxseed mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water) per egg. This will help bind the ingredients together.
Is it possible to freeze this cake?
Absolutely! You can freeze the Pecan Date Cake by wrapping it tightly in plastic wrap and placing it in an airtight container. It can be frozen for up to three months. Thaw it in the refrigerator before serving.
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).