Ruth'S Date Cake
Ruth's Date Cake is a moist, flavorful dessert combining sweet dates, crunchy walnuts, and a tender crumb. Its rich, caramel-like taste makes it perfect for sharing at gatherings or as a thoughtful homemade gift. No frosting required, and it keeps well when wrapped and frozen for future enjoyment.
Ingredients
Instructions
- Pour boiling water over the dates, walnut pieces, and soda, then let stand.
- Cream together sugar and lard or Crisco.
- Add the beaten eggs.
- Add the water from the dates.
- Mix in the flour and salt.
- Stir in the dates, nuts, and vanilla.
- Do not frost the cake.
- Let the cake cool before slicing into small loaf sizes.
- Wrap in Saran Wrap, then aluminum foil.
- Freeze for storage.
- Cut into small gifts and add brightly colored ribbons for presentation.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of lard or Crisco. If you're short on dates, you can substitute half with dried figs or raisins. Ensure the dates are pitted and chopped evenly for consistent texture. If you prefer a softer cake, slightly reduce the flour. This cake can also be enhanced with a pinch of cinnamon or nutmeg for added warmth.
Serving Suggestions
This Date Cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a special treat. Consider serving it alongside a cup of tea or coffee for a cozy afternoon snack. For gifting, cut the cake into small pieces and tie them with brightly colored ribbons to create a charming presentation.
Storage & Reheating
Once the cake is fully cooled, it should be wrapped tightly in Saran Wrap and then in aluminum foil to prevent freezer burn. This Date Cake can be stored in the freezer for up to three months. When ready to enjoy, let it thaw in the refrigerator overnight before slicing and serving.
Nutrition & Diet Analysis (per serving)
Each serving of Ruth'S Date Cake contains roughly 1995 calories, with 12g protein, 137g carbohydrates, and 127g fat. It is an excellent source of vitamin C (50% of the Daily Value), dietary fiber (37% of the Daily Value), and iron (25% of the Daily Value), and a good source of vitamin D and calcium. Note that it is relatively high in sodium, at 1006mg per serving (44% 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 nuts in this recipe?
Yes, you can substitute walnuts with pecans or almonds according to your preference. Just ensure they are chopped to a similar size as the walnuts for even distribution in the cake.
What can I use if I don't have lard or Crisco?
If you prefer not to use lard or Crisco, a good alternative is unsalted butter. You can also use vegetable oil, but keep in mind that the texture may vary slightly.
How long does it take to bake this cake?
The baking time for Ruth's Date Cake is typically around 45 to 55 minutes at 350°F (175°C). Be sure to check for doneness by inserting a toothpick in the center; it should come out clean when the cake is ready.
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).