Sandwich Cake
A rich and nutty layered sandwich cake featuring dates, chopped nuts, and a fluffy meringue topping, perfect for special occasions or teatime treats. Delightful and satisfying.
Ingredients
Instructions
- Cream the butter until smooth.
- Add sugar and blend well.
- Add eggs and milk, stirring until well mixed.
- Mix baking powder and salt with flour, then combine with the wet ingredients.
- Add vanilla and mix until smooth.
- Spread the batter to a 1/2-inch thickness in a greased and flour-dusted 11 x 8-inch cake pan.
- Cover the batter with the cut dates evenly.
- Layer chopped nuts over the dates.
- Beat 2 egg whites until stiff peaks form.
- Gradually add 1 cup brown sugar to the beaten egg whites.
- Spread the meringue over the layer of nuts.
- Bake in a preheated 350°F oven for 25 minutes.
Tips & Substitutions
For a richer flavor, consider using brown butter instead of regular butter. You can substitute chopped walnuts for the nuts or use a combination of different nuts for added texture. If you're short on time, you can use store-bought meringue instead of making it from scratch. This cake also pairs beautifully with Pumpkin Pecan Pie Squares for a delightful dessert spread.
Serving Suggestions
Slice the sandwich cake into squares for a charming presentation. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. Serve alongside fresh fruit for a colorful plate. This cake is perfect for dessert tables and special occasions, complementing other treats like Almond Legend Cake.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds or enjoy at room temperature. Avoid reheating the entire cake to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sandwich Cake contains roughly 654 calories, with 5g protein, 53g carbohydrates, and 44g fat. It is an excellent source of calcium (26% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1257mg per serving (55% 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 different fruits instead of dates?
Yes, you can substitute chopped dried figs, apricots, or raisins for the chopped dates if you prefer. Just ensure the fruit is chopped to a similar size to maintain even distribution and texture in the cake.
What can I do if my meringue doesn't form stiff peaks?
If your meringue isn't forming stiff peaks, make sure your mixing bowl and beaters are completely clean and free from any grease. Adding a pinch of cream of tartar can also help stabilize the meringue. If it still doesn’t work, try using fresh egg whites as older ones may not whip well.
Is it possible to make this cake gluten-free?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend. Make sure to choose one that is suitable for baking. Additionally, check all other ingredients, like baking powder, to ensure they are gluten-free.
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).