Self-Frosted Date Cake
A moist, sweet date cake with a tender crumb, featuring natural caramel flavors from dates. Perfect for dessert or teatime, appealing to fruit and cake lovers alike.
Ingredients
Instructions
- Mix the chopped dates, baking soda, and boiling water together and let cool.
- Cream together the sugar and shortening until light and fluffy.
- Add eggs to the creamed mixture, then incorporate the flour, baking soda, and salt.
- Pour the batter into a large greased and floured cake pan.
- Bake until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For best results, use fresh dates for a richer flavor. If you don't have shortening, you can substitute with an equal amount of unsalted butter, though it may alter the texture slightly. Make sure the baking soda is fresh for optimal rising. Consider adding chopped nuts for extra crunch or a hint of cinnamon for added warmth.
Serving Suggestions
This self-frosted date cake is delightful served warm or at room temperature. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious contrast. It also pairs beautifully with a cup of tea or coffee, making it a perfect afternoon treat. For a festive twist, serve alongside Melt Away Cookies during gatherings.
Storage & Reheating
Once cooled, wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices for up to three months. To reheat, microwave individual slices for about 15-20 seconds or warm in an oven at low heat.
Nutrition & Diet Analysis (per serving)
Each serving of Self-Frosted Date Cake contains roughly 482 calories, with 11g protein, 102g carbohydrates, and 4g fat. It is an excellent source of iron (23% of the Daily Value) and protein (21% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 761mg per serving (33% 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 dried fruits instead of dates?
Yes, you can substitute chopped dried figs or prunes for a different flavor profile. However, keep in mind that the sweetness and moisture content may vary, so adjust the sugar and liquid accordingly.
What type of cake pan should I use?
A large, greased and floured 9x13 inch cake pan works best for this recipe. If you prefer, you can also use two 9-inch round pans for a layered cake. Just adjust the baking time accordingly.
How can I tell when the cake is done baking?
Insert a toothpick or a cake tester into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If it has wet batter on it, continue baking and check every few minutes.
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).