Self-Iced Cake
A rich, moist cake bursting with the flavors of dates or raisins, chocolate chips, and nuts. Its self-icing feature makes it easy to serve, perfect for those craving a decadent treat with a hint of sweetness and texture. Ideal for casual gatherings or a comforting dessert at home.
Ingredients
Instructions
- Combine chopped dates or raisins, boiling water, and soda; let stand until cool.
- Cream shortening and sugar together.
- Add eggs and beat well.
- Gradually add flour, salt, and cream of tartar; stir until well blended.
- Stir in the cooled date mixture.
- Pour the batter into a greased 13 x 9 x 2-inch pan.
- Sprinkle chocolate chips and chopped nuts over the top of the batter.
- Bake at 350°F (175°C) for about 30 minutes.
- Allow to cool before serving.
Tips & Substitutions
For a lighter version, consider substituting half of the shortening with applesauce or yogurt. You can also use agave syrup or honey in place of sugar for a different sweetness profile. Ensure the dates or raisins are finely chopped to integrate well into the batter. If you prefer a nut-free version, simply omit the walnuts or pecans.
Serving Suggestions
Serve this Self-Iced Cake warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It pairs beautifully with a cup of coffee or tea. For a delightful twist, try it alongside Vanilla Glazed Pumpkin Bread for a seasonal dessert spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds or enjoy it at room temperature. This cake also freezes well; wrap slices individually in plastic wrap and store them in a freezer-safe container.
Nutrition & Diet Analysis (per serving)
Each serving of Self-Iced Cake contains roughly 447 calories, with 10g protein, 62g carbohydrates, and 13g fat. It is an excellent source of potassium (99% of the Daily Value), dietary fiber (49% of the Daily Value), and iron (39% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 721mg per serving (31% 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 or raisins?
Absolutely! Dried apricots or figs can work well as substitutes. Just ensure they are chopped finely to maintain the cake's texture. Adjust the sweetness accordingly, as different fruits can vary in sugar content.
What can I do if I don't have cream of tartar?
If you don’t have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar. This will help stabilize the batter and give it the needed lift.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Look for one that contains xanthan gum to help with the texture. Be sure to check that all other ingredients, like the chocolate chips, are gluten-free as well.
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).