Teen'S Date Cake
A rich, date and pecan loaf with sweet vanilla notes, perfect for dessert or tea time, appealing to those who enjoy nutty, fruity baked treats.
Ingredients
Instructions
- Cream together the sugar and eggs in a mixing bowl.
- In a separate bowl, combine the flour, salt, and baking powder, then sift this mixture over the chopped pecans and dates to coat them evenly.
- Add the coated nuts and dates to the sugar and egg mixture, mixing well to combine.
- Stir in the vanilla extract until fully incorporated.
- Pour the batter into a loaf pan and bake at 275°F (135°C) for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of cinnamon or nutmeg to the batter. If you don't have pecans, walnuts can be a great substitute. For a gluten-free option, use almond flour in place of regular flour. Make sure to chop the dates finely for better distribution throughout the cake, similar to how you would prepare ingredients for American recipes.
Serving Suggestions
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. It can also be enjoyed with a cup of coffee or tea. For a special touch, serve it alongside fresh fruit, like sliced pears or berries, to complement the sweetness of the cake.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice a piece and warm it in the microwave for 10-15 seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Teen'S Date Cake contains roughly 616 calories, with 8g protein, 107g carbohydrates, and 5g fat. It is an excellent source of vitamin C (46% of the Daily Value), calcium (34% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 2406mg per serving (105% 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 fresh dates instead of dried?
Fresh dates have a different moisture content compared to dried dates, which can affect the texture of the cake. If using fresh dates, reduce the amount of liquid in the recipe slightly or increase the baking time to ensure a proper bake.
What can I substitute for vanilla extract?
If you don't have vanilla extract, you can use almond extract for a different flavor profile. Alternatively, a tablespoon of bourbon or rum can add a rich depth to the cake. Just be cautious with the quantity as these flavors can be strong.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If the toothpick has wet batter on it, continue baking for a few more minutes and check again.
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).