Texas Disaster Cake
A rich, moist cake combining dates, coconut, and nuts with a hint of orange peel, perfect for hearty desserts or special gatherings with ice cream or whipped topping.
Ingredients
Instructions
- Combine sugar, butter, flour, eggs, and orange peel. Beat until fluffy.
- Mix soda into buttermilk and add to the batter.
- Stir in coconut, nuts, and chopped dates.
- Pour the mixture into a greased 9x13-inch pan.
- Bake at 300 to 325°F for 50-60 minutes.
- Serve in squares with whipped topping or ice cream.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo. If you don't have buttermilk on hand, you can substitute it with regular milk mixed with a teaspoon of vinegar or lemon juice. Ensure to chop the dates finely for even distribution throughout the cake. This recipe is versatile; feel free to add spices like cinnamon or nutmeg for extra warmth.
Serving Suggestions
Serve Texas Disaster Cake warm or at room temperature, topped with whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat. For an added twist, serve alongside a fresh fruit salad or browse more American recipes for complementary dishes.
Storage & Reheating
Store leftover Texas Disaster Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place individual squares in the microwave for about 15-20 seconds or warm them in a preheated oven at 300°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Disaster Cake contains roughly 301 calories, with 6g protein, 52g carbohydrates, and 9g fat. It is a good source of dietary fiber (16% of the Daily Value), iron (13% of the Daily Value), and protein (12% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
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 a different type of nut in this recipe?
Yes, you can substitute the nuts with your favorite variety, such as pecans or walnuts. Just keep in mind that each type of nut will lend a different flavor and texture to the cake. Toasting the nuts lightly beforehand can enhance their flavor.
How can I make this cake gluten-free?
To make a gluten-free version of Texas Disaster Cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains a binding agent like xanthan gum for the best texture. This will allow you to enjoy the same delicious cake without gluten.
Can I freeze the Texas Disaster Cake?
Yes, you can freeze Texas Disaster Cake. Allow it to cool completely, then wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag. It can be frozen for up to three months. Thaw overnight in the refrigerator before serving.
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).