Easy Date and Nut Cake Recipe
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This Easy Date and Nut Cake is packed with the rich, caramel-like sweetness of dates and the nutty crunch of pecans and almonds, this cake is a must-try. The best part? It’s easy to make, stores well, and is freezer-friendly, making it ideal for meal prep or unexpected guests.
Why You’ll Love This Recipe
- Amazing Flavor – The combination of fried almonds and pecans with sweet dates creates a deliciously rich taste.
- Easy to Make – No complicated steps, just mix, bake, and enjoy.
- Perfect for Any Occasion – Serve it with coffee, as a dessert, or as an afternoon snack.
- Freezer-Friendly – Make it ahead and store slices for later.
Step-by-Step Instructions
Step 1: Prepare the Date and Nut Mixture
- In a small saucepan, heat the butter and oil over medium heat.
- Add the chopped almonds and pecans, frying them for a few seconds until fragrant.
- Remove from heat and stir in the chopped dates. Mix well and set aside to cool.
Step 2: Prepare the Cake Batter
- In a large bowl, beat the eggs, vanilla extract, and sugar until light and fluffy.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gently fold half of the flour mixture into the egg mixture.
- Add half of the warm milk and mix lightly.
- Repeat with the remaining flour mixture and milk, mixing gently until just combined.
Step 3: Assemble and Bake
- Fold the date and nut mixture into the cake batter, ensuring even distribution.
- Pour the batter into a 9×5-inch loaf pan lined with parchment paper.
- Bake in a preheated oven at 350°F (180°C) for 50 minutes, or until a skewer inserted in the center comes out clean.
- Transfer the cake to a wire rack and let it cool completely before slicing.
Tips for the Perfect Date and Nut Cake
- Use Fresh Nuts – Freshly chopped pecans and almonds enhance the flavor and texture.
- Don’t Overmix the Batter – This ensures a tender and moist cake.
- Check for Doneness – Every oven is different; insert a toothpick in the center to test.
- Enhance the Flavor – Add a pinch of cinnamon or cardamom for a warm, spiced touch.
How to Serve Date and Nut Cake
- With Coffee or Tea – A slice pairs beautifully with a warm cup of coffee or tea.
- As a Dessert – Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- With a Nutty Topping – Sprinkle extra toasted nuts on top before serving.
How to Store and Freeze
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keeps well in the fridge for up to a week.
- Freeze: Wrap slices in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.
More Cake Recipes
This Easy Date and Nut Cake is a perfect balance of sweet and nutty flavors, making it a fantastic treat for any occasion. Whether you enjoy it fresh out of the oven or from your freezer stash, it’s always a delightful bite. Happy baking!
Date Cake with Nuts
Enjoy this easy date cake with nuts. It combines the sweetness of dates with the crunch of pecans and almonds for a delicious treat.
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Servings: 11 Slices
Calories: 280kcal
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs room temperature
- ½ cup warm milk
- 1 teaspoon vanilla extract
- ¾ cup sugar
- ¼ cup unsalted butter
- ¼ cup cooking oil
- ¾ cup chopped pitted dates
- ½ cup chopped almonds and pecans
Instructions
- In a small saucepan, heat the butter and oil over medium heat.
- Add the chopped almonds and pecans, frying them for a few seconds until fragrant.
- Remove from heat and stir in the chopped dates. Mix well and set aside to cool.
- In a large bowl, beat the eggs, vanilla extract, and sugar until light and fluffy.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gently fold half of the flour mixture into the egg mixture.
- Add half of the warm milk and mix lightly.
- Repeat with the remaining flour mixture and milk, mixing gently until just combined.
- Fold the date and nut mixture into the cake batter, ensuring even distribution.
- Pour the batter into a 9×5-inch loaf pan lined with parchment paper.
- Bake in a preheated oven at 350°F (180°C) for 50 minutes, or until a skewer inserted in the center comes out clean.
- Transfer the cake to a wire rack and let it cool completely before slicing.
Video
Notes
- Select dates that are slightly firm.
- You can substitute almonds and pecans with your favorite nuts, but these two nuts pair particularly well with dates.
- If you bake this cake in a small loaf pan, it will rise significantly. If you’re concerned about it becoming too dark on top, cover it tightly with aluminum foil.
Nutrition
Serving: 1 Slice | Calories: 280kcal | Carbohydrates: 38g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 96mg | Potassium: 248mg | Fiber: 2g | Sugar: 22g | Vitamin A: 62IU | Vitamin C: 0.04mg | Calcium: 69mg | Iron: 1mg
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This cake sounds fabulous. I love everything in it, from the dates to the nuts. But my favorite thing is that you described it caramelly.
Hi Jeff, We just had The Holy month of Ramadan and there was some dates left, since we consume a lot of it in this month. Making this cake was the best way to use it 🙂