Date Cake Recipe -
Date Cake Recipe
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Date Cake

Recipe by  

"Simple coffee cake with a wonderful flavor and unique broiled topping."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch square pan Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a saucepan, combine water and raisins. Bring to a boil and cook for 5 minutes. Remove from heat and stir in chopped dates and baking soda. Set aside.
  2. In a large bowl, cream together 1/2 cup butter and 3/4 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour, salt and date mixture. Pour batter into prepared pan.
  3. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven, and set oven to Broil.
  4. Make Topping: In a saucepan, melt 4 tablespoons of butter. Stir in brown sugar, cream and chopped nuts. Spread mixture over warm cake and place under broiler until lightly browned, about 3 minutes. Watch carefully - it burns easily under the broiler. Cool before serving.
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Reviews More Reviews

May 27, 2003

Very moist,good flavor. Wonderful topping. Good old fashioned cake like my mother used to make.

Nov 23, 2009

This is OUTSTANDING. Fun to make with kids, too! I made the recipe as directed except that I didn't have cream on hand, so our topping was made with milk instead. It was delicious! The topping was starting to burn under my broiler after 1 1/2 minutes so watch it carefully. Did I mention how good this is?? It would be great with some spiced whipped cream!


18 Ratings

Mar 02, 2009

Ok, I made quite a few adjustments (sorry!!!), but it was a delicious cake, and I am sure it would be amazing as written as well. I used 2 cups chopped dates and a half cup raisins. I boiled the fruit in 3/4 cup water and 3/4 cup orange juice with some cinnamon. When I added the baking soda it had a mini lava effect like a science fair project (I didn't think about the acid from the orange juice and baking soda, oops), but not enough to be a mess, and it didn't ruin the flavor. I used almond extract instead of vanilla, and I also added nuts to the cake. I messed up the topping the first time I made it (adding the cream to the hot butter wasn't pretty) so I just did a topping of butter, brown sugar, and cinnamon. Anyway, my whole family loved this recipe. They said they would buy it in a coffee shop. I didn't think it was that pretty, so if I made it for company I would increase the recipe and make it in a bundt pan, or slice it like a loaf cake and serve with sauce and whipped cream.

Nov 01, 2010

My original username was LAUREL1 and this is my recipe that I posted in 2001. The orginal recipe comes from the Ukrainian Church Ladies of Holden, Alberta, Canada cookbook of my mother's when I was a little girl. It was and still is my favourite coffee cake. The original recipe calls for 1/2 cup of raisins, not 1-1/2 cups. Thank you, Corinne, for the photo. I'm tickled.

Nov 06, 2008

its very good

Aug 25, 2010

Wonderful recipe! Followed it exactly and it came out beautifully moist and rich, but not overpowering (I was afraid it would be too sweet!). Was a big hit with the family and a HUGE hit with the colleagues :) Thanks for sharing!

May 24, 2010

This is the best coffee cake I've ever had. It's very moist. Instead of the topping I used sour cream icing.

Mar 01, 2011

Great recipie. Very easy and effective. Am fussy baker and this is very pleasant surprise.


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  • Calories
  • 366 kcal
  • 18%
  • Carbohydrates
  • 53 g
  • 17%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 253 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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