Date Cake Recipe - Allrecipes.com

Date Cake

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"This cake becomes more moist each day that it is covered. This recipe was my Grandmother's and we always had this cake at Christmas. I know the recipe is at least 60 years old."

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Ingredients Edit and Save

Original recipe makes 10 to 12 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 C). Grease and flour two 8 inch round cake pans. Set aside. Put dates in a bowl with soda and pour boiling water on top. Set a side.
  2. In a large mixing bowl, mix together 1 cup sugar, 2 1/2 cups flour and 1 cup chopped walnuts. Add egg, 1 teaspoon vanilla, pinch of salt and tablespoon butter. Mix to combine. Finally, stir in chopped dates with liquid. Mix well. Pour batter into prepared pans.
  3. Bake for 25 to 30 minutes. Cake will pull away from sides of pans and be golden brown.
  4. In a medium saucepan, combine buttermilk, 1 cup sugar, pinch of salt and 4 tablespoons flour. Cook on medium heat until thickened. Stir in 1 teaspoon vanilla and remaining cup of walnuts.
  5. Spread mixture between layers and on top of cake. Let filling run down the sides of cake.
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Reviews More Reviews

Most Helpful Positive Review
May 26, 2003

this recipe was given to me many, many years ago. i was delighted to see that someone else had it and enjoys it as much as i do. it's really one of the best cakes that i have made. all cake lovers must try it. it deserves 10 stars.

 
Most Helpful Critical Review
Feb 02, 2005

Since I bake alot,I really should have paid more attention to the ingrediants.A tablespoon of butter is not enough oil for this cake.And 4 tablespoons of flour in a icing?And that is what the icing tastes like.Flour.I actually used less that the recipe called for and still,thats the taste.Dry,flour tasting,not good at all.Possible the worst cake I have ever baked.

 

9 Ratings

Nov 03, 2003

Although the cake is good, I wouldn't give it 5 stars. It didn't "wow me" as I thought it would. My husband really liked it and we both agree that it is the icing that makes it. I feel that it isn't really moist enough right after the baking process. The cake is predominantly a nut cake and not a date cake. The dates only seem to accent it, which isn't unusual as the recipe calls for 2 cups on nuts and only 1 cup of dates. As it stands, I have to say that taste is entirely a personal matter and I can only speak for myself. It tastes fine, but I prefer a meatier tecture when it comes to a date cake.

 
May 26, 2003

I was crushed when I lost my mother's date cake recipe and could not find another we liked as well- Guess what- this one is even better. Thanks!

 
Dec 13, 2007

great! I did add a extra tablespoon of butter but everyone loved it. Very easy to prepair & looked nice with drizzled frosting.

 
Jan 09, 2012

I made this for my mom's 82nd birthday; it is an old-fashioned recipe and it was just right! The user who mentioned the glaze tasted like flour was correct -- there was more than a faint hint of flour taste to it. Maybe cornstarch or another thickener would do better? The cake is also quite sweet; nice with a strong cup of coffee.

 
Oct 13, 2014

I love dates and have been looking for a good recipe for date cake. This cake turned out rather dry. It definitely needs more butter & dates and less flour. As for the topping, I omitted the flour and used molasses sugar which turned out just fine. It claims to become more moist as the day goes. So far that hasn't happened.

 
Apr 26, 2014

I'm glad to see this old recipe. My grandmother, born in 1886, made this cake in a tube pan every Christmas when I was growing up. I have her old recipe, but it is only a list of ingredients without directions. Mine never turn out exactly like hers and now I know it's because I have been mixing it up wrong. Her icing was different, though--she used sweet milk, less flour, and added a cup of dates. I love this cake.

 

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Nutrition

  • Calories
  • 458 kcal
  • 23%
  • Carbohydrates
  • 74.3 g
  • 24%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 15.9 g
  • 25%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 223 mg
  • 9%

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

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