Luscious Date Bar Cake Recipe - Allrecipes.com
Luscious Date Bar Cake Recipe
  • READY IN 55 mins

Luscious Date Bar Cake

Recipe by  

"An easy cake densely packed with dates and pecans. It's cut into bars for easy snacking. "

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the sugar and eggs, then stir in the flour mixture. Stir in the vanilla, pecans and dates.
  3. Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cut into bars while cake is still warm.
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Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2009

This is a great recipe. Regarding the low review: because there is no oil or butter in the recipe, the moisture content of the dates is very important in how "luscious" this cake is. I get a tub of dates at Costco and I dig out the stickiest, most moist dates in the tub and use for this recipe. This is especially important for the drier 'Deglet Noor' variety of dates. If you can get your hands on *very fresh* 'Medjool' dates, the recipe is phenomenal. In summary, don't use dried up dates because most of the moisture in this cakes derived from the dates and if the dates aren't moist then the cake will be dry. If this were truly a bad recipe, it wouldn't be rated so high. This is a case where the quality of ingredients counts. I have made this a few times and I am comfortable changing it up a little depending on what I have on hand. It's great as-is, but I like it with a handful of Guittard milk chocolate chips and/or a handful of Baker's coconut, too! People who have never eaten dates before rave when they try this cake!

 
Most Helpful Critical Review
Oct 02, 2009

I hate to give negative reviews but I found this cake to be dry and tasteless. I was sorely disappointed because the word "luscious" in and of itself calls to mind other words such as moist, creamy, rich, etc. This was none of those. I was able to salvage the recipe by frosting them with a browned butter icing, but as-is they are dry little bars.

 

10 Ratings

Jan 29, 2008

Made it and tastes great.

 
Sep 02, 2004

I lowered the batter down for 6 people, because I had only one egg, but when I made the dough, it was to little for the pan. I doubled everything (exept for the egg) and made cookies instead. They were delisious! Since there are 5 people in my family, I give it 10 thumbs up!

 
Oct 11, 2006

Excellent recipe! Make sure to cut the bars while warm it's so much easier.

 
Mar 25, 2009

Tried and everyone loved it at home. Substituted raisins, cashews instead of pecan and added less sugar.

 
Oct 17, 2005

This recipe was easy and came out terrific. The only problem I had was whether to add whipped cream or ice cream to it; the whipping cream won!

 
Apr 06, 2009

I served this topped with some Greek yogurt - the 'tang' of the yogurt offset the 'too sweet' of the cake. Thanks for the great recipe!

 

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Nutrition

  • Calories
  • 193 kcal
  • 10%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 56 mg
  • 2%

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

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