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 pecansfrying 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 minutesor 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.
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.
- 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
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In a small saucepan, heat the butter and oil over medium heat.
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Add the chopped almonds and pecans, frying them for a few seconds until fragrant.
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Remove from heat and stir in the chopped dates. Mix well and set aside to cool.
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In a large bowl, beat the eggs, vanilla extract, and sugar until light and fluffy.
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In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
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Gently fold half of the flour mixture into the egg mixture.
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Add half of the warm milk and mix lightly.
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Repeat with the remaining flour mixture and milk, mixing gently until just combined.
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Fold the date and nut mixture into the cake batter, ensuring even distribution.
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Pour the batter into a 9×5-inch loaf pan lined with parchment paper.
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Bake in a preheated oven at 350°F (180°C) for 50 minutes, or until a skewer inserted in the center comes out clean.
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Transfer the cake to a wire rack and let it cool completely before slicing.
- 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.
Serving: 1 SliceCalories: 280kcalCarbohydrates: 38gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 31mgSodium: 96mgPotassium: 248mgFiber: 2gSugar: 22gVitamin A: 62IUVitamin C: 0.04mgCalcium: 69mgIron: 1mg