Picnic Cake with Dates
Indulge in the nostalgic charm of this Picnic Cake with Dates, a moist and tender dessert that’s perfect for casual gatherings or a sweet treat on-the-go. Packed with naturally sweet chopped dates softened in boiling water, this cake boasts warm notes of cinnamon and nutmeg, making it a comforting choice for any season. A blend of granulated and brown sugar lends depth to its sweetness, while optional walnuts or pecans add a delightful crunch. Easy to prepare in under 20 minutes, this cake bakes to perfection in under an hour, filling your kitchen with an irresistible aroma. Serve it plain, with a dusting of powdered sugar, or alongside a cup of coffee or tea for the ultimate crowd-pleaser. Whether you're planning a picnic or craving a cozy dessert, this date-filled cake will quickly become a family favorite!
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Recipe Information
Ingredients
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a small bowl, combine the chopped dates, boiling water, and baking soda. Let it sit for 10 minutes to soften the dates, then stir lightly.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Use a hand mixer or stand mixer for best results.
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the softened date mixture (including the liquid) and the optional chopped nuts, if using. The batter will be thick.
Transfer the batter to the prepared baking pan and spread it evenly using a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan on a wire rack for about 20 minutes before slicing and serving. Serve plain, or with a dusting of powdered sugar for an extra touch.
Nutrition Facts
Calories |
4538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.7 g | 314% | |
| Saturated Fat | 129.2 g | 646% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 3099 mg | 135% | |
| Total Carbohydrate | 565.2 g | 206% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 352.1 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 352 mg | 27% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1900 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
