Date Nut Cake
📜 Collection: Unknown Twenty Five | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic, dense fruit and nut cake loaded with rich dates and crunchy pecans. Perfectly spiced and baked low and slow for a moist, tender crumb.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 4 hours | None | 16 servings |
🔪 Key Equipment
- Mixing bowl
- Baking pan
Ingredients
Cake Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 lb. | Oleomargarine | Softened |
| 1 lb. (2 cups) | Sugar | Granulated |
| 6 | Eggs | Whole |
| 1 qt. | Pecan halves | Whole |
| 1 lb. | Dates | Pitted |
| 4 cups | Flour | All-purpose |
| 1 tsp. | Baking powder | Standard |
| 2 oz. | Lemon extract | Liquid |
Instructions
Step 1: Mixing and Baking
- Preheat the oven to 250°F.
- Cream together the 1 lb. oleomargarine and 1 lb. sugar until smooth.
- Beat in the 6 eggs one at a time.
- Fold in the 1 qt. pecan halves and 1 lb. dates.
- Sift together the 4 cups flour and 1 tsp. baking powder, then gently mix into the batter along with the 2 oz. lemon extract.
- Pour the batter into a greased pan and bake at 250°F for 4 hours if using 1 pan, or for 2 hours if splitting the batter into 2 pans, until golden brown and firm to the touch.
💡 Make-Ahead & Storage: This cake stores exceptionally well and can be wrapped tightly and aged for several days before serving.
Original Recipe Scan
