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W e l c o m e... And Enjoy!

Sunday, March 28, 2010

Date Nut Cake for Easter

Growing up...I can't recall an Easter Holiday without Mom's Date Nut Cake.  And I don't even know where she got the recipe...but every Easter, we had Date Nut Cake and freshly whipped cream.  I hope you enjoy this as much as the memories it brings back. 

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Date Nut Cake

1/2 pkg dates  (4 ounces)
1 cup water, hot
1 teaspoon baking soda
1/2 cup walnuts
1 1/2 cup cake flour
1 teaspoon baking powder
2 tablespoon butter
1 cup sugar
1/2 teaspoon salt
1  egg
1/2 pkg dates  (4 ounces)
1/2 cup walnuts
3/4 cup sugar
2/3 cup water

Preheat oven to 350F.

Mix first three ingredients together and let cool completely.

Add walnuts, cake flour and baking powder and stir gently. Add butter, sugar, salt and egg. Stir completely and bake in a prepared 8 X 8" pan until tester comes out clean.

Topping: Cook until syrupy and spread on warm cake. Serve cooled.

I have also made this in a 9" round pan.   After cooling and refrigerating, split the layer and put the filling in the middle at finish off the top.  Recipe works very well with Splenda.

Notes:  Doris Harlow Mockridge

Yield: 8 servings

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My Carolina Kitchen said...

Both of my brother-in-laws are diabetic and I'm always on the outlook for recipes with Splenda. I'll be sure to pass your date nut Easter cake along to them. I know it must be amazing with the nuts.

Mr. Bill said...

Hi Sam...I am not diabetic..but received a "good scare" from my doctors report. Been on Sugar Busters lifestyle since December and so far have lost 30 pounds...but still have 50 to go. Blood sugar back to 6.2 for a more normal range!

Anonymous said...

Hi -- This recipe looks great. However, I've no idea what 1/2 pkg. of dates means? How big is your package? Could you give that measurement in cups or weight? Thanks.

Mr. Bill said...

Sorry for the confusion...I wrote this recipe just as my Mother had it written in the back of her old cookbook. We used Dromedary brand and a full package is eight ounces.

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