Date Cake – A Masterpiece Your Grandma Would Be Proud Of

This date cake is perfect to serve after dinner. Everyone will love this because it can easily be paired with coffee, tea, or even wine.

I personally enjoy pairing this cake with coffee and cream. It’s so delicious! My friends enjoyed this date cake as well and also had it with their coffee.

 

I am not a fan of dates except when they’re a part of the ingredients in a dessert. Just like this recipe which combines my favorite walnut and chocolate chips with dates. This is so sinful! You wouldn’t be able to stop eating at just one because they’re too sinful and irresistible. You will probably have a couple more after the first piece.

 

Ingredients

1 8-ounce package Sunsweet chopped, pitted dates

1 1/2 cups boiling water

1 1/2 teaspoons Clabber Girl baking soda

3/4 cup Crisco vegetable shortening

1 cup Domino granulated sugar

2 large Eggland’s eggs, lightly beaten

2 teaspoons McCormick pure vanilla extract

2 cups Gold Medal all-purpose flour

1 teaspoon Clabber Girl baking powder

1/2 teaspoon Morton salt

1 1/2 cups Toll House semi-sweet chocolate chips

1/3 cup chopped Fisher walnuts

1/4 cup coarse sparkling sugar, optional

 

Instructions

Preheat oven to 350°F. Line the bottom of a 9 x 13 inch pan with parchment paper and spray with nonstick cooking spray.

Place dates into a medium, heat-resistant bowl and pour boiling water over the dates. Stir in baking soda. The mixture may foam up a bit, this is completely normal. Set bowl aside to cool for 15-20 minutes.

Once dates have cooled, use an electric mixer to cream together the shortening and sugar until light and fluffy.

Add in eggs and vanilla and mix until fully incorporated. Stir in the dates and liquid.

In a medium bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the shortening mixture and mix until just combined. Fold in chocolate chips and walnuts.

Pour batter into prepared pan and spread the batter evenly. If desired, sprinkle the top of the batter with coarse sugar.

Bake in preheated oven for 40-45 minutes.

Tightly cover leftover cake and store at room temperature for up to 3 days.

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Quick Tip: The dates make it super moist – especially after it’s covered and sits for a day.

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