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Date-Topped Cake

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YIELD

8 servings

PREP

15 min

COOK

55 min

READY

90 min

Ingredients

1 237
CUP ML DATES
chopped
1 5
TEASPOON ML BAKING SODA
1 237
CUP ML WATER
boiling
1 ½ 355
1 5
TEASPOON ML BAKING POWDER
1.7
TEASPOON ML SALT
1 237
CUP ML SUGAR
1 1
EACH EACH EGGS
beaten
1 15
TABLESPOON ML BUTTER
melted
½ 118
CUP ML NUTS
chopped
Date topping
1 237
CUP ML SUGAR
158
CUP ML WATER
boiling
1 1
DASH DASH SALT *
1 237
CUP ML DATES
chopped, pitted
½ 118
CUP ML NUTS
chopped

Directions

Pit and cut up dates; add soda dissolved in boiling water and let stand In bowl.

Combine flour, baking powder, salt and sugar; add to dates along with egg and butter.

Mix well; stir in nuts.

Turn into greased 8 inch baking pan.

Bake in 350℉ (180℃) F oven for 55 minutes.

Topping: Combine sugar, boiling water, salt, pitted dates and nuts.

Pour over cake as soon as it comes from oven.

Let cake cool in pan.

Serve warm or cold, topped with whipped cream, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 385g (13.6 oz)
Amount per Serving
Calories 1051 19% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 380mg 16%
Total Carbohydrate 71g 71%
Dietary Fiber 11g 46%
Sugars g
Protein 29g
Vitamin A 3% Vitamin C 1%
Calcium 10% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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