Search
by Ingredient

Moroccan Date Cake

StarStarStarStarEmpty star

Your rating

Recipe

Try something new with this delicious cake that is perfect to entertain relatives at your next family gathering.

 

Yield

10 servings

Prep

15 min

Cook

30 min

Ready

45 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ cup butter
Camera
¼ cup sugar
or up to double amount
Camera
4 large eggs
Camera
1 teaspoon baking powder
Camera
1 cup unbleached all-purpose flour
white
Camera
1 teaspoon cinnamon
Camera
1 teaspoon nutmeg
Camera
½ teaspoon cloves
ground
Camera
½ cup milk
Camera
½ teaspoon vanilla extract
Camera
1 cup dates
pitted, chopped
Camera
½ cup walnuts
chopped
Camera
1 x whipped cream
fresh
* Camera

Ingredients

Amount Measure Ingredient Features
118 ml butter
Camera
59 ml sugar
or up to double amount
Camera
4 large eggs
Camera
5 ml baking powder
Camera
237 ml unbleached all-purpose flour
white
Camera
5 ml cinnamon
Camera
5 ml nutmeg
Camera
2.5 ml cloves
ground
Camera
118 ml milk
Camera
2.5 ml vanilla extract
Camera
237 ml dates
pitted, chopped
Camera
118 ml walnuts
chopped
Camera
1 x whipped cream
fresh
* Camera

Directions

Preheat the oven to 325℉ (160℃). Cream together the butter and sugar. Beat in the eggs. Combine the baking powder, flour, cinnamon, nutmeg, and cloves. Add the dry ingredients to the egg mixture, beating well. Mix in the milk and vanilla. Beat well. Add the chopped dates and walnuts and stir again to distribute them evenly.

Butter and flour a 9 inch cake pan. Pour the batter into the pan. Bake for about 30 minutes, until a knife inserted into the center comes out clean.

Serve with fresh whipped cream.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 27251% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 100mg 4%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 10%
Sugars g
Protein 13g
Vitamin A 8% Vitamin C 1%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe