Date and Nut Cake | Moist and Delicious

31 Comments

1. […] 🙂 Walnuts may be substituted with pecans or cashew nuts. Here is a link to the recipe https://www.recipesaresimple.com/date-and-nut-cake/ jQuery(document).ready(function($) { $.post('http://lovefoodvideos.com/wp-admin/admin-ajax.php', […]

2. I cut the sugar in half and omitted the icing. I was afraid that it might not be sweet enough but it is.
   It’s so delicious! I I’m planning to add dried fruit and see if that can pass for a modern fruit cake during the holidays.

   1. Yes sugar can be reduced – I do that too sometimes. It would make a nice twist on fruit cake:) Thank you and please visit again!

3. How come my cake sank in the middle? Please advise me what did I do wrong. I have been baking my regular cakes on 350F so I am not sure if the heat was too high for this particular cake.

4. I am just so thrilled that I tried this recipe! It is delicious and moist and just awesome! Thanks a million Shana for sharing this brilliant recipe.

   1. Thanks so much Marya. Happy to know you liked it and that it turned out well. I love this cake!

5. i have tasted the cake and it’s delicious. i was just wondering if i could bake it in several small loaf pans:) thank you.

   1. That’s wonderful to hear. Sorry I was on vacation. Yes indeed, you can bake in smaller pans or loaf pans.. Just watch for browning as timing may differ slightly.

6. Looks so delicious must try my all time favourite cake

   1. Thank you. It’s always a hit 🙂 Enjoy baking!

7. I baked the cake&it was delicious except for sugar,next time I will cut sugar into half.thank u for sharing the recipe

8. Can it be made a day or two ahead of holiday rush and froze

9. Loved loved recipe very moist. 1st fresh date nut bread. Friend gave the dates. Always open for something new and simple. Now come the dishes.

10. Beautiful looking cake, and tasted great. Thank you for sharing. Just dusted with powder sugar, no sauce.

    1. Thank you so much.. Yes it is wonderful without sauce as a tea cake as well!

11. I substituted the flour with (1/3 cup coconut flour + 1/2 cup all-purpose flour)
    + added one extra egg & increased the liquids = it came out FABULOUS!!

    1. Hi! That’s great to know! I like the additions to the recipe.. Must give a different flavor!

12. Im new to baking so please pardon my ignorance. I don’t have vanilla – can I use vanilla essence ?

    1. Yes.. Vanilla essence can be used here.

13. How many grams of flour please? Will this equate to 12 ozs? Sorry I am only used to metric!

14. Absolutely delicious ,thank you so much for this recipe, will certainly make again!!

    1. Thank you Betty 🙂

15. […] I made this a few weeks ago due to a surplus of dates we received from our friends and family during Ramadan. So I decided to try this recipe out! Here’s a link to it: https://recipesaresimple.com/date-and-nut-cake/ […]

16. I tried this in a loaf pan and was so disappointed. Excessive browning and cooking around the edges, and the middle stayed liquidy and uncooked. I had to pull it out after 45 mins. No idea what I did wrong

    1. Hi Dee,
       Sorry to hear that. I have never had that result. Are you using a conventional oven? Two things likely going on.
       Since cakes bake from the outside, inwards; the last part to cook is the centre… Using a metal pan will speed up the process too.
       We need to even out the heating, depending on the type of oven and size… You can try lowering the temperature by 25 degrees and cooking a bit longer. This slows down the browned edge and gives the centre more time at the same time. Keep an eye on the progress.
       Usually, recipes call for convection oven temperatures and timings. if you have a conventional oven, you will need to reduce the heat. Try a regular cake pan also next time. You can also place a aluminium baking sheet/tray on the rack below the baking rack to lower the temperature.
       Hope you will try it out it’s such a lovely cake:)

17. Thank you so much for your response. Very helpful!

18. Hi Shana, just to clarify the oven temp of 350 F you have provided is a convection oven temp? In which case if I’m using conventional baking, I would have to raise the temp, not lower it, correct?

    1. Hi Dee. I would keep the temperature same and cook a bit longer if needed. Just keep an eye on it.

19. Hi Shana, sorry about all the back and forth – the temp of 350 F that you have provided is a convection oven temp?

    1. yes:) convection oven..

20. The cake was perfect. To keep it lower carb, I sub’d allulose for white sugar and swerve brown sugar for the frosting/glaze. Truly one of the best cake recipes I’ve made. Thank you!