Imagine sinking your fork into a rich, moist cake that's bursting with sweet dates, crunchy walnuts, and melty chocolate chips - a dessert that transforms an ordinary moment into a extraordinary culinary experience. This Chocolate Chip Date Nut Cake isn't just a recipe; it's a journey of flavors that will make your taste buds dance and your guests beg for seconds. Whether you're a baking novice or a seasoned pro, this cake promises to be your new go-to dessert that's surprisingly simple to create yet impressively delicious.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup chopped dates
- 1/2 cup walnuts, chopped
- 1/2 cup butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to ensure easy removal.
- In a small bowl, combine the chopped dates and walnuts. Sprinkle 2 tablespoons of the flour over the dates and nuts to prevent them from sinking to the bottom of the cake during baking. Toss gently to coat and set aside.
- In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the remaining flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the flour-coated dates, walnuts, and chocolate chips using a spatula, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Once cooled, slice and serve. Optional: Dust with powdered sugar or serve with a scoop of vanilla ice cream for extra indulgence.
Tips
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
- Flour Coating Trick: Coating dates and nuts in flour prevents them from sinking to the bottom of the cake during baking.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Check for Doneness: Use the toothpick test - it should come out with just a few moist crumbs, not completely clean.
- Cooling is Crucial: Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to prevent breaking.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving Suggestion: A scoop of vanilla ice cream or a light dusting of powdered sugar can elevate this cake from delicious to extraordinary!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
