Thank you for stopping by, lovely readers! I’m absolutely thrilled to share this Old‑Fashioned Boiled Date Cake—a deeply rich, moist treat that tastes like a cozy hug from nonna’s kitchen. If you adore classic, comforting desserts, you’re in the right place. And hey—want more deliciousness in your inbox? Don’t forget to subscribe for recipes by email!
Overview of Recipe Content
This Boiled Date Cake is the kind of timeless dessert that suits a soothing afternoon tea, holiday gathering, or anytime you’re craving something warm and tender. You’ll love it because:
- It’s gorgeously moist, with caramel-kissed dates that melt on your tongue
- Rustic and sweet, yet not overly sugary—perfect with coffee
- Packed with wholesome fiber and nutritious dates
What You’ll Need
- Ingredients
- 1 cup (175 g) chopped dates, packed
- 1 cup (240 ml) boiling water
- 1 tsp baking soda
- ¼ cup (60 g) unsalted butter, softened
- ¾ cup (150 g) brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups (190 g) all-purpose flour
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup (60 g) chopped walnuts or pecans (optional)
- Tools Needed
- Medium saucepan
- Mixing bowls
- 8‑ or 9‑inch cake pan
- Whisk and wooden spoon
- Substitutions & Additions
- Swap pecans for walnuts (or omit nuts if desired)
- Add a pinch of cloves or allspice for extra depth
- For a gluten-free twist, use your favorite gluten-free flour blend
How to Make Old‑Fashioned Boiled Date Cake
- Preheat oven to 350 °F (180 °C). Grease an 8‑ or 9‑inch round pan and set aside.
- In a medium saucepan, combine chopped dates and baking soda. Pour in boiling water and let it sit for 5 min to soften.
- Add butter and brown sugar. Gently heat, stirring until butter melts and mixture is just coming to a boil. Remove from heat and let cool slightly.
- In a bowl, whisk together flour, cinnamon, nutmeg, and salt.
- Add egg and vanilla to the date mixture, stirring until well combined.
- Stir in dry ingredients just until incorporated—don’t overmix. Fold in nuts if using.
- Pour batter into prepared pan. Bake 35–40 min, or until a toothpick comes out clean.
- Let cake cool in the pan for 10 min, then transfer to a wire rack to cool completely.
Tip: As the aroma fills the kitchen, take a deep breath—there’s no better slice yet!
What to Serve with Old‑Fashioned Boiled Date Cake
This Boiled Date Cake pairs beautifully with:
- A creamy latte or chai tea
- Dollops of whipped cream or vanilla yogurt
- A small scoop of cinnamon ice cream for an indulgent twist
Tips for Making It Perfect
- Let the date mixture cool before adding the egg—prevents cooking the egg
- For an extra moist cake, don’t overbake; check a toothpick at 35 min
- Mix gently to keep the crumb tender
Storage Instructions
- At room temperature, store tightly covered for up to 4 days
- Freeze slices wrapped in plastic wrap + foil for up to 3 months. Thaw and warm gently before serving
General Information
This Boiled Date Cake recipe likely dates back to early 20th-century home baking traditions. Slowly steeping dates in hot water with baking soda releases a caramel-like richness—just like old‑fashioned classics.
Frequently Asked Questions
Q: Can I use Medjool dates instead?
A: Absolutely—go ahead! Just chop them finely and reduce the sweet add‑on sugar slightly if they’re very sweet.
Q: What if I don’t have walnuts or pecans?
A: No problem—just omit the nuts, or sprinkle toasted coconut or oats on top for crunch.
Q: Can I bake this in a loaf pan?
A: Yes. Bake in a 9×5-inch loaf pan for about 45–50 min, until a tester comes out clean.
Q: Is it possible to make it vegan?
A: Yes! Use plant‑based margarine and a flax “egg” (1 Tbsp flaxseed + 2½ Tbsp water).
Q: Can I add frosting?
A: You can, but this cake shines on its own. If desired, serve with cream cheese frosting or caramel drizzle.
Conclusion
This Old‑Fashioned Boiled Date Cake is a timeless, heartwarming dessert—moist, flavorful, and perfect any time of year. If you loved this, you might also enjoy:
- Easy Apple Crisp with Oat Topping
- Heavenly Pumpkin Spice Muffins
- Classic Chocolate Chip Banana Bread
- Soft Ginger Molasses Cookies
- Simple Blueberry Buckle Cake
I’d absolutely love to see your creations—leave a review, snap a pic and tag me on Pinterest @ poulefrecipe!
Interactive Elements
Do share your thoughts below—what’s your favorite way to enjoy date cake? And don’t forget to tag me on Instagram or Pinterest with your beautiful bakes!
Nutritional Information (approx. per slice, serves 10)
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Carbohydrates | 34 g |
| Fat | 10 g |
| Protein | 3 g |
| Fiber | 2 g |
| Sugar | 18 g |
Luscious Old-Fashioned Boiled Date Cake
- Total Time: 55 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A richly spiced, ultra-moist date cake made the old-fashioned way by boiling chopped dates with baking soda and folding them into a buttery brown sugar batter. A true nostalgic dessert that’s simple, sweet, and comforting.
Ingredients
-
1 cup (175g) chopped dates, packed
-
1 cup (240ml) boiling water
-
1 tsp baking soda
-
1/4 cup (60g) unsalted butter, softened
-
3/4 cup (150g) brown sugar, packed
-
1 large egg
-
1 tsp vanilla extract
-
1 1/2 cups (190g) all-purpose flour
-
1/2 tsp ground cinnamon
-
1/4 tsp ground nutmeg
-
1/4 tsp salt
-
1/2 cup (60g) chopped walnuts or pecans (optional)
Instructions
-
Preheat oven to 350°F (180°C). Grease an 8- or 9-inch round cake pan.
-
In a saucepan, combine chopped dates and baking soda. Pour in boiling water and let sit 5 minutes.
-
Add butter and brown sugar to the date mixture. Heat gently until butter melts and the mixture begins to simmer. Remove from heat and let cool.
-
In a separate bowl, whisk together flour, cinnamon, nutmeg, and salt.
-
Stir the egg and vanilla into the slightly cooled date mixture.
-
Add dry ingredients to the wet mixture, stirring until just combined. Fold in chopped nuts if using.
-
Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
-
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
-
Let the date mixture cool before adding the egg to avoid scrambling.
-
For a nut-free version, simply skip the walnuts or pecans.
-
Add a touch of allspice or clove for extra spice depth.
-
This cake pairs beautifully with whipped cream, Greek yogurt, or a light caramel glaze.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
