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Date Nut Cake- Project Vintage Recipes December recipe

My mom brought me a copy of this Nut Cake recipe that belonged to my great grandma Stauber.  It's part of the recipe collection that she gave me last Christmas, but got mixed in with her recipes at home.  We decided to make this together while she was in town visiting for Christmas.  It was fun to be able to work in the kitchen with my mom and try something new.  This Nut Cake recipe is written out on an old note card by someone named Mrs. Carter.  We aren't sure who Mrs. Carter is, but my grandmother sure loved this recipe.  It was well used and even has some grease stains and markings to prove it.   After making this vintage keeper, we know why she loved it so much.  It's a super moist and delicious cake that is wonderful any time of day.  Perfect with a morning cup of coffee or an afternoon cup of tea.  The amount of baking soda seemed a bit much when preparing, but the end result is perfect.  My husband and I agreed that the one thing that would make this incredible would be to soak the nuts in bourbon for a few days (or up to a week....some drunk nuts) and then add the drained nuts to the batter.  Of course, what's not good soaked in bourbon??  Yum.  We absolutely love the taste, texture and easy preparation of this dessert!  Enjoy~

Nut Cake (recipe from the early 1900's)


The original recipe:



Ingredients:
1 lb dates chopped fine, pits removed
2 tbsp baking soda
2 cups boiling water
1/2 cup unsalted butter (1 stick), softened
1 cup natural brown sugar
1/2 cup organic white sugar
2 well beaten eggs
1 1/2 cups spelt flour
1 1/2 cups unbleached bread flour (King Arthur's brand)
1 tsp cinnamon
2 tsp vanilla extract
1 cup nuts, chopped (I used pecans, but walnuts would be great too)

Directions:

Place chopped dates in a large bowl and sprinkle with baking soda.  Pour boiling water over the dates and let sit until cool.  In the bowl of an electric mixer, cream butter and both sugars and then add the beaten eggs.  Mix until creamy.  Sift the flours with the teaspoon of cinnamon and then slowly add to the butter mixture until all is incorporated.  Add vanilla and chopped nuts and stir until blended.  Pour into two 9 inch greased and floured cake pans and bake at 350 degrees for 35-45 minutes or until a toothpick inserted into the center comes out clean.  Cool on wire racks.  Sprinkle with powdered sugar before serving.  This can also be served topped with fresh whipped cream.


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