Date Nut Loaf Cake
This was my grandmother's recipe, which I have modified over the years. She used to add nutmeg and other ingredients. This is the recipe that my entire family requests every holiday season.
This was my grandmother's recipe, which I have modified over the years. She used to add nutmeg and other ingredients. This is the recipe that my entire family requests every holiday season.
- Carbohydrate 671.618747800978 g
- Cholesterol 985.900000621869 mg
- Fat 530.943201085617 g
- Fiber 30.9929417817756 g
- Protein 70.4668177957757 g
- Saturated Fat 248.603522314405 g
- Serving Size 1 1 Serving (1635g)
- Sodium 2879.7455133362 mg
- Sugar 640.625806019203 g
- Trans Fat 34.4573906690451 g
- Calories 7552 calories
Step-by-step
- Preheat oven to 300F degrees.
- Prepare 2 loaf pans with shortening and flour and set aside.
- Cream together softened butter and sugar, then add eggs and other ingredients one at a time.
- Batter will be thick.
- Divide batter 2 and add each half to loaf pans.
- Bake for 1 hour 30 min in 300 degree oven.
- Insert toothpick in center, if comes out clean, cakes are done.
- Let cool, then remove from pans.
- Can be wrapped with foil or plastic wrap or store in air-tight containers.
- Enjoy.
Low-temperature baking is mandatory for heavy fruit and nut batters to prevent exterior scorching before the interior sets. Operating an oven at 300 degrees Fahrenheit ensures the thick emulsion of butter, sugar, and eggs cooks evenly through its center without burning the high concentration of natural sugars found in dates and crushed pineapple. Metal loaf pans conduct heat aggressively, meaning thorough greasing and flouring matters immensely for a clean release.
Overmixing dense batters creates tough gluten networks, so incorporate the three cups of all-purpose flour just until no dry pockets remain. Heavy mix-ins like two cups of chopped pecans and chopped dates sink rapidly if the batter lacks sufficient viscosity or if the fruit is too wet. Draining the eight-ounce can of crushed pineapple thoroughly prevents excess moisture from altering the crumb structure and causing a gummy texture near the bottom of the pan.
Extended baking times ranging up to ninety minutes require vigilance using a wooden toothpick inserted into the thickest part of the loaf. Raw batter clinging to the wood indicates more time is needed, while a clean extraction signals doneness. Allowing the loaves to cool completely inside their pans before inversion prevents structural collapse while the internal starches set.
Plant-based butter alternatives and commercial egg replacers function adequately for restricted diets, though saturated fat levels will shift the final tenderness. Wrapping baked and cooled loaves tightly in heavy-duty aluminum foil preserves moisture for several days at room temperature.
