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Rating: 4.64 stars
11 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

An easy cake densely packed with dates and pecans. It's cut into bars for easy snacking.

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
18
Yield:
1 - 9x13 inch pan
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside.

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  • In a large bowl, cream together the sugar and eggs, then stir in the flour mixture. Stir in the vanilla, pecans and dates.

  • Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cut into bars while cake is still warm.

Nutrition Facts

193 calories; protein 3.2g; carbohydrates 29.5g; fat 8.1g; cholesterol 31mg; sodium 34.4mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/04/2009
This is a great recipe. Regarding the low review: because there is no oil or butter in the recipe the moisture content of the dates is very important in how "luscious" this cake is. I get a tub of dates at Costco and I dig out the stickiest most moist dates in the tub and use for this recipe. This is especially important for the drier 'Deglet Noor' variety of dates. If you can get your hands on very fresh 'Medjool' dates the recipe is phenomenal. In summary don't use dried up dates because most of the moisture in this cakes derived from the dates and if the dates aren't moist then the cake will be dry. If this were truly a bad recipe it wouldn't be rated so high. This is a case where the quality of ingredients counts. I have made this a few times and I am comfortable changing it up a little depending on what I have on hand. It's great as-is but I like it with a handful of Guittard milk chocolate chips and/or a handful of Baker's coconut too! People who have never eaten dates before rave when they try this cake! Read More
(13)

Most helpful critical review

Rating: 2 stars
10/02/2009
I hate to give negative reviews but I found this cake to be dry and tasteless. I was sorely disappointed because the word "luscious" in and of itself calls to mind other words such as moist creamy rich etc. This was none of those. I was able to salvage the recipe by frosting them with a browned butter icing but as-is they are dry little bars. Read More
(5)
11 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/04/2009
This is a great recipe. Regarding the low review: because there is no oil or butter in the recipe the moisture content of the dates is very important in how "luscious" this cake is. I get a tub of dates at Costco and I dig out the stickiest most moist dates in the tub and use for this recipe. This is especially important for the drier 'Deglet Noor' variety of dates. If you can get your hands on very fresh 'Medjool' dates the recipe is phenomenal. In summary don't use dried up dates because most of the moisture in this cakes derived from the dates and if the dates aren't moist then the cake will be dry. If this were truly a bad recipe it wouldn't be rated so high. This is a case where the quality of ingredients counts. I have made this a few times and I am comfortable changing it up a little depending on what I have on hand. It's great as-is but I like it with a handful of Guittard milk chocolate chips and/or a handful of Baker's coconut too! People who have never eaten dates before rave when they try this cake! Read More
(13)
Rating: 5 stars
09/02/2004
I lowered the batter down for 6 people because I had only one egg but when I made the dough it was to little for the pan. I doubled everything (exept for the egg) and made cookies instead. They were delisious! Since there are 5 people in my family I give it 10 thumbs up! Read More
(7)
Rating: 5 stars
01/29/2008
Made it and tastes great. Read More
(6)
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Rating: 2 stars
10/02/2009
I hate to give negative reviews but I found this cake to be dry and tasteless. I was sorely disappointed because the word "luscious" in and of itself calls to mind other words such as moist creamy rich etc. This was none of those. I was able to salvage the recipe by frosting them with a browned butter icing but as-is they are dry little bars. Read More
(5)
Rating: 5 stars
10/11/2006
Excellent recipe! Make sure to cut the bars while warm it's so much easier. Read More
(5)
Rating: 5 stars
03/25/2009
Tried and everyone loved it at home. Substituted raisins cashews instead of pecan and added less sugar. Read More
(3)
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Rating: 5 stars
10/17/2005
This recipe was easy and came out terrific. The only problem I had was whether to add whipped cream or ice cream to it; the whipping cream won! Read More
(2)
Rating: 4 stars
04/06/2009
I served this topped with some Greek yogurt - the 'tang' of the yogurt offset the 'too sweet' of the cake. Thanks for the great recipe! Read More
(1)
Rating: 5 stars
11/29/2007
A good recipe if you don't want any added fat. It's quite sweet though. Read More
(1)