My Mom used to make two date cakes, this one in an 8 inch square pan, and a larger cake in a 13 1/2 by 9 inch oblong. I didn’t realize until getting married and baking them myself that the recipes are so different.
Mom’s small date cake has dates with no nuts or spices and you serve it with whipped cream on top. The larger cake also gets whipped cream – no frosting – but it has dates, nuts and chocolate chips, and it’s richer. I love this small date cake when it’s just the two of us.
Winter Delight! Small Date Cake with Whipped Cream
Mom’s Small Date Cake
1/2 cup melted butter (Mom always used stick oleo).
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup sifted flour
1 1/2 cup cut up dates that are kept warm in a pan with the water and soda
1 cup hot water
1 teaspoon baking soda
Cream the melted butter or oleo with the sugar and eggs. Add in the vanilla. Add the flour alternately with the warm date mixture.
The batter is thin.
Bake at 350 for about 30 minutes. Use a greased and floured 8 inch square pan for best result.
Let cool and serve with whipped cream.
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