Irish Date Cake with Whipping Cream

This cake is enjoyed by of all my men. I must admit I was surprised when my pickiest eater gobbled it right up. Traditionally we serve this dessert on Christmas Eve topped high with whipping cream. But recently I’ve brought it to events at school and it has been enjoyed by a crowd. As a result, I’ve started making it throughout the year. It’s an old recipe that’s as tasty as it is unique. This was a cake my Great Grandmother would use at the holidays for gift giving. She’d wrap and tie it with a bright ribbon, hand-delivering it to folks around town. My mom continues on with her Grandmother’s gift-giving tradition. What a gift it is! This rich, moist cake is wonderful. It’s deliciously dense and sweet in an earthy way. Dates and walnuts are packed with nutrition. Almost makes you feel not too bad when you head back to the kitchen for a second piece.

Great Grandma’s Irish Date Cake

Ingredients:
1 10-ounce package dates, pitted and chopped
1 teaspoon baking soda
1 cup boiling water
1 cup dark brown sugar
5 tablespoons margarine, melted and cooled slightly
1 egg
1 ½ cups flour
1 teaspoon baking powder
1 teaspoon vanilla
1 cup walnuts, coarsely chopped

Grease fluted Bundt pan well and set aside. Preheat oven to 350 degrees.

Cut up dates and place in Pyrex bowl. Sprinkle dates with baking soda. Pour boiling water over mixture. Let stand.

Cream brown sugar and melted margarine. Add egg, flour, baking powder and vanilla. Mix well. Scrape down sides of bowl and add date mixture. Mix well. Next fold in chopped walnuts. Pour batter into prepared Bundt pan. Place in center of preheated oven and bake for 45 minutes or until knife comes out clean. Let cake cool on wire rack before removing. Serve cake with whipping cream. A cup of milk and sugar tea is lovely along-side, if desired.

Making an Irish Date Cake.

Place Chopped, Pitted Dates in Pyrex Bowl

Sprinkle Dates with Baking Soda

Pour Boiling Water over Dates

Combine Brown Sugar and Melted Butter

Fold in Flour, Baking Powder, Egg & Vanilla

Fold in Chopped Walnuts

Pour Batter into Greased Fluted Bundt Pan