Low Sodium Classic Date Cake
Indulge in the nostalgic charm of a Low Sodium Classic Date Cake, a healthier twist on a timeless dessert that doesn’t skimp on flavor. Packed with natural sweetness from tender, caramelized pitted dates simmered to perfection, this cake offers warm notes of cinnamon and nutmeg to create a comforting, aromatic treat. With no added salt and made using unsalted butter, it’s perfect for those watching their sodium intake. The light, moist texture is enhanced by simple yet effective baking techniques, from creaming butter and sugar to folding in a luscious date mixture. Ready in just an hour, this low-sodium dessert is ideal for family gatherings or as a guilt-free indulgence. Serve it plain, or pair it with creamy yogurt or whipped cream for an extra touch of decadence. Perfect for dessert lovers seeking heart-friendly options without compromising on taste!
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Ingredients
- 250 grams Pitted dates
- 240 milliliters Water
- 1 teaspoon Baking soda
- 115 grams Unsalted butter
- 150 grams Brown sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake tin.
Step 2
Chop the dates into small pieces and place them in a medium saucepan with the water. Bring to a boil over medium heat, then add the baking soda. Remove from heat and let it cool. The dates will soften further and absorb some of the liquid.
Step 3
In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy.
Step 4
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5
Gently fold in the cooled date mixture into the creamed butter and sugar mixture.
Step 6
In another bowl, sift together the flour, baking powder, ground cinnamon, and ground nutmeg.
Step 7
Gradually combine the dry ingredients with the wet mixture, stirring until just incorporated.
Step 8
Pour the batter into the prepared cake tin, evenly spreading it out.
Step 9
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 10
Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Serve as is or with a dollop of whipped cream or creamy yogurt.
Nutrition Facts
| Serving size | (1075.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3001.7 |
| Total Fat 111.0g | 0% |
| Saturated Fat 61.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 626.6mg | 0% |
| Sodium 1922.6mg | 0% |
| Total Carbohydrate 493.2g | 0% |
| Dietary Fiber 23.8g | 0% |
| Total Sugars 313.2g | |
| Protein 38.7g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 435.7mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 2340.4mg | 0% |
Source of Calories