Date Nut Snack Cake

Дата публикации: 28-06-2026 20:37:17

Home » Desserts » Date Nut Snack Cake
An old-fashioned recipe for chewy, chunky snacking cake squares made with
pecans or walnuts, dates and simple ingredients!
Author: Mandy Rivers | Published: 6/28/26
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This is a recipe I have loved my entire life. The texture is unlike anything
else I've had... the cake to date/nut ratio is about even so every bite is
chunky and chewy in the best way!
There's only one cup of flour in the batter but we get a sort of baked
meringue thing going on from the eggs which also adds to the chewiness (I'll
get into that in a minute). 
Mama would keep these in the freezer to be pulled out if company stopped by or
when any of us was craving something sweet. She had two mini bundt pans and
would sometimes divide the batter between them. They were the cutest little
things to set on a pretty plate.
I think we might have called this a "Christmas cake" when I was growing up. Or
maybe I just think that because we always had them around during the
holidays?? They're a great stand-in for fruit cakes. They keep well and are
sturdy but don't have all the candied fruit some folks don't like.
This was the thing we dropped off when somebody had a baby, someone passed
away or other such occasions. Through the years, so many people have told me
that having this cake to set out was worth 10 frozen casseroles because, even
when we've just had a baby or a funeral, we Southern women still feel like we
have to roll out the hospitality and be good hostesses.
I had no idea what I was doing when I brought Baby Girl home from the
hospital. I was completely overwhelmed and, in hindsight, probably had some
baby-blues going on. Mama had left me one of these and I would stand at the
counter with tears in my eyes and carve off little squares because something
about this cake just makes me feel cared for, like everything's gonna be OK.
Yep, reading this back to myself, I 100% had post-partum depression... who
cries while their eating cake??
The first time I made this myself, I had to ask Mama if her recipe was written
down right because there's no butter or oil in it. Mama's notorious for
writing recipes wrong so I had my doubts, but I made it anyway. I stood
corrected, she had written it down correctly. The cake was exactly like I
remembered it. 
Her recipe also read to use a full POUND of dates and another full POUND of
pecans. I didn't even bother asking her about that because I knew that
couldn't be correct.
You have to watch her. Her "it's good enough", "too bad, so sad" personality
comes through when penning recipes. I guess all those times she told me, "you
better figure it out" paid off because I can, it seems, usually figure stuff
out.
WHY THIS WORKS WITHOUT OIL OR BUTTER
As I learned when I first developed my
Crackle-Top Fudge Brownies, whipping the eggs with sugar until they are glossy and pale yellow (called
"foaming the eggs"), creates a base for batter that makes it moist and chewy.
An added bonus is that anything you mix in the batter will stay put and not
sink to the bottom (perfect for this recipe with all the dates and pecans!).
I also think there's plenty of fat in 4 whole eggs which is probably enough to
work in a small batch recipe like this.
6 FAQ ON PECAN DATE SNACK CAKE
1. If starting with whole dates, how much do I need?  One 10-oz carton of dried, whole dates yields 2 cups diced.
2. Can I substitute other nuts?  Yes! Walnuts are amazing in this. 
3. What if I don't like dates?  Maybe don't make a date-nut
cake?? Just kidding! You can use raisins, chopped candied cherries or
dried cranberries. 
4. Can I double the recipe?  Absolutely! Bake in a 13x9
metal baking dish and cook the same amount of time.
5. Would it be OK to add coconut?  Sure! I'd use 1 cup of
sweetened flaked coconut.
6. Can I use a glass baking dish? Metal is always best for
baking (see section below) but if you only have glass, reduce the heat to 300
degrees and cook 5 minutes longer.
WHY METAL IS BETTER WHEN BAKING
Uneven Baking: Glass and ceramic are better insulators than metal. It
takes longer for the heat to transfer through them but when it does, it traps
the heat in, overcooking the sides and bottom before the center can catch up.
Texture & Rise: Because the edges cook and harden so quickly, the
center often domes up or collapses, resulting in an uneven cake structure.
Residual Cooking: Metal pans cool down quickly when removed from the
oven, but glass and ceramic hold onto heat, causing cakes to continue baking
and potentially dry out by the time they're cool.
Recipe for Date Nut Snack Cake
If you enjoy cakes like this, try my
Pecan Pie Cake and
Old-Fashioned Raisin Cake
too!
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Spray an 8x8 or 9x9 metal pan with cooking spray or rub with butter OR line pan with parchment paper or aluminum foil first then apply cooking spray or butter (so you can lift the whole cake out of the pan if desired).","Add eggs, sugar and vanilla to a mixing bowl or stand mixer fitted with a whisk attachment. Mix on low until well combined then increase speed to medium-high and whip 4 minutes or until pale yellow and glossy.","Mix in baking powder and salt then add flour. Mix on low speed until just combined and no dry flour is present.","Stir in dates and pecans then pour batter into prepared pan. Bake at 325 45-55 minutes or until light golden brown and set in the middle.","Cool in pan completely then cut into 12 squares."],"@context":"http://schema.org","@type":"Recipe"}Date Nut Snack CakePrintWith ImageWithout ImageYield: 16 SquaresAuthor: Mandy RiversPrep time: 15 MinCook time: 45 MinTotal time: 1 HourAn old-fashioned recipe for chewy, chunky snacking cake squares made with pecans or walnuts, dates and simple ingredients perfect with coffee and hot tea!Ingredients2 cups diced pitted dates2 cups chopped pecans4 cold eggs1 cup sugar1 teaspoon vanilla extract1 teaspoon baking powder1/2 teaspoon salt1 cup all-purpose flourInstructionsPreheat oven to 325 degrees. Spray an 8x8 or 9x9 metal pan with cooking spray or rub with butter OR line pan with parchment paper or aluminum foil first then apply cooking spray or butter (so you can lift the whole cake out of the pan if desired).Add eggs, sugar and vanilla to a mixing bowl or stand mixer fitted with a whisk attachment. Mix on low until well combined then increase speed to medium-high and whip 4 minutes or until pale yellow and glossy.Mix in baking powder and salt then add flour. Mix on low speed until just combined and no dry flour is present.Stir in dates and pecans then pour batter into prepared pan. Bake at 325 45-55 minutes or until light golden brown and set in the middle.Cool in pan completely then cut into 12 squares.NotesI recommend cutting into 16 squares. I cut the batch pictured here into 9 squares before remembering how rich and dense these are. Cut into 36 squares for serving on a cookie platter or dessert tray.See FAQ above the recipe card for more info.Author: Mandy Rivershttps://www.southyourmouth.com/2026/06/date-nut-snack-cake.htmlImages and text © South Your Mouth LLC 2026date nut cake, pecan date cake, walnut date cake, date snack cake, snack cake, snacking cake, cake squares, dates, pecans, walnuts, chewy, recipe, best, easy, how to, 8x8, 9x9dessertAmerican[data-ccmcardnum='3'] .ccm-wrapper{border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum="3"] .ccm-name{text-align:center!important;margin:-20px -20px 0!important;background:#fff;padding:20px;border-bottom:2px solid #6672E5;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum="3"] .ccm-btns-wrapper{text-align:center;margin-bottom:25px;}[data-ccmcardnum="3"] #ccm-printbutton{font-weight:700;background:#6672E5;text-transform:uppercase;border-radius:0;border-bottom-left-radius:10px;border-bottom-right-radius:10px;}[data-ccmcardnum="3"] .ccm-print-options{right:calc(50% - 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