Date-Nut Snack Cake
If I had to make a list of my favorite dried fruits (which, incidentally, would have been a much better school exercise than, say, calculus), dates and figs would always fight it out for the number one spot. Unlike the Fig Newton bars that I can remember eating when I was younger, I really can’t remember eating dates when I was younger aside from one very specific memory. I remember my mom in the kitchen doing some holiday baking and I don’t remember what she was making, but I remember a bag of those diced, sugared dates sitting on the counter. And I remember reaching into that bag over and over again. Those things were so darn good! Other than that, I just sort of knew I liked dates, and would be more than happy to eat any type of baked good that included them. Nowadays, chopped dates and pecans are my favorite way to top a morning bowl of oatmeal. But, as I found out, these date bars (which also include pecans) make a pretty fantastic breakfast as well!
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This is one of those ultra-easy, no mixer required, two-bowls-and-a-spatula recipes. Which means it can get into the oven in no time, which in turn means that I can bake it and have a piece in front of me, ready to be devoured, in the time it takes to watch one Beverly Hills 90210 rerun (or favorite one-hour TV guilty pleasure, take your pick). You do soak the dates in rum (drool), but this can be done well in advance of making the recipe so it doesn’t really take up any active prep time.
The resulting bars, as you can see, are absolutely packed full of dates and pecans. There is definitely no lack of flavor or texture here. They do have the consistency of a cakey blondie, or a good old-fashioned snack cake. I deemed them more than appropriate for breakfast on multiple occasions last week. Breakfast, dessert, snack – I’d take them any time of day.
One year ago: Malted Vanilla Milkshake
Two years ago: Peanut Butter-Oatmeal Chocolate Chip Cookies
Three years ago: Triple Chocolate Oatmeal Cookies
Date-Nut Snack Cake
Ingredients
- 8 ounces (226.8 g) diced pitted dates, about 1½ cups
- 1 tablespoon rum
- 1 cup (125 g) all-purpose flour
- 1½ teaspoons (1.5 teaspoons) baking powder
- 1 cup (200 g) granulated sugar
- ½ teaspoon (0.5 teaspoon) sea salt
- 2 eggs, at room temperature
- 1 tablespoon unsalted butter, melted
- 1 tablespoon hot water
- 1 teaspoon vanilla extract
- 1 cup (99 g) toasted pecans, chopped
Instructions
- Toss the dates in the rum and let them sit for at least one hour (up to 3 or 4 hours).
- Preheat the oven to 350 degrees F. Line an 8-inch or 9-inch square pan with foil and coat the inside with non-stick spray; set aside.
- In a small bowl, whisk together the flour and baking powder.
- In a large bowl, whisk together the sugar, salt, and eggs until smooth. Mix in the butter, hot water, and vanilla, then stir in the flour mixture. Use a spatula to stir in the dates (and any liquid) and the pecans.
- Scrape the mixture into the prepared pan and bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Let date bars cool, then lift out the bars. Peel away the foil and cut into squares. The bars will keep for up to four days at room temperature, or can be frozen for up to two months.
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Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I made these tonight and they turned out great! I used only half the sugar and then were perfect for my sweet tooth. I replaced 1/3 of the flour with whole wheat and didn’t notice a ‘healthy’ taste to it. This is going to be my new go-to recipe for snacks to bring to work!
Hello! Is there a non-alcohol substitution to the rum? I know it “cooks off” but I still cannot have it. Could I use warm water or orange juice or coffee? Any suggestions!
Thanks so much!
Hi KC, You can definitely just use warm water! Enjoy!
dear Michelle,
my aunt next door used to make these snacks but now she has moved to somewhere else and i cant reach her! is it sooo much necessary to soak the dates in rum? because i don’t like alcohol in my snacks. so please suggest something else
Hi Nadia, You can soak the dates in hot water instead of rum. Enjoy!
Rachel, I usually make them with whole wheat pastry flour or sometimes I cut the apf with it and it works out beautifully because its a pretty dense bar. It definitely makes it a little more substantial for breakfast that way. Love these!
Has anyone tried making these with whole wheat pasty flour instead of all-purpose? Wondering if that would work as a substitute… Thanks!
I replaced 1/3 of the flour with whole wheat flour (the regular kind) and it worked really well! You could probably replace even half of it with whole wheat
Uh…not sure what I did, but the crust was perfectly fine and cooked and the inside was basically uncooked? I’ve never had anything like this happen to me, haha :P And I’m pretty sure I didn’t under cook it, because I baked it a few minutes more than recommended in the recipe.
Hi Li-Anne, There isn’t a crust to this recipe – are you just referring to the top being done? I would definitely check on your oven. Even though it may be set to a certain temperature, it could be running cooler inside. You can pick up an oven thermometer for less than $10. I keep one in my oven all the time, just to be safe.