Mom’s Date Cake – A 1945 Holiday Treat

This satisfyingly sweet and moist cake makes up in 10 minutes and a small piece turns morning coffee or afternoon tea into a special occasion. At my home, the women sat down for tea before starting to cook the evening meal or when “the people” came to visit. Funny how a sweet treat triggers fond memories.


1 cup (packed) pitted dates (cut in quarters)
1 tsp. baking soda
2 Tbsp. cubed butter
1 cup boiling water
1 egg
2/3 cup sugar
1-1/2 cup flour
1/2 tsp. vanilla
1/2 tsp. salt

1 cup confectioner’s sugar
2 Tbsp milk or cream
Dash vanilla
Pinch salt
1/2 cup+ walnuts (chopped)

Preheat the oven to 350 degrees. Prepare a square 9-by-9 baking pan. Spray cooking oil on the inside.

In a medium bowl, beat all the cake ingredients into a smooth, thin batter, either using an electric beater or by hand.

Then pour into the prepared pan, place it on the middle rack of your oven and bake for 25 minutes, until brown. Remove and let it sit to cool.

In a small bowl, beat the ingredients to a smooth consistency. Then spread evenly on top of the cooled cake. Evenly sprinkle chopped walnuts over the icing — add more walnuts if desired.

Serves: 9–16 | Total time: 35 minutes

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