Cardamom-Date Snack Cake

Cardamom-Date Snack Cake Recipe
Randy Mayor; Jan Gautro
This spicy little cake welcomes a glass of milk or cup of hot tea. The dates make this treat extremely moist and tender, so use a serrated knife to cut it.


16 servings

Recipe from

Cooking Light

Nutritional Information

Calories 230
Caloriesfromfat 30 %
Fat 7.6 g
Satfat 3.6 g
Monofat 2.6 g
Polyfat 0.8 g
Protein 3.9 g
Carbohydrate 37.8 g
Fiber 1.7 g
Cholesterol 53 mg
Iron 1.6 mg
Sodium 248 mg
Calcium 52 mg


Cooking spray
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
5 tablespoons butter, softened
1 cup packed brown sugar
1 cup applesauce
1 teaspoon vanilla extract
3 large eggs
3/4 cup chopped pitted dates
1/3 cup sliced almonds
3 tablespoons all-purpose flour
3 tablespoons brown sugar
2 tablespoons butter, melted


Preheat oven to 350°.

To prepare cake, coat a 9-inch square baking pan with cooking spray; set aside.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 5 ingredients (through cinnamon) in a large bowl; make a well in center of mixture. Combine 5 tablespoons butter and the next 4 ingredients (through eggs) in a medium bowl; beat with a mixer at medium speed until blended. Add to flour mixture; stir just until moist. Stir in dates. Spoon batter into prepared pan.

To prepare topping, combine sliced almonds and remaining ingredients, stirring with a fork until blended. Sprinkle evenly over batter. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan.

Dana McCauley,

Cooking Light

November 2004
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