A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). bake in slow oven thirty-five or forty minutes
Preserved exactly as written in the original source
sprinkle soda on dates
then pour one cup boiling water over dates
bake in slow oven thirty-five or forty minutes
Modern guidance to help you succeed with this vintage recipe
Pouring boiling water over dates with baking soda serves multiple purposes: the heat softens the dates for easier incorporation, while the alkaline baking soda breaks down pectin in the date skins, creating a softer texture and releasing natural sugars that enhance moisture retention. The separately beaten egg white folded in at the end incorporates air bubbles that expand during baking, creating a lighter crumb structure despite the dense fruit and nuts. The minimal butter content relies on the dates' natural oils and moisture from the boiling water to keep the cake tender.
The cake can be baked up to 2 days ahead, cooled completely, and wrapped tightly in plastic wrap at room temperature. The flavors actually improve as the dates' moisture continues to permeate the crumb. The date-soda mixture can be prepared up to 4 hours ahead and left at room temperature until ready to mix the batter.
Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 4 days, or refrigerate for up to 1 week. The cake can also be frozen, well-wrapped in plastic and then aluminum foil, for up to 3 months. Thaw at room temperature for 2-3 hours before serving. The cake is excellent served slightly warm; reheat individual slices in a microwave for 10-15 seconds.
AI-generated tips from Chef Cecil's culinary database
The cake can be baked up to 2 days ahead, cooled completely, and wrapped tightly in plastic wrap at room temperature. The flavors actually improve as the dates' moisture continues to permeate the crumb. The date-soda mixture can be prepared up to 4 hours ahead and left at room temperature until ready to mix the batter.
Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 4 days, or refrigerate for up to 1 week. The cake can also be frozen, well-wrapped in plastic and then aluminum foil, for up to 3 months. Thaw at room temperature for 2-3 hours before serving. The cake is excellent served slightly warm; reheat individual slices in a microwave for 10-15 seconds.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
