Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Dates | 1 date (24g) medjool | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-1/3 cups cake flour
- 1 cup light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon unsalted butter
- 1 cup chopped pecans
- 1 cup chopped dates
- 1 cup boiling water
- 1 beaten egg
- Topping:
- 1 cup light brown sugar
- 1/2 cup sour cream
- 1 cup finely chopped dates
Directions
Cream butter and add the dry ingredients.
Pour boiling water over dates and let sit for five minutes.
Add nuts, dates and water to dry mixture. Mix well.
Stir in beaten egg.
Pour into greased square pan and bake at 350 for 45 minutes.
Let cool and cover with topping.
For Topping:
Boil the brown sugar and sour cream together for about 10 minutes on low heat.
Add the dates and boil for 5 minutes longer.
Let cool and spread on cooled cake.