Date and Spice Cake The frosting for this fruity spice cake is a mixture of sour cream and whipping cream sweetened with sugar and a hint of almond extract. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Cool Time: 10 mins Bake Time: 25 mins Stand Time: 15 mins Total Time: 45 mins Servings: 12 Jump to Nutrition Facts Ingredients 3 eggs ⅔ cup butter 1 8 ounce package chopped pitted dates 2 ½ cup all-purpose flour 1 ½ teaspoon baking powder ¾ teaspoon baking soda ½ teaspoon each ground cinnamon, nutmeg, allspice, and cloves ½ cup granulated sugar ½ cup packed brown sugar 1 teaspoon vanilla 1 ¼ cup half-and-half or light cream ¼ cup molasses 1 recipe Sour Cream Frosting Vanilla ice cream (optional) Ground cinnamon or ground nutmeg Sour Cream Frosting 1 8 ounce carton dairy sour cream 1 cup whipping cream ¾ cup powdered sugar ¼ teaspoon almond extract Directions Let eggs and butter stand at room temperature 30 minutes. In small bowl combine dates and boiling water to cover. Let stand 15 minutes; drain and set aside. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. In bowl combine flour, baking powder, baking soda, and spices; set aside. In 4-quart bowl beat butter on medium to high speed 30 seconds. Beat in sugars and vanilla until combined. Add eggs one at a time, beating 1 minute after each. In bowl stir together half-and-half and molasses. Alternately add flour mixture and molasses mixture to egg mixture; beat on low after each until combined (may appear curdled). Stir in dates. Spread batter in prepared pans. Bake 25 to 30 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on rack 10 minutes. Remove from pans; cool completely. Prepare Sour Cream Frosting. Place one layer flat side up on plate; spread 2/3 cup frosting. Stack second layer flat side up; spread remaining frosting. Cover and refrigerate. Serve with ice cream lightly dusted with cinnamon or nutmeg. Makes 12 servings. Sour Cream Frosting Beat together sour cream, whipping cream, powdered sugar, and almond extract on medium until thick and nearly holds stiff peaks. Makes about 3 cups. Rate it Print Nutrition Facts (per serving) 517 Calories 26g Fat 67g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 517 % Daily Value * Total Fat 26g 33% Saturated Fat 16g 80% Cholesterol 125mg 42% Sodium 250mg 11% Total Carbohydrate 67g 24% Total Sugars 41g Protein 4g Vitamin C 0.6mg 3% Calcium 151.5mg 12% Iron 2.3mg 13% Potassium 379mg 8% Folate, total 60.5mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.