Robbie's Date and Chocolate Chip Cake

  We have an amazing local food source just down the street and around the corner. The highly prized, little beauties are called Black Sphinx Dates. They are a plump, tender, dark mahogany date, known for their creamy, caramel and honey flavor. These rare and wonderful dates that have been pollinated, bagged and harvested here in the Phoenix area since the early 1920"s. The majestic date palms line the streets of the Mountgrove neighborhood, the only remaining location in the U.S. where the Black Sphinx date now grows. As a local gardener, orchardist and lover of amazing food, I feel it's pretty important to support each other in preserving what food sources we have available in our communities. Today's post is just that... please go to our Neighborhood Garden site to learn more about some of the issues that the Mountgrove neighborhood is facing concerning this local wonder! 

Just so you know, these date are highly nutritious, delicious and versatile. Mountgrove resident, Robbie Shaw shared her fabulous date recipe with us here.

Robbie’s Date and Chocolate Chip Cake

Preheat oven to 350

Serves 12

1 C chopped Dates

1C boiling water

1 tsp baking soda

MIX THESE INGREDIENTS AND LET STAND. THEN:

MIX IN SEPARATE BOWL

1C sugar

1 C salad oil

1 ¾ C flour

1 Tbls. Cocoa

2 fresh eggs beaten with a fork
¼ tsp. salt
1 tsp. vanilla

ONCE BLENDED WELL FOLD IN:
The Dates
1 C chocolate chips
½ C walnuts or pecans

GREASE AND FLOUR A BUNDT PAN
POUR THE BATTER INTO BUNDT PAN AND TOP WITH
½ c CHOCOLATE CHIPS AND ½ C OF NUTS
Bake at 350 for 55 min

Thank you, Robbie! This cake was amazing!
My new favorite breakfast... almond milk, a cup of ice and a handful of Black Sphinx Dates!
If you'd like to purchase these local dates, contact me through my sweet life garden fan page.

We linked up with Sweet as Sugar Cookies to share Robbie's Date Cake with other lucky bloggers!