West Haven Cake

West Haven Cake is one of those old-fashioned recipes that gets passed around on index cards at church suppers and never quite makes it into the cookbooks, which is a shame because it’s absolutely wonderful.

Soft, sticky dates get soaked in hot water and baking soda until they practically melt, then folded into a buttery batter with just a touch of cocoa for depth.

The whole thing gets poured into a 9×13 pan, scattered with chocolate chips and whole pecans, and baked until the top is set but the inside stays dense and fudgy.

Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream and watch it disappear.

Pro Tips

• Pour the hot water and baking soda over the dates first and let the mixture cool completely. This softens the dates and makes the batter incredibly moist.
• Don’t overmix after adding the flour. A few streaks are fine. Overworking develops gluten and turns the cake tough.
• The chocolate chips and pecans go on top of the batter, not mixed in. They sink slightly as it bakes and create a crunchy, melty top layer.