Description
This Easy Moist Date Cake is a delectable dessert featuring a rich blend of sweet dates, aromatic spices, and crunchy pecans. Perfectly moist with a tender crumb, it’s complemented wonderfully by a luscious caramel sauce that can be warmed and enhanced with heavy cream for an indulgent finish. Whether enjoyed plain or with caramel and ice cream, this cake offers a delightful treat that’s simple to make and sure to impress.
Ingredients
Scale
Dry Ingredients
- 180 g all-purpose flour
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Wet Ingredients
- 225 g dates, pitted
- 1 cup boiling water
- 100 g unsalted butter, room temperature
- 100 g brown sugar
- 2 large eggs, room temperature
Add-ins
- 1 cup pecans, roughly chopped
Caramel Sauce
- ¾ cup caramel sauce
- 2-3 tablespoons heavy cream (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F). Lightly grease a 7-inch baking tin with oil or butter and line it with parchment paper. Set aside.
- Mix Dry Ingredients: In a bowl, combine the all-purpose flour, cloves, nutmeg, cinnamon, salt, and baking powder thoroughly. Set aside.
- Soak Dates: Remove seeds from the dates using a knife. Place the pitted dates in a bowl, pour over the boiling water, add baking soda, and let soak for 10 minutes to soften them.
- Cream Butter and Sugar: In a separate bowl, whisk the unsalted butter for one minute until smooth. Add the brown sugar and whisk for 3-5 minutes or until the mixture becomes fluffy and light.
- Add Eggs: Incorporate one egg into the creamed butter mixture and whisk until fully combined. Repeat with the second egg, ensuring a smooth, homogenous batter.
- Puree Dates: Use a masher or blender to puree the soaked dates and their soaking liquid until smooth, forming a paste.
- Combine Date Puree and Wet Mixture: Pour the date paste into the egg and butter mixture and whisk for 2 minutes until evenly combined.
- Incorporate Dry Ingredients: Gradually add one-third of the dry ingredients mixture to the wet components, mixing gently until just combined. Repeat in two more additions until all dry ingredients are fully incorporated without overmixing.
- Add Pecans and Transfer Batter: Pour the batter into the prepared baking tin. Scatter the chopped pecans evenly on top.
- Bake: Place the tin in the oven and bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean.
- Prepare Caramel Sauce (Optional): Warm the caramel sauce gently on the stovetop and stir in 2-3 tablespoons of heavy cream for a creamier texture, if desired.
- Serve: Allow the cake to cool slightly before serving. Enjoy plain or drizzled with rich caramel sauce and a scoop of ice cream for extra indulgence.
Notes
- Dry Ingredients: Sift the baking powder, baking soda, flour, and spices to remove lumps and ensure a smooth cake batter consistency.
- Wet Ingredients: Use room temperature eggs and butter for easier blending and improved texture.
- Measuring Accuracy: Utilize a weighing scale to measure ingredients precisely to avoid any baking inconsistencies.
- Baking Pan Options: You can substitute the 7-inch cake tin with a loaf pan, bundt pan, or baking tray if preferred.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cake)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
