Date Cake
A moist and sticky cake with a rich flavor from pitted dates, perfect for any occasion, served with or without toffee sauce and ice cream.
Ingredients
Cake Ingredients
- 1 cup pitted dates, chopped Use dried dates for best results.
- 1 cup boiling water For soaking the dates.
- 1 teaspoon baking soda To help the cake rise.
- 1/2 cup unsalted butter, softened For creaming with sugar.
- 1 cup sugar Granulated sugar.
- 2 pieces eggs Large eggs, at room temperature.
- 1 teaspoon vanilla extract To enhance flavor.
- 1 1/2 cups all-purpose flour For the cake base.
- 1 teaspoon baking powder Additional leavening agent.
- 1/2 teaspoon salt To enhance flavor.
Optional Toppings
- toffee sauce For drizzling.
- ice cream Vanilla or caramel ice cream recommended.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for 10 minutes.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the flour mixture alternately with the date mixture, starting and ending with the flour mixture.
Baking
- Pour the batter into the prepared cake pan and smooth out the top.
- Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Serving
- Serve plain or top with toffee sauce and ice cream if desired.
Notes
Store at room temperature in an airtight container for up to a few days, or refrigerate for up to a week. Can be frozen for extended storage.