Easy Moist Date Cake
This Easy Moist Date Cake is a guaranteed crowd-pleaser! It has a fluffy texture, is topped with pecans for crunch and is served with caramel sauce to make it sticky. Serve this delicious cake with a scoop of ice cream or a dollop of whipped cream.
Servings: 10 people
Calories: 314kcal
Equipment
- 1 Baking tin
- Oven
- 1 Bowl
- 1 Whisk
Ingredients
- 225 g dates remove the seeds
- 1 cup of boiling water
- 1 tsp of baking soda
- 100 g of unsalted butter room temperature
- 100 g of brown sugar
- 2 large eggs room temperature
- 180 g of all-purpose flour
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 cup of pecans roughly chopped
Caramel sauce
- ¾ cup Caramel sauce for serving
- 2-3 tablespoon heavy cream
Instructions
- Preheat oven to 175C or 350F. Then lightly grease a 7” baking tin with oil or butter and line it with parchment paper. Set aside for later.
- Combine all-purpose flour, cloves, nutmeg, cinnamon, salt and baking powder in a separate bowl.
- Use a knife to remove the seeds from each date. Then soak dates in a bowl with boiling water and add baking soda for ten minutes.
- While the dates soak, add unsalted butter to a bowl and whisk for one minute. Then add brown sugar to the butter and whisk for 3-5 minutes or until fluffy.
- Pour one egg into the creamed butter and whisk until the egg disappears. Repeat this step with the second egg.
- Next, use a masher or blender to puree the dates until they form a smooth paste.
- Then, pour the date puree into the egg mixture and whisk for 2 minutes or until combined.
- Add ⅓ of the dry ingredient mixture to the wet ingredients and mix until just combined. Repeat this step with the remaining dry ingredients.
- Pour the cake batter into the greased and lined cake tin. Then add chopped pecans on top of the cake and bake for 30 minutes or until a toothpick comes out clean.
Caramel sauce
- Heat caramel sauce on the stove and add heavy cream (optional).
- Serve this Sticky Date Cake plain or with caramel sauce and ice cream.
Video
Notes
- Dry ingredients: Sift the baking powder, baking soda, all-purpose flour, cloves, nutmeg and cinnamon to remove lumps and ensure that the cake batter has the ideal consistency.
- Wet ingredients: The eggs and unsalted butter should be at room temperature for easy mixing.
- Weighing scale: Use a weighing scale to ensure that your ingredient measurements are accurate and avoid pitfalls.
- Baking tin: Feel free to bake this cake in a tray, bundt pan or loaf tin instead.
Nutrition
Serving: 120g | Calories: 314kcal | Carbohydrates: 43.57g | Protein: 4.56g | Fat: 14.97g | Saturated Fat: 5.116g | Polyunsaturated Fat: 2.63g | Monounsaturated Fat: 6.382g | Cholesterol: 52mg | Sodium: 1.61mg | Potassium: 1.61mg | Fiber: 3.6g | Sugar: 25.35g | Vitamin A: 365IU | Vitamin C: 0.6mg | Calcium: 39mg | Iron: 1.61mg