Description
A richly spiced, ultra-moist date cake made the old-fashioned way by boiling chopped dates with baking soda and folding them into a buttery brown sugar batter. A true nostalgic dessert that’s simple, sweet, and comforting.
Ingredients
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1 cup (175g) chopped dates, packed
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1 cup (240ml) boiling water
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1 tsp baking soda
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1/4 cup (60g) unsalted butter, softened
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3/4 cup (150g) brown sugar, packed
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1 large egg
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1 tsp vanilla extract
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1 1/2 cups (190g) all-purpose flour
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1/2 tsp ground cinnamon
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1/4 tsp ground nutmeg
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1/4 tsp salt
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1/2 cup (60g) chopped walnuts or pecans (optional)
Instructions
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Preheat oven to 350°F (180°C). Grease an 8- or 9-inch round cake pan.
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In a saucepan, combine chopped dates and baking soda. Pour in boiling water and let sit 5 minutes.
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Add butter and brown sugar to the date mixture. Heat gently until butter melts and the mixture begins to simmer. Remove from heat and let cool.
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In a separate bowl, whisk together flour, cinnamon, nutmeg, and salt.
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Stir the egg and vanilla into the slightly cooled date mixture.
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Add dry ingredients to the wet mixture, stirring until just combined. Fold in chopped nuts if using.
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Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
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Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
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Let the date mixture cool before adding the egg to avoid scrambling.
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For a nut-free version, simply skip the walnuts or pecans.
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Add a touch of allspice or clove for extra spice depth.
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This cake pairs beautifully with whipped cream, Greek yogurt, or a light caramel glaze.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American