Description
This Persian Date Cake is warm, soft, and spiced with cinnamon and cardamom. Featuring sweet softened dates and a buttery crumb, it’s a fragrant dessert perfect for tea time or festive gatherings.
Ingredients
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1 ½ cups dates, pitted and chopped
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1 cup boiling water
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1 teaspoon baking soda
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2 cups all-purpose flour
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1 teaspoon ground cinnamon
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½ teaspoon ground cardamom
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½ teaspoon salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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½ cup milk
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
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Pour boiling water over chopped dates. Stir in baking soda. Let sit 10 minutes to soften.
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In a bowl, whisk together flour, cinnamon, cardamom, and salt.
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In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
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Alternate adding dry ingredients and milk, beginning and ending with dry.
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Fold in softened date mixture.
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Pour batter into prepared pan and smooth the top.
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Bake for 40–45 minutes or until a toothpick comes out clean.
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Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
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Add chopped nuts like walnuts or pistachios for crunch
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A rosewater glaze makes it even more fragrant
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Best served warm or at room temperature
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Can be made 1 day ahead—flavor deepens beautifully
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: Persian