Date Cake
This cake bakes up exceptionally moist and tender, with dates simmered in orange juice for a subtle citrus note that complements their natural sweetness. It’s wonderful on its own, but serving it warm with sticky toffee sauce turns it into a rich, comforting dessert. The flavors are rich enough that the cake easily stretches to 12 servings.
Servings: 10 servings
Ingredients
- 10 ounces dates pitted and chopped (about 2 cups packed)
- 1½ cups orange juice
- 1 teaspoon baking soda
- 1¾ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup butter 170 grams
- ¾ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons orange zest
Topping
Instructions
- Preheat oven to 350°F. Spray a 9 inch round pan with nonstick spray and line it with parchment paper.
- Place the chopped dates, orange juice, and baking soda in a saucepan. The mixture will bubble and foam as the baking soda reacts and the dates begin to break down, this is expected. Bring it to a boil, then turn off the heat and let the mixture soak for 20 minutes, allowing it to cool to room temperature.
- Sift the flour, baking powder, and salt together. Set aside.
- Place the butter and sugar in a mixing bowl. Beat on medium speed until light and creamy.
- Beat the eggs in, one at a time, beating well after each addition. Add the vanilla, orange zest and the dates along with all the soaking liquid. Beat well until incorporated.
- Fold in half of the flour mixture until only a few streaks of flour show. Fold in the rest of the flour until well combined.
- Spread the batter in the pan and bake for 35 to 43 minutes or until a toothpick inserted in the center comes out clean. Serve warm or cold with sticky toffee sauce.
Notes
Softening the dates: Soaking the dates in hot orange juice helps them soften, and the addition of baking soda breaks them down even further, creating a gooey, sticky puree that makes the cake exceptionally moist.
Foaming reaction: The mixture will foam up noticeably when the baking soda is added, so use a saucepan that holds at least 2 quarts to give it room to rise. You can place the mixture in the fridge afterward to help it cool faster.
Chopping dates: Dates tend to stick to the knife as you chop them. Lightly oiling the blade helps, or you can use pre-chopped dates. Just keep in mind they’re usually a bit drier and may need extra soaking time.
Zesting the orange: A microplane works best for zesting, producing fine shreds that distribute evenly throughout the batter for consistent citrus flavor.
Nutrition
Serving: 1slice | Calories: 598kcal | Carbohydrates: 129g | Protein: 15g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 252mg | Fiber: 5g | Sugar: 30g
