Description
A moist and flavorful cake made with brown sugar and dates, topped with a rich caramel glaze.
Ingredients
Scale
- 1 cup (200g) packed brown sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup (150g) pitted dates, chopped
- 1 cup (240ml) boiling water
- 1/2 cup (60g) chopped nuts (walnuts or pecans)
- For the caramel glaze:
- 1/2 cup (100g) brown sugar
- 1/4 cup (60ml) heavy cream
- 2 tablespoons (30g) unsalted butter
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a bowl, combine the chopped dates with boiling water. Let them sit for about 10 minutes to soften, then drain any excess water.
- In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overmix.
- Gently fold in the softened dates and chopped nuts until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the caramel glaze. In a small saucepan over medium heat, combine brown sugar, heavy cream, and butter. Stir until it comes to a boil, then reduce heat and let it simmer for 2-3 minutes until slightly thickened. Remove from heat and stir in the vanilla extract.
- Once the cake is done baking, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Drizzle the caramel glaze over the top of the cake.
- Slice the cake and serve it warm or at room temperature, with a cup of tea or coffee.
Notes
- For added flavor, include a pinch of ground ginger or allspice in the dry ingredients.
- This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Experiment with different nuts or add chocolate chips for a twist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Brown Sugar Date Pantry Cake, cake, dessert, baking, dates