Description
Burnt Sugar Date Cake with Lemon-Clove Syrup is a rich and flavorful dessert that combines sweet dates with a zesty syrup.
Ingredients
Scale
- 1 cup (200g) packed brown sugar
- 1/2 cup (120ml) water
- 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 powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup (150g) pitted dates, chopped
- 1/2 cup (120ml) milk
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) water
- Zest of 1 lemon
- 1/4 cup (60ml) fresh lemon juice
- 1/2 teaspoon ground cloves
Instructions
- In a medium saucepan over medium heat, combine the brown sugar and water. Stir until the sugar dissolves and the mixture comes to a simmer. Remove from heat and let it cool slightly.
- In a large mixing bowl, cream the softened butter until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the cooled burnt sugar mixture to the butter and egg mixture, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Slowly add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Fold in the chopped dates until evenly distributed.
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
- 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. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- In a small saucepan, combine the granulated sugar, water, lemon zest, lemon juice, and ground cloves. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat and let it simmer for about 5 minutes until slightly thickened. Remove from heat and let it cool.
- Once the cake has cooled, slice it and drizzle the lemon-clove syrup over each piece.
- This cake pairs wonderfully with a cup of tea or coffee and is perfect for sharing with friends and family!
Notes
- For added texture, consider folding in some chopped nuts, like walnuts or pecans, into the batter.
- The cake can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
- If you prefer a stronger lemon flavor, you can increase the amount of lemon juice in the syrup.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Burnt Sugar Date Cake, Lemon-Clove Syrup, Dessert, Cake