Description
A rich and moist dark date cake topped with a vibrant blood orange glaze.
Ingredients
Scale
- 1 ½ cups (200 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk
- 1 ½ cups (240 g) pitted dates, chopped
- ½ cup (120 ml) water
- 1 cup (120 g) powdered sugar (for glaze)
- 2 tablespoons blood orange juice (for glaze)
- Zest of 1 blood orange (for glaze)
- 1 tablespoon milk (optional, for glaze consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a small saucepan, combine the chopped dates and water. Bring to a boil over medium heat, then reduce the heat and simmer for about 5 minutes, or until the dates are soft. Remove from heat and let cool slightly.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- 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.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
- Gently fold the softened dates into the batter until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven 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 bowl, whisk together the powdered sugar, blood orange juice, and zest until smooth. If the glaze is too thick, add a little milk to reach the desired consistency.
- Once the cake is completely cooled, drizzle the blood orange glaze over the top, allowing it to drip down the sides.
- Slice the cake and serve it on a simple white plate. Enjoy the rich flavors of the dark date cake complemented by the vibrant blood orange glaze.
Notes
- For added texture, consider folding in chopped nuts or chocolate chips along with the dates.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- The blood orange glaze can be made ahead of time and stored in the refrigerator; just give it a good stir before using.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Dark Date Cake, Blood Orange Glaze, Dessert, Cake, Baking