Description
A moist and flavorful bundt cake made with dark dates and ginger syrup.
Ingredients
Scale
- 200 grams (7 oz) pitted dates, chopped
- 250 ml (1 cup) boiling water
- 1 teaspoon baking soda
- 125 grams (1/2 cup) unsalted butter, softened
- 150 grams (3/4 cup) brown sugar
- 100 grams (1/2 cup) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 250 grams (2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 125 ml (1/2 cup) ginger syrup (store-bought or homemade)
Instructions
- In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for about 10-15 minutes until the dates soften and the mixture cools slightly.
- Preheat your oven to 175°C (350°F). Grease and flour a bundt cake pan to prevent sticking.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the date mixture. Start and end with the dry ingredients, mixing until just combined.
- Gently fold in the ginger syrup until evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- If desired, drizzle additional ginger syrup over the cooled cake for extra flavor and shine.
- Slice the cake and serve it on a simple white plate. Enjoy it as a delightful dessert or with a cup of tea!
Notes
- For added texture, consider folding in some chopped nuts, such as walnuts or pecans, into the batter.
- 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.
- The flavors of this cake deepen over time, making it a great make-ahead dessert.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30 grams
- Sodium: 150 mg
- Fat: 10 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 38 grams
- Fiber: 2 grams
- Protein: 3 grams
- Cholesterol: 50 mg
Keywords: Dark Date, Ginger Syrup, Bundt Cake, Dessert