Oh my goodness, let me tell you about my absolute favorite cake! This Dark Date & Nutmeg Cake with Glaze is truly something special. Picture this: it’s rich, it’s moist, and it’s bursting with the sweet, caramel-like flavor of dates, perfectly balanced by that warm hint of nutmeg. Every time I bake this cake, it fills my kitchen with the most delightful aroma that makes my heart sing! Trust me, there’s nothing quite like slicing into a piece, revealing its tender crumb, and drizzling that luscious glaze on top. It’s the kind of cake that brings everyone together, whether for a cozy afternoon tea or a festive gathering. The combination of dates and nutmeg is just magical—once you try it, you’ll understand why I can’t get enough of this beauty!
Ingredients List
Before we dive into baking, let’s gather all the goodies you’ll need for this delightful cake! Here’s what you’ll need, with clear measurements to make sure everything turns out perfectly:
- 200 grams (about 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, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 200 grams (1 1/2 cups) all-purpose flour
- 1 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Glaze:
- 100 grams (1/2 cup) powdered sugar
- 2 tablespoons milk or cream
- 1 teaspoon vanilla extract
Gather these ingredients, and you’ll be ready to create something truly wonderful! Don’t forget to have your butter softened before you start mixing—this helps achieve that light, fluffy texture we all love.
How to Prepare Dark Date & Nutmeg Cake with Glaze
Now, let’s get into the fun part—baking this scrumptious cake! I promise, it’s easier than it sounds, and the result is simply divine. Just follow these steps, and you’ll have an irresistible Dark Date & Nutmeg Cake in no time!
Preparing the Date Mixture
First things first: grab those chopped dates and toss them into a bowl. Pour the boiling water over the dates and give it a good stir. Now, sprinkle in the baking soda and let this mixture sit for about 10-15 minutes. This step is crucial because it helps soften the dates and brings out their natural sweetness. You’ll love how it smells while it’s resting!
Mixing the Cake Batter
While the dates are soaking, preheat your oven to 175°C (350°F) and prepare your cake pan. In a mixing bowl, beat the softened butter and brown sugar together until it’s light and fluffy—this should take about 3-4 minutes. Next, add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. In another bowl, whisk together the flour, ground nutmeg, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the date mixture. Start and end with the flour—this helps create a lovely, smooth batter!
Baking the Cake
Once your batter is ready, pour it into the prepared cake pan and smooth the top with a spatula. Pop it in the oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Oh, the smell wafting through your kitchen will be heavenly!
Making the Glaze
While the cake cools, let’s whip up that gorgeous glaze! In a small bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until it’s smooth and has a lovely drizzling consistency. If it’s too thick, just add a touch more milk until you get it just right.
Serving the Cake
After your cake has cooled in the pan for about 10 minutes, carefully transfer it to a wire rack to cool completely. Once it’s cooled, drizzle that beautiful glaze over the top. I like to slice it while still warm and serve it on a simple white plate—it really makes the cake shine! Enjoy every delicious bite!
Why You’ll Love This Recipe
This Dark Date & Nutmeg Cake with Glaze is not just another dessert; it’s a delightful experience that you’ll want to share with everyone! Here’s why you’ll absolutely adore this recipe:
- Incredible Flavor: The combination of sweet, rich dates and warm, aromatic nutmeg creates a flavor profile that’s both comforting and unique.
- Moist and Tender: Thanks to the dates, this cake is incredibly moist, ensuring that each bite is soft and delicious.
- Easy to Make: With simple, straightforward steps, even novice bakers can whip this up without a hitch!
- Perfect for Any Occasion: Whether it’s a casual family gathering or a festive celebration, this cake is sure to impress your guests.
- Glorious Glaze: The sweet, creamy glaze adds a lovely finishing touch that takes the cake to a whole new level.
- Versatile Treat: Serve it warm, at room temperature, or with a scoop of ice cream—it’s delicious no matter how you enjoy it!
- Make Ahead Friendly: Bake it ahead of time and store it for a hassle-free dessert that’s ready to go whenever you are!
Once you try this cake, I guarantee you’ll be coming back for seconds—maybe even thirds! It’s just that good!
Tips for Success
Let’s make sure your Dark Date & Nutmeg Cake with Glaze turns out absolutely perfect! Here are some of my favorite pro tips to elevate your baking game:
- Use Fresh Dates: For the best flavor and texture, opt for fresh, high-quality dates. If they’re a bit dry, soaking them longer in the boiling water can help revive their moisture.
- Add Some Crunch: If you love a bit of texture, consider folding in some chopped nuts like walnuts or pecans into the batter. They add a delightful crunch that contrasts beautifully with the soft cake.
- Adjust the Sweetness: Feel free to tweak the brown sugar amount based on your taste. If you prefer a less sweet cake, reduce it by a couple of tablespoons. Just remember, the dates are naturally sweet too!
- Spice it Up: While nutmeg is fantastic, don’t hesitate to experiment! A pinch of cinnamon or ginger can give your cake a warm twist, especially if you want to embrace that cozy vibe.
- Make it Dairy-Free: For a dairy-free version, substitute the butter with coconut oil or a dairy-free butter alternative, and use almond milk or oat milk in your glaze.
- Check for Doneness: When baking, keep an eye on the time but also rely on your toothpick test. Oven temperatures can vary, so if your skewer comes out with a few moist crumbs, that’s perfectly fine! Just let it cool a bit before slicing.
- Storing Leftovers: If you have any leftovers (which is rare!), store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for a week if you want to keep it fresh longer.
With these tips, I know you’ll create a cake that not only looks beautiful but tastes heavenly too! Happy baking!
Nutritional Information
When it comes to enjoying a slice of this Dark Date & Nutmeg Cake with Glaze, it’s always nice to know what you’re indulging in! Here’s a general breakdown of the nutritional values per slice:
- Calories: 250
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 150mg
- Carbohydrates: 38g
- Sugar: 24g
- Fiber: 2g
- Protein: 3g
Please note that these values can vary based on the specific ingredients and brands you use, so consider this a ballpark estimate. The beauty of baking is that you can customize it to your liking, which might affect the nutrition a bit. But no matter the numbers, I promise it’s a treat worth savoring!
FAQ Section
If you have questions about making the Dark Date & Nutmeg Cake with Glaze, you’re not alone! Here are some common queries I’ve encountered, along with my answers to help you along the way:
Can I use other types of sugar instead of brown sugar?
Absolutely! While brown sugar adds a lovely depth of flavor, you can substitute it with granulated sugar or even coconut sugar. Just keep in mind that the flavor will be slightly different, but still delicious!
What if I don’t have nutmeg?
No worries! If you don’t have nutmeg on hand, you can use ground cinnamon as a substitute. It will provide a lovely warm spice that complements the dates beautifully.
Can I make this cake ahead of time?
Yes! This cake actually keeps well, so you can bake it a day or two in advance. Just store it in an airtight container at room temperature until you’re ready to enjoy it!
How should I store leftovers?
To keep your cake fresh, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for a whole week!
Can I freeze the cake?
Yes! You can freeze this cake. Just wrap it tightly in plastic wrap and then place it in a freezer-safe container. It will stay good for up to 2 months. Thaw in the fridge overnight before serving.
What’s the best way to serve this cake?
This cake is delightful on its own, but I love serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It adds an extra layer of indulgence that’s just heavenly!
Can I add other fruits or nuts to the cake?
Definitely! Feel free to fold in some chopped nuts like walnuts or pecans for added crunch. You can also mix in dried fruits like cranberries or apricots for a fun twist!
I hope these answers help you feel confident and excited to bake your Dark Date & Nutmeg Cake with Glaze! If you have any other questions, feel free to ask—I’m here to help!
Storage & Reheating Instructions
To keep your Dark Date & Nutmeg Cake with Glaze as delicious as the day you baked it, proper storage is key. Here’s how to do it:
First, if you have any leftovers (which is often rare because it’s so delectable!), let the cake cool completely before storing. You can keep it in an airtight container at room temperature for up to 3 days. This way, it stays moist and flavorful, ready for you to enjoy a slice whenever the craving hits!
If you want to extend its life a bit longer, you can refrigerate it for up to a week. Just remember to wrap it well with plastic wrap or place it in a container to prevent it from drying out. The flavors actually deepen, making it even tastier!
Now, if you find yourself with some cake that you just can’t finish (or if you’re preparing for a future treat), freezing is a fantastic option! Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container. This way, they’ll stay fresh for up to 2 months. When you’re ready to indulge, simply thaw a slice in the refrigerator overnight. No need to reheat; just enjoy it chilled or let it sit at room temperature for a little while before savoring each bite.
With these storage tips, you can ensure that your cake stays scrumptious and ready to delight your taste buds whenever you fancy a bit of sweetness!
Print
Dark Date & Nutmeg Cake with Glaze: 5 Irresistible Slices
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Dark Date & Nutmeg Cake with Glaze is rich and moist, featuring the sweet flavor of dates and a hint of nutmeg.
Ingredients
- 200 grams (about 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, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 200 grams (1 1/2 cups) all-purpose flour
- 1 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For the Glaze:
- 100 grams (1/2 cup) powdered sugar
- 2 tablespoons milk or cream
- 1 teaspoon vanilla extract
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.
- Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a 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. Then, stir in the vanilla extract.
- In another bowl, whisk together the flour, ground nutmeg, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the date mixture. Start and end with the flour mixture.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick comes out clean.
- Once baked, let the cake cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth.
- Once the cake is completely cool, drizzle the glaze over the top.
- Slice the cake and serve it on a simple white plate.
Notes
- For added texture, fold in chopped nuts, like 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.
- Serve with whipped cream or vanilla ice cream for an extra treat!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 24g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Dark Date & Nutmeg Cake, Cake Recipe, Dessert