Description
A moist and flavorful Date and Treacle Pantry Cake, perfect for afternoon tea.
Ingredients
Scale
- 200 g (7 oz) pitted dates, chopped
- 250 ml (1 cup) boiling water
- 1 teaspoon baking soda
- 100 g (1/2 cup) unsalted butter, softened
- 150 g (3/4 cup) brown sugar
- 2 large eggs
- 200 g (1 1/2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 100 g (1/3 cup) golden syrup (or light treacle)
- 50 g (1/4 cup) treacle (or dark molasses)
- 1 teaspoon vanilla extract
Instructions
- In a bowl, combine the chopped dates and baking soda. Pour the boiling water over the dates and let them soak for about 15-20 minutes until they soften. Once softened, mash them slightly with a fork and set aside.
- Preheat your oven to 180°C (350°F). Grease and line a loaf pan (approximately 9×5 inches) with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-5 minutes using an electric mixer.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the soaked date mixture. Begin and end with the dry ingredients, mixing until just combined. Avoid overmixing.
- Gently fold in the golden syrup and treacle until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45-55 minutes, or until a skewer inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Slice the cake and serve it plain or with a dollop of whipped cream. The cake can be stored in an airtight container for several days and often tastes even better the next day as the flavors develop.
Notes
- For an extra touch, sprinkle some chopped nuts or chocolate chips into the batter before baking.
- This cake pairs wonderfully with a cup of tea or coffee, making it a perfect afternoon treat.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Date and Treacle Pantry Cake, Cake recipes, British dessert