Description
A moist and flavorful cake made with dates and brown sugar, perfect for tea time.
Ingredients
Scale
- 200 g (about 7 oz) pitted dates, chopped
- 250 ml (1 cup) boiling water
- 100 g (1/2 cup) unsalted butter, softened
- 150 g (3/4 cup) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 200 g (1 1/2 cups) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 50 g (1/2 cup) chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Start by preheating your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
- Prepare the dates: In a bowl, combine the chopped dates with the boiling water. Let them soak for about 10-15 minutes until they soften. After soaking, mash the dates slightly with a fork to create a chunky paste.
- Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer until the mixture is light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Mix dry ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, salt, and ground cinnamon (if using).
- Combine wet and dry: Gradually add the dry ingredients to the butter mixture, alternating with the date mixture. Start and end with the flour mixture. Mix until just combined; do not overmix.
- Add nuts (optional): If using, fold in the chopped walnuts or pecans gently into the batter.
- Bake the cake: 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.
- Cool the cake: 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.
- Serve: Slice the cake and serve it warm or at room temperature. It pairs beautifully with a cup of tea or coffee. Enjoy the rich, sticky texture and the delightful sweetness of the dates!
Notes
- For an extra touch, you can drizzle a simple glaze made from powdered sugar and milk over the cooled cake.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. It also freezes well for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: English Date & Brown Sugar Cake