Description
A moist and flavorful cake made with dates and topped with a rich toffee glaze.
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, packed
- 2 large eggs
- 200 g (1 1/2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 100 g (1 cup) walnuts or pecans, chopped (optional)
- 1 teaspoon vanilla extract
- 100 g (1/2 cup) brown sugar (for glaze)
- 50 g (1/4 cup) unsalted butter (for glaze)
- 100 ml (1/2 cup) heavy cream (for glaze)
- A pinch of salt (for glaze)
Instructions
- Preheat your oven to 180°C (350°F). Grease and line a 20 cm (8-inch) round cake pan with parchment paper.
- 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.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This should take about 3-5 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir 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 date mixture. Start and end with the flour mixture. If using, fold in the chopped nuts at this stage.
- 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 saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir continuously until the mixture comes to a gentle boil. Allow it to boil for about 3-5 minutes until it thickens slightly. Remove from heat and add a pinch of salt.
- Once the cake is completely cool, pour the toffee glaze over the top, allowing it to drip down the sides. Let the glaze set for a few minutes.
- Slice the cake and serve it on a simple white plate. Enjoy it warm or at room temperature, perhaps with a cup of tea or coffee. The cake can be stored in an airtight container for several days.
Notes
- For added flavor, you can soak the dates in a bit of rum or whiskey instead of water.
- If you prefer a smoother glaze, you can blend the toffee glaze after cooking for a few seconds.
- This cake pairs well with whipped cream or vanilla ice cream for a delightful dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: English Kitchen Date Cake, Date Cake, British Dessert