Description
This Traditional Date Tea Cake is a moist and flavorful dessert made with chopped dates and topped with nuts.
Ingredients
Scale
- 200 grams (about 1 ½ cups) pitted dates, chopped
- 250 milliliters (1 cup) boiling water
- 100 grams (½ cup) unsalted butter, softened
- 150 grams (¾ cup) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 200 grams (1 ½ cups) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 100 grams (about 1 cup) chopped nuts (such as walnuts or pecans) for topping
- 100 grams (about ½ cup) powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 180°C (350°F). Grease and line a loaf pan (approximately 9×5 inches) with parchment paper.
- In a bowl, combine the chopped dates and boiling water. Let them soak for about 15-20 minutes until softened. Drain any excess water if necessary.
- 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 soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the soaked dates. Mix until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the chopped nuts evenly over the top.
- Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can 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.
- In a small bowl, mix the powdered sugar with milk until smooth. Adjust the consistency by adding more milk or sugar as needed.
- Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.
- Slice the cake and serve it on a simple white plate. This cake pairs beautifully with a cup of tea or coffee.
Notes
- For added flavor, consider including a pinch of ground ginger or cardamom in the batter.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- This cake can also be frozen; wrap it tightly in plastic wrap and then in foil for up to 3 months. Thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Traditional Date Tea Cake, dessert, baking, tea cake