Description
A rich and flavorful Victorian-style cake made with dates and molasses.
Ingredients
Scale
- 200 grams (7 oz) pitted dates, chopped
- 240 ml (1 cup) boiling water
- 120 ml (1/2 cup) unsulfured molasses
- 120 grams (1/2 cup) unsalted butter, softened
- 150 grams (3/4 cup) brown sugar, packed
- 2 large eggs
- 240 grams (2 cups) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 100 grams (1 cup) chopped nuts (walnuts or pecans), for topping (optional)
Instructions
- In a bowl, combine the chopped dates with boiling water. Let them soak for about 15-20 minutes until they soften. Drain any excess water and set aside.
- 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 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. Then, add the molasses and mix until fully incorporated.
- In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. Gently fold in the soaked dates.
- Transfer the batter into the prepared cake pan, smoothing the top with a spatula. If desired, sprinkle the chopped nuts on top of the batter.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be firm to the touch and have a rich, dark color.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice the cake and serve it on a simple white plate. Enjoy it as a delightful dessert or with a cup of tea. The cake can be stored in an airtight container for several days.
Notes
- For added flavor, you can include a teaspoon of vanilla extract in the wet ingredients.
- This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream.
- If you prefer a less dense cake, you can substitute half of the all-purpose flour with self-rising flour.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Victorian-Style Date & Molasses Cake, date cake, molasses cake, British dessert