Date Cake
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Unrated
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Total Time
1 hr
-
Servings
9
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Calories
433 kcal
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Course
Dessert
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Cuisine
International
Date Cake
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This rich and sticky date cake is drizzled with an easy toffee sauce over the cooked cake so it soaks in to make it delicious and keep it moist.
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Ingredients
- 300 g dates (I used Medjool) pitted and chopped
- 1 teaspoon bicarbonate of soda bicarb/bicarb soda
- 250 ml water boiling
- 80 g butter softened, salted
- 40 g light brown sugar
- 2 egg
- ½ teaspoon vanilla extract
- 190 g plain flour all-purpose flour
- 1½ teaspoons baking powder
- 1 tablespoon walnuts optional - to serve, chopped
Sauce
- 50 g butter salted
- 70 g dark brown sugar
- 100 g light brown sugar
- ½ teaspoon vanilla extract
- 300 ml thickened cream heavy cream
Instructions
- Preheat oven to 160c.
- Grease and line a 20cm (8") square cake pan with parchment/baking paper (leaving some overhang for removal) and set aside.
- Place the chopped dates in a bowl, sprinkle over bicarb soda then add boiling water and set aside for 15 minutes to soften.
- Once softened, mash the dates well with a potato masher or fork (you want it to be like a puree or paste with hardly any lumps) and set aside.
- Place salted butter and light brown sugar in a bowl and using a hand-held or stand mixer, beat until smooth and combined.
- Beat in eggs and vanilla.
- Then add plain flour and baking powder, mixing until combined.
- Add date mixture to the bowl, mixing until well incorporated.
- Pour cake batter into prepared pan, smooth out the top and bake for 30 - 35 minutes or until a toothpick inserted into the centre of the cake comes out clean.
Sauce
- Meanwhile, combine the sauce ingredients in a medium saucepan and bring to a simmer over medium heat.
- Once butter is melted, stir to incorporate then simmer for 2 minutes.
To assemble
- While the cake is still hot (leave it in the pan), use a toothpick or a skewer to poke 30 to 40 holes all over the surface of the cake.
- Slowly pour ⅓ cup of the sauce over the top of the cake and let it sit for 10 minutes to allow it to soak into the holes (see my notes).
- Sprinkle over chopped walnuts (if using), slice and serve warm with more sauce on top.
Notes
- *Please note that nutrition information is provided as a guide only, as ingredients and cooking methods can vary greatly*
- Mash the dates really well so the colour will be more evenly distributed throughout the cake.
- If the sauce pools at the sides of the cake pan use a pastry brush or a small spatula to spread it back towards the middle.
Nutrition Information
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Calories
433kcal
(22%)
Carbohydrates
66g
(22%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.5g
(25%)
Cholesterol
79mg
(26%)
Sodium
330mg
(14%)
Potassium
342mg
(7%)
Fiber
3g
(12%)
Sugar
45g
(90%)
Vitamin A
539IU
(11%)
Vitamin C
0.5mg
(1%)
Calcium
122mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 66g | 22% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 79mg | 26% |
| Sodium | 330mg | 14% |
| Potassium | 342mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 45g | 90% |
| Vitamin A | 539IU | 11% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 122mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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