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Easy Moist Date Cake

Easy Moist Date Cake That Will Delight Every Sweet Tooth

This Easy Moist Date Cake is a delightful dessert that transforms gatherings into celebrations with its unique flavors and textures.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Dates Provide natural sweetness and moisture; substitute with dried figs for a different flavor.
  • 1 cup Boiling Water Softens and hydrates dates for blending; no substitute needed.
  • 1 teaspoon Baking Soda Helps to soften dates and prevents sinking.
  • 1/2 cup Unsalted Butter Adds richness and moisture; can substitute with coconut oil for dairy-free.
  • 1 cup Brown Sugar Contributes sweetness and a rich flavor; white sugar can be substituted, but flavor will change.
  • 2 large Eggs Provides structure and stability; flax eggs or applesauce may work for vegan option.
  • 1 cup All-Purpose Flour Gives structure to the cake; gluten-free flour mix can be used for a gluten-free version.
  • 1 teaspoon Spices (Cloves, Nutmeg, Cinnamon) Add warm flavors; can omit for a milder taste.
  • 1/4 teaspoon Salt Enhances sweetness and balances flavor.
  • 1 teaspoon Baking Powder Essential leavening agent for rising.
  • 1/2 cup Pecans Adds crunch and nutty flavor; substitute with walnuts or omit for nut-free.
For the Topping
  • 1/2 cup Caramel Sauce Enhances sweetness and adds stickiness; chocolate sauce can be used as alternative.

Equipment

  • oven
  • Mixer
  • Baking tin
  • parchment paper
  • Bowls
  • food processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 7-inch baking tin, lining the bottom with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and your chosen spices.
  3. Remove the pits from your dates and place the chopped dates in a large bowl. Pour boiling water over the dates and stir in the baking soda. Let sit for about 10 minutes.
  4. In a separate large bowl, cream together unsalted butter and brown sugar for 3 to 5 minutes until light and fluffy.
  5. Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition until fully incorporated.
  6. Drain the soaked dates and blend until smooth. Fold the date puree into the egg mixture until fully combined.
  7. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  8. Pour the batter into the prepared baking tin, smoothing the top, and sprinkle chopped pecans over the surface. Bake for about 30 minutes or until a toothpick comes out clean.
  9. Let the cake cool in the tin for a few minutes before transferring to a wire rack. Warm the caramel sauce and drizzle over each slice when serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure your eggs and butter are at room temperature before mixing for better batter consistency. Store leftovers in an airtight container for up to 3 days at room temperature or 2 weeks in the fridge.

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