Boiled Date Cake
Indulge in the rich, comforting flavors of this Boiled Date Cake, a moist and spiced dessert that's perfect for any occasion. This unique recipe begins with simmering sweet, chopped dates in water, creating a luscious base that infuses the cake with deep caramel-like notes. Mixed with warm spices like cinnamon and nutmeg, creamy unsalted butter, and a hint of vanilla, every bite delivers irresistible sweetness and warmth. The easy-to-follow method ensures a tender crumb, while simple ingredients like brown sugar and all-purpose flour make it wonderfully accessible. Serve this wholesome treat with whipped cream or a drizzle of caramel sauce for a delightful finish. Perfect for afternoon teas, holiday gatherings, or anytime you crave a classic homemade dessert, this date cake will surely become a family favorite!
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Recipe Information
Ingredients
- 250 grams Dates (pitted and chopped)
- 250 ml Water
- 125 grams Unsalted butter
- 150 grams Brown sugar
- 200 grams All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Instructions
Place the chopped dates and water in a medium saucepan over medium heat. Bring to a boil, then reduce the heat and simmer for 5 minutes until the dates are soft and mushy. Remove from heat and set aside to cool slightly.
Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
To the cooled date mixture, stir in the unsalted butter until melted, followed by the brown sugar. Mix well to combine.
In a medium bowl, sift together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
In another small bowl, beat the eggs lightly and mix in the vanilla extract.
Gradually add the egg mixture to the date mixture, stirring continuously to incorporate fully.
Fold the dry ingredients into the wet mixture in two additions, stirring just until combined. Do not overmix.
Pour the batter into the prepared cake pan, spreading it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as is or with a dollop of whipped cream or a drizzle of caramel sauce for added indulgence.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 371 mg | 16% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 39.7 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 314 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
