Cardamom Date Cake
Infused with warm, aromatic cardamom and the natural sweetness of dates, this Cardamom Date Cake is a moist and flavorful dessert that’s perfect for any occasion. Made with softened dates and a touch of brown sugar, this cake has a rich, caramel-like depth that’s beautifully complemented by the subtle spice of cardamom. The tender crumb is light yet indulgent, with the option to add chopped nuts for a delightful crunch. Ideal for afternoon tea or as a comforting after-dinner treat, this cake is simple to prepare and pairs wonderfully with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of caramel sauce. With just 20 minutes of prep time, this easy cardamom-spiced date cake will fill your kitchen with irresistible aromas and is sure to impress guests and family alike!
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Recipe Information
Ingredients
- 1.5 cups Pitted dates (chopped)
- 1 cup Boiling water
- 1 teaspoon Baking soda
- 2 cups All-purpose flour
- 1 teaspoon Cardamom powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 0.75 cup Brown sugar (packed)
- 2 Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Milk
- 0.5 cup Chopped nuts (optional: walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, combine the chopped dates, boiling water, and baking soda. Set aside for 10 minutes to allow the dates to soften.
In another bowl, whisk together the all-purpose flour, cardamom powder, baking powder, and salt. Set aside.
Using a hand or stand mixer, cream the softened butter and brown sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low and gradually add the flour mixture in two parts, alternating with the milk. Start and end with the dry ingredients. Mix until just incorporated.
Fold in the softened date mixture (including the liquid) and chopped nuts (if using) until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve the cake as-is or with a dusting of powdered sugar for garnish. Optionally, pair with whipped cream or a drizzle of caramel sauce.
Nutrition Facts
Calories |
3636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 3353 mg | 146% | |
| Total Carbohydrate | 554.8 g | 202% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 338.7 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 542 mg | 42% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2709 mg | 58% | |
*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.
