Cinnamon Date Cake
Indulge in the warm, comforting flavors of this Cinnamon Date Cake, a moist and aromatic dessert perfect for any occasion. Featuring natural sweetness from pitted dates softened in boiling water, this cake blends rich caramel undertones with the warmth of ground cinnamon. A balance of granulated and brown sugars adds depth, while a tender crumb is achieved with a mix of creamed butter and silky mashed dates. This easy-to-make treat comes together in under an hour and bakes to golden perfection in an 8x8-inch pan. Serve it plain, dusted with powdered sugar, or topped with a dollop of whipped cream for an irresistible finishing touch. Perfect for fall gatherings, tea-time, or a sweet breakfast indulgence, this Cinnamon Date Cake is as wholesome as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups pitted dates
- 1 cup boiling water
- 1 teaspoon baking soda
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.75 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 0.5 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch baking pan or line it with parchment paper.
Place the pitted dates in a bowl. Pour the boiling water over them and sprinkle the baking soda on top. Let the mixture sit for 15 minutes to soften the dates. Once cooled slightly, mash the dates with a fork until a coarse paste is formed.
In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes using a hand or stand mixer.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the mashed date mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Pour the batter into the prepared baking pan, smoothing 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.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Optional: Dust the top with powdered sugar or serve with a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories |
3328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 3076 mg | 134% | |
| Total Carbohydrate | 694.4 g | 253% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 496.3 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 470 mg | 36% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3057 mg | 65% | |
*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.
