Date Bran Cake
Indulge in the wholesome charm of a Date Bran Cake, where natural sweetness meets hearty texture for a truly comforting treat. This moist and tender cake features a unique blend of chopped dates, bran cereal, and warm spices like cinnamon and nutmeg, creating a symphony of rich, earthy flavors. A touch of brown sugar and a buttery base bring indulgence, while optional chopped walnuts or pecans add a delightful crunch. Balanced by a light, fluffy crumb, this cake is perfect for breakfast, a tea-time snack, or a light dessert. Easy to prepare with just 20 minutes of prep and baked to perfection in under an hour, this recipe is a wholesome option that’s both nutritious and delicious. Ideal for those who adore naturally sweet baked goods, this date-filled creation offers a satisfying way to enjoy a burst of flavor with every bite.
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Recipe Information
Ingredients
- 1 cup pitted dates, chopped
- 1 cup water
- 1 teaspoon baking soda
- 1.5 cups bran cereal (such as All-Bran)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 cup unsalted butter, softened
- 0.75 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup milk
- 0.5 cup optional: chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper.
In a small saucepan, combine the chopped dates and water. Bring to a boil over medium heat, then remove from heat and stir in the baking soda. Set aside to cool slightly.
In a mixing bowl, combine the bran cereal, flour, baking powder, cinnamon, and nutmeg. Stir until evenly mixed and set aside.
In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until fully incorporated.
Add the cooled date mixture to the wet ingredients and mix well.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Do not overmix.
If using nuts, fold them gently into the batter.
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. Then, transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.4 g | 195% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 2687 mg | 117% | |
| Total Carbohydrate | 506.0 g | 184% | |
| Dietary Fiber | 59.2 g | 211% | |
| Total Sugars | 286.0 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 565 mg | 43% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 3062 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.
