Orange Date Cake
Indulge in the irresistible charm of this Orange Date Cake—a moist and flavorful dessert that combines the natural sweetness of pitted dates with the zesty brightness of fresh orange juice and orange zest. Perfectly balanced with a soft, tender crumb, this cake is enriched with hints of vanilla and a touch of brown sugar for a caramel-like depth. The dates are soaked in orange juice, infusing the batter with a burst of citrusy goodness, while the optional dusting of powdered sugar adds a delicate finish. Ideal for any occasion, this easy-to-make treat is ready in just over an hour and serves beautifully as a centerpiece dessert for gatherings or a cozy indulgence with tea. Whether you’re craving something fruity, spiced, or uniquely satisfying, this recipe is sure to delight both your taste buds and guests!
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Recipe Information
Ingredients
- 200 grams Pitted dates
- 120 milliliters Orange juice
- 1 tablespoon Orange zest
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 150 grams Unsalted butter (softened)
- 150 grams Brown sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 60 milliliters Milk
- 2 tablespoons Powdered sugar (optional for topping)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy release.
Chop the pitted dates into small pieces and place them in a bowl. Pour the orange juice over the dates and let them soak for 10 minutes to soften.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and orange zest.
Gradually fold in the flour mixture, alternating with the milk, starting and ending with the flour. Mix just until combined; do not overmix.
Gently fold in the soaked dates and any remaining orange juice to the batter 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.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired. Slice and serve.
Nutrition Facts
Calories |
3325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 82.8 g | 414% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 891 mg | 297% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 488.1 g | 177% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 308.3 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 494 mg | 38% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2402 mg | 51% | |
*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.
