Squidgy Date Cake
Indulge in the irresistibly moist and flavorful Squidgy Date Cake, the perfect treat for dessert lovers seeking comfort and cozy sweetness. This easy-to-make cake boasts the natural caramel-like richness of pitted dates, softened in water and infused with a touch of baking soda for a tender crumb. Enhanced with warm ground cinnamon and made irresistibly luscious with brown sugar and softened butter, this cake strikes the perfect balance of sweetness and spice. Quick to prepare with just 15 minutes of prep time, it bakes to perfection in under an hour, yielding a golden-brown delight that serves eight. Enjoy it on its own or elevate each slice with a drizzle of caramel sauce or a dollop of whipped cream for an indulgent finish. Perfect for afternoon tea, casual gatherings, or a comforting after-dinner dessert, this squidgy masterpiece will have everyone asking for seconds!
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Recipe Information
Ingredients
- 200 g pitted dates
- 250 ml water
- 1 tsp baking soda
- 150 g unsalted butter, softened
- 150 g brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 200 g all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 pinch salt
Instructions
Preheat your oven to 180°C (350°F) and grease and line a 20cm (8-inch) round cake tin with parchment paper.
Roughly chop the pitted dates and place them in a small saucepan with 250ml of water. Bring to a gentle boil, then remove from the heat and stir in the baking soda. Set aside to cool for about 10 minutes.
In a mixing bowl, cream together the softened butter and brown sugar until pale and fluffy using an electric mixer or wooden spoon.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Sift together the all-purpose flour, baking powder, ground cinnamon, and salt in a separate bowl.
Gradually fold the dry ingredients into the wet mixture using a spatula or spoon until just combined. Do not overmix.
Stir in the cooled date mixture, ensuring everything is well combined. The batter will be loose but that's perfectly fine.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool in the tin for 10 minutes, then transfer it onto a wire rack to cool completely before serving.
Serve the cake as is, or enjoy with a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.2 g | 171% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 2022 mg | 88% | |
| Total Carbohydrate | 158.2 g | 58% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 1.5 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 157 mg | 12% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 404 mg | 9% | |
*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.
