Moist Date Cake

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Moist Date Cake

  • Prep time: 15 minutes

  • Bake time: 35–40 minutes

  • Servings: 8–10

Ingredients

  • 1 cup (150 g) pitted dates, chopped

  • 1 cup (250 ml) hot water

  • 1 tsp baking soda

  • 1/2 cup (115 g) unsalted butter, softened

  • 3/4 cup (150 g) sugar (brown sugar works great for a deeper flavor)

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 1/2 cups (190 g) all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp ground cinnamon

  • 1/4 tsp ground nutmeg (optional)

  • 1/4 tsp salt

Instructions

  1. Prepare the Dates: Place the chopped dates in a bowl. Sprinkle the baking soda over them and pour the hot water on top. Let them sit for about 10–15 minutes. This softens the dates and ensures a moist crumb.

  2. Preheat & Prep: Preheat your oven to 180°C (350°F). Grease and line an 8-inch or 9-inch round (or square) cake pan with parchment paper.

  3. Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.

  4. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract.

  5. Mix in Date Mixture: Pour the date and water mixture (do not drain it!) into the bowl. Stir gently. It might look a bit separated at first, but that’s normal.

  6. Sift Dry Ingredients: Sift together the flour, baking powder, cinnamon, nutmeg, and salt. Gradually add this to the wet ingredients, stirring until just combined. Do not overmix.

  7. Bake: Pour the batter into your prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

  8. Cool: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

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