Date cake recipe
This moist date cake features naturally sweet dates, a hint of citrus from fresh orange juice and zest, and a rich toffee topping. Perfect for any occasion, it's an easy-to-make dessert that delivers on flavor and texture.
Ingredients
- 10 ounces pitted dates chopped (about 2 cups packed)
- 1 teaspoon baking soda
- 1 ½ cups fresh orange juice
- 1 teaspoon baking powder
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- 2 large eggs
- ¾ cup 12 tablespoons butter
- 2 teaspoons vanilla extract
- ¾ cup brown sugar packed
- 2 teaspoons freshly grated orange zest
Topping:
- Toffee sauce either store-bought or homemade
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Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with nonstick spray and line it with parchment paper for easy removal.
Soak the Dates
- In a saucepan, combine chopped dates, orange juice, and baking soda. Allow the cake to cool for 10 minutes before moving it to a wire rack. Let the dates soak for 20 minutes until softened.
Sift the Dry Ingredients
- In a separate bowl, sift together the flour, baking powder, and salt to ensure an even rise.
Cream the Butter and Sugar
- Whisk the softened butter and brown sugar together until the mixture is light and creamy. This will create a smooth, tender texture for your cake.
Add the Eggs and Flavoring
- Beat in the eggs one at a time, mixing fully before adding the next. Stir in vanilla extract and freshly grated orange zest.
Combine the Wet and Dry Ingredients
- Add the soaked date mixture (with liquid) to the wet ingredients. Mix well. Gradually fold in the sifted dry ingredients, being careful not to overmix.
Bake the Cake
- Pour the batter into the prepared pan and spread it out evenly. Bake for 35 to 43 minutes, or until a toothpick inserted comes out clean. The top should be golden and firm to the touch.
Cool and Serve
- Allow the cake to cool for 10 minutes before moving it to a wire rack. Serve warm or at room temperature with a generous drizzle of toffee sauce.
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