Description
A rich and moist Date and Treacle Pantry Cake that combines the natural sweetness of dates with the deep, caramel flavors of golden syrup and treacle. Perfect for a comforting treat, this loaf cake is easy to make and ideal for enjoying with a cup of tea or coffee.
Ingredients
Scale
Dates Mixture
- 200 g (7 oz) pitted dates, chopped
- 250 ml (1 cup) boiling water
- 1 teaspoon baking soda
Cake Batter
- 100 g (1/2 cup) unsalted butter, softened
- 150 g (3/4 cup) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 200 g (1 1/2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 100 g (1/3 cup) golden syrup (or light treacle)
- 50 g (1/4 cup) treacle (or dark molasses)
Instructions
- Prepare Dates: In a bowl, combine the chopped dates and baking soda. Pour boiling water over the dates and allow them to soak for 15-20 minutes until softened. Mash gently with a fork and set aside to cool.
- Preheat Oven and Prepare Pan: Set the oven to 180°C (350°F). Grease and line a 9×5 inch loaf pan with parchment paper to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and brown sugar together until the mixture is light and fluffy, around 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract for added flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to combine evenly.
- Combine Batter: Gradually add the dry ingredients to the butter mixture, alternating with the soaked date mixture. Start and end with the dry ingredients, mixing until just combined to avoid overworking the batter.
- Add Syrups: Gently fold in the golden syrup and treacle until they are evenly distributed through the batter, enhancing the cake’s moistness and richness.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the surface. Bake in the preheated oven for 45-55 minutes until a skewer inserted in the center comes out clean. Cover the top loosely with foil if it browns too quickly.
- Cool the Cake: 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, allowing the flavors to settle.
- Serve: Slice and enjoy plain or with whipped cream. Store in an airtight container; flavors improve after a day.
Notes
- Soaking the dates softens them and contributes moisture and sweetness to the cake.
- Be careful not to overmix the batter to keep the cake tender and light.
- If the cake top browns too quickly, cover it loosely with foil to prevent burning.
- This cake tastes even better the next day as the flavors deepen.
- Use a good quality golden syrup and treacle for best flavor results.
