Description
This classic English Kitchen Date Cake is a moist and flavorful treat made with chopped dates soaked in baking soda-infused boiling water, enriched with butter, eggs, and brown sugar, then baked to perfection. Finished with a luscious homemade toffee glaze, this cake offers a heavenly combination of sweet dates and rich, buttery goodness, perfect for tea time or any dessert occasion.
Ingredients
Scale
Cake Ingredients
- 200 g (7 oz) pitted dates, chopped
- 250 ml (1 cup) boiling water
- 1 teaspoon baking soda
- 100 g (1/2 cup) unsalted butter, softened
- 150 g (3/4 cup) brown sugar, packed
- 2 large eggs
- 200 g (1 1/2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 100 g (1 cup) walnuts or pecans, chopped (optional)
- 1 teaspoon vanilla extract
Glaze Ingredients
- 100 g (1/2 cup) brown sugar
- 50 g (1/4 cup) unsalted butter
- 100 ml (1/2 cup) heavy cream
- A pinch of salt
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (350°F). Grease and line a 20 cm (8-inch) round cake pan with parchment paper to ensure easy release of the cake after baking.
- Soften Dates: In a bowl, combine the chopped dates with boiling water. Add baking soda and stir well. Let this mixture sit for 10-15 minutes to soften the dates and cool slightly; the baking soda helps to tenderize the dates for better texture.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar together using a mixer or whisk until the mixture is light and fluffy, which usually takes about 3-5 minutes, incorporating air for a lighter cake.
- Add Eggs and Vanilla: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to add depth of flavor.
- Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, and salt together to ensure even distribution of leavening agents and salt throughout the flour.
- Combine Ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the soaked date mixture. Begin and end with the flour. If desired, fold in the chopped nuts gently to maintain their texture without overmixing the batter.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the surface. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare Toffee Glaze: In a saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir continuously until the mixture comes to a gentle boil. Let it boil for 3-5 minutes, allowing it to thicken slightly. Remove from heat and stir in a pinch of salt to balance sweetness.
- Glaze the Cake: Once the cake is completely cool, pour the warm toffee glaze over the top, letting it cascade down the sides for an even coat. Allow the glaze to set for a few minutes before serving.
- Serve and Store: Slice the cake and serve warm or at room temperature, ideally with tea or coffee. Store any leftovers in an airtight container for several days to maintain freshness.
Notes
- For a nut-free version, simply omit the walnuts or pecans.
- Ensure the cake is completely cool before glazing to prevent the glaze from melting off.
- The soaking of dates with baking soda softens the fruit and enhances moisture in the cake.
- Use parchment paper in the cake pan for easier removal and cleaner edges.
- If you prefer a less sweet glaze, reduce the brown sugar in the glaze by 25 g (2 tablespoons).
- Store the cake in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
