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Caramel Date Cake

Linda @thedutchbaker

Probably the most wintery cake there is, this date cake is full of warm flavours, has a super moist crumb and very easy to make. Topped with a luscious caramel glaze, this is the perfect cake to indulge in during these cold days 😋

You actually don’t even need the frosting, the cake is just as delicious without it. It’s one of those cakes where a frosting just adds to its awesomeness but has enough flavour to be eaten on it’s own.

The caramel is quite simple to make, you pretty much just dump everything together into a saucepan and cook until golden and thickened. Make sure to pour the caramel over the cake while it’s still hot because it thickens as it cools so it will become harder to pour. I actually waited too long so I had to dollop my caramel on with a spoon! If you pour it on while hot then you’ll get a lovely, sleek and smooth top.

I absolutely LOVED how moist and tender this cake is with just the perfect crumb texture. One thing I have to point out is that this cake has quite alot of batter, enough for a 9 x 13 inch cake tin. I did however make it once in a deep 9 inch round and once in a deep 9 inch square, this made the cakes quite thick which I loved. If you guys want to do the same then just make sure you use deep cake tins or a deep springform cake pan.

I used sticky dates to make these cakes and that’s the best choice as they become very tender. This cake is one of those cakes that tastes better the longer you leave it. Make it a day before and just see how extra moist and delicious it gets.

A very nice and moist cake that you and your family will enjoy.

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Caramel Date Cake

Recipe rating: N/A
Recipe by Linda @thedutchbaker
Servings

9 – 12

servings

This recipe makes a 9 inch round springform cake tin, or a 9 inch square tin or a 9 x 13 inch tin.

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Ingredients

  • 1 cup (250gms) dates (pits removed and finely chopped)

  • 1 1/4 teaspoon baking soda

  • 1 1/2 cups (375mls) boiling water

  • 2 cups (250gms) flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 cup (100gms) butter

  • 3/4 cup (150gms) soft brown sugar

  • 2 tablespoons oil

  • 2 eggs

  • 1 teaspoon vanilla extract

  • Optional: 1/2 cup or more chopped walnuts

  • For the frosting

  • 1 cup (200gms) soft brown sugar

  • 300 mls (10oz) whipping or thick cream

  • 1/2 teaspoon vanilla extract

  • 60 gm (5 tablespoons) butter

Directions

  • Place dates in a heatproof bowl. Sprinkle baking soda on top and pour in boiling water. Let mixture sit uncovered for about 20 minutes until tender.
  • Grease and flour a deep 9 inch round cake tin, or a 9 inch square tin or a 9 x 13 inch tin. Preheat oven to 170C.
    Whisk together flour, baking powder and salt until well combined.
  • In a large bowl, cream butter and sugar until light and fluffy. Add in eggs one at a time whisking between each addition. Add in oil and vanilla extract.
  • Add in date mixture then flour mix. Stir using a long spoon to incorporate. Batter will be slightly thick. Fold in walnuts if using.
  • Bake for about 40 – 45 minutes or until cooked through. Cool slightly in cake tin before turning on wire rack to cool completely. Pour on caramel and serve.
  • For the frosting
  • Add ingredients to sauce pan on medium heat and cook while stirring for 3 minutes or until boils.
    Lower heat and simmer for 2 minutes.
  • Pour warm sauce over cake. Allow to cool slightly before serving.

Notes

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