Date Cake
A warming, comforting cake that fills the home with the aroma of dates and cinnamon.
Date cake is a warm, fragrant bake scented with dates and cinnamon, a favorite in winter and during Ramadan. Pureed dates lend the cake natural moisture and sweetness, cutting down the need for added sugar. Serve it with tea or coffee, perhaps under a drizzle of date or caramel sauce.
How to Prepare
Beat the eggs, vanilla and sugar until pale and fluffy.
Add the oil and mix.
Blend the soaked dates with the qishta and add to the batter with the cinnamon.
Fold in the flour, baking powder and baking soda until smooth.
Pour into a greased cake pan and bake in a preheated oven until done.
For the sauce, mix the qishta with the creme caramel sugar packet until smooth.
Pour the sauce over the warm cake. Garnish with dates and nuts and serve.
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Soak the dates in hot water first so they blend into a smooth, moist puree.
Ingredient Swaps
Dates: any soft, pitted variety works.
Sugar: reduce it, since the dates sweeten naturally.
Oil: melted butter for a richer flavor.
Common Questions
How do I get a moist cake?
Puree the dates well and don't overbake.
Can I reduce the sugar?
Yes, the dates usually provide enough sweetness.
What can replace walnuts?
Almonds, pecans, or leave them out.
How do I store it?
In an airtight container for days; the dates keep it moist.
Can I freeze it?
Yes, freeze it sliced and warm before serving.
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