date cake

An easy date and walnut cake with a broiled topping. This old fashioned cake recipe is delicious with a dollop of whipped cream.

Date and Walnut Cake

water

raisins

dates ((pitted and chopped))

baking soda

butter

white sugar

eggs

vanilla extract

all-purpose flour

salt

brown sugar

heavy cream

walnuts

Preheat oven to 350 degrees F. Grease and flour a 9 inch square pan.

In a saucepan, combine water and raisins. Bring to a boil and cook for 5 minutes. Remove from heat and stir in chopped dates and baking soda. Set aside.

In a large bowl, cream together 1/2 cup butter and 3/4 cup white sugar until light and fluffy.

Beat in the eggs, one at a time, then stir in the vanilla. Beat in the flour, salt and date mixture. Pour batter into prepared pan.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven, and set oven to low broil.

Make the cake:

In a saucepan, melt 4 tablespoons of butter. Stir in brown sugar, cream and chopped nuts. Whisk together until well mixed.

Spread mixture over warm cake and place under broiler until lightly browned, about 1-3 minutes. Watch it closely! It can burn easily under the broiler.

Allow the cake to cool.

Serve with whipped cream.

Make the Topping:

This salted caramel sticky toffee pudding is deliciously rich and comforting with a no-fail salted caramel sauce and the perfect Christmas dessert.

Salted Caramel Sticky Toffee Pudding

200 g dates (pitted, (1+½ cup roughly))

water ((1 + ¼ cup))

flour

dark brown sugar ((¾ cup))

tsp baking soda

270 g cream 35%

100 g dark brown sugar

corn syrup (or honey)

sea salt

maldon sea salt (for garnish)

Soak the Dates

Place the dates and the water in a saucepan and bring to a boil. Boil for 5 minutes, then add the tsp of baking soda.

Blitz

Blitz the dates and the water together in a food processor until smooth. The date purée should weigh 365g when finished.

Measure

Set the oven to 350°F/ 170°C. Measure out the rest of the ingredients before you begin.

Get the pan ready.

Sprinkle a splash of water onto the baking pan and add the parchment paper. The water helps the parchment paper to stick to the pan.

Cream the butter

Cream the butter and sugar together over medium speed with the paddle attachment of the mixer for about 5 minutes or until fluffy.

Add the eggs

Add the eggs one at a time and mix until just combined. Add the date purée and mix until smooth.

Fold in the flour

Sift the flour into the mixture and fold in. Use a whisk to break up any lumps from the flour.

Bake

Add to the lined baking pan and bake for 35 minutes at 350°F/ 170°C.It&#039;s done when a toothpick inserted in the center comes out clean.

Poke holes

Once it&#039;s baked let it cool for at least 20 minutes. Poke holes in so the caramel can seep inside the cake.

Make the sauce.

Prepare the sauce by adding all the ingredients together in a small sauce pot and bringing it up to a boil over medium heat. Stir briefly to prevent the sugar from burning and once it boils stop stirring and turn down the heat to low. Cook for 5 minutes. Once finished let it cool in the pan.

Sauce the cake.

Pour half of the sauce over the cake and let cool.

Cut into square.

Once the cake has cooled, cut into 9 squares. The sticky toffee pudding is perfect served room temperature with hot sauce over top. Garnish with a little sprinkling of crunchy malton salt.

This Date Cake is a moist, light, soft, delightful cake made with dates, walnuts, coffee, almond milk, sugar and whole wheat flour.  A slightly healthier Date and Walnut cake that can be served as dessert or a sweet snack.

Date Cake | Date and Walnut Cake

dates

walnuts (- 25 grams)

instant coffee

almond milk (or choice of milk)

sugar sugar

cacao nibs (or small chocolate chips, optional)

vanilla extract (or ½ teaspoon vanilla essence)

sunflower oil

whole wheat flour (- 180 grams)

baking powder

Finely chop the dates and walnuts and set aside. If you prefer, you can rinse dates, walnuts before chopping them.

Line a 7.5 to 8 inches cake pan with parchment or grease it with a neutral flavored oil like sunflower oil.

Take almond milk in a small pan and heat it gently on low. Do not boil the milk but only heat it.

When the milk gets hot, place the pan on the kitchen countertop.

Add the instant coffee, finely chopped dates and walnuts, sugar. Stir to get an even mixture and ensure that the coffee granules and sugar have mixed evenly.

Set aside to cool for 15 minutes.

Now you can preheat the oven to 200 degrees C/392 F for 15 minutes.

Sift whole wheat flour, baking powder, baking soda and salt in a mixing bowl.

Add dates and milk mixture to the sifted dry ingredients.

If using cacao nibs or chocolate chips add them now.

Next add sunflower oil, water and vanilla extract. 

Mix with a wired whisk or you can also choose to fold the batter. Mix or fold to an even batter. Remember not to overdo the mixing or folding.

Pour batter in the greased or parchment lined cake pan.

With the help of a rubber spatula remove the batter from the sides of the bowl and add it to the cake pan.

Tap the pan on the countertop a few times so that the batter spreads on its own. 

Making cake batter

Place cake pan in the preheated oven and bake at 190 degrees C/392 F for 35 to 40 minutes.Keep in mind that each oven has a different baking temperature. So to bake the cake in your oven, it can take less or more time. It took me 40 minutes to bake this cake in my oven.

Check cake with a bamboo skewer by inserting it in the center of the cake as well as around the edges. The bamboo skewer should come out clean.

Place the cake pan on a wired rack or tray to cool.

When cooled, slice and the Date and Walnut cake. Serve as a evening snack or as a dessert.

The remaining cake can be kept in an air-tight box and refrigerated. Keeps well for about a week.

Baking date cake

A delicious Date, Walnut, and Orange Cake with a tangy orange glaze, perfect for any occasion, combining rich sweetness, crunch, and citrus flavors.

Date, Walnut, and Orange Cake

g all-purpose flour (1 3/4 cups)

cinnamon

115 g unsalted butter, softened (1/2 cup)

brown sugar, packed (3/4 cup)

ml vanilla extract (1 teaspoon)

120 ml buttermilk (1/2 cup)

150 g chopped dates (about 1 cup)

100 g chopped walnuts (about 3/4 cup)

orange

For the orange glaze:

sugar (1 1/4 cups), sifted

orange juice (3 tablespoons)

orange zest (optional for extra zing)

Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In a large bowl, cream softened butter and brown sugar until light and fluffy, about 3-4 minutes.

Beat in eggs one at a time, then stir in vanilla extract and orange zest.

Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.

Fold in chopped dates and walnuts gently.

Pour batter into prepared cake pan and smooth the top.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely in the pan on a wire rack.

For the orange glaze: Whisk powdered sugar with orange juice and zest until smooth and pourable. Adjust thickness by adding more juice or sugar as needed.

Drizzle glaze evenly over the cooled cake and allow to set before slicing and serving.

This is so wonderfully flavorful, and delicious. Wow. It is perfection. Love it. Great for gifting as well, as it travels well and the presentation is spot on. Thank you

This classic Sticky Toffee Pudding recipe features moist date-infused cakes topped with a rich, buttery toffee sauce. Perfectly sweet and satisfying, these individual cakes are baked and served warm, making a comforting dessert for any occasion.

Sticky Toffee Pudding Recipe

Medjool dates, pitted (225 g)

water (240 ml)

butter, room temperature (75 g)

light brown sugar, firmly packed (145 g)

vanilla extract (10 ml)

eggs, room temperature

Tablespoons molasses (30 ml)

all-purpose flour (200 g)

baking powder (6 g)

baking soda (5 g)

salt (1.5 g)

heavy whipping cream (120 ml)

butter (115 g)

light brown sugar, packed (160 g)

walnuts (optional)

Preheat Oven

Preheat your oven to 350 degrees F and lightly grease a 12-cup muffin tin or ramekins to prepare for baking.

Soak Dates

Place the pitted dates in a food processor or blender bowl and pour the boiling water over them. Let this mixture sit for 5 minutes to soften the dates.

Prepare Batter Base

Meanwhile, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Then mix in the molasses and vanilla extract until combined.

Combine Dry Ingredients

Sift together the flour, baking powder, and salt in a separate bowl. Gradually stir these dry ingredients into the creamed butter mixture to form the batter.

Mix Date Paste

Pulse the soaked dates in the food processor to create a chunky puree, then stir in the baking soda. Pour this date mixture into the batter and gently fold until just combined, taking care not to overmix.

Bake the Pudding

Divide the batter evenly into the prepared muffin tin or ramekins. Bake for about 18–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. For a square baking pan, bake 22-25 minutes. Avoid overbaking to keep the pudding moist.

Prepare Toffee Sauce

While the pudding bakes, combine the heavy cream, butter, brown sugar, and a pinch of salt in a saucepan. Cook over low heat, stirring frequently, until the sugar dissolves and the sauce becomes smooth and slightly thickened—about 7 to 10 minutes. Remove from heat and stir in the vanilla extract.

Serve

Turn the baked puddings out onto plates with the flat side up. Spoon the warm toffee sauce generously over each serving and garnish with chopped walnuts if desired.

Storage

Store leftover cakes and sauce separately in airtight containers in the refrigerator for up to five days. Reheat before serving.

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