Easy Date Cake

Easy Moist Date Cake made with soaked dried dates and a touch of maple syrup for depth. Soft, fluffy crumb with rich caramel flavour and simple pantry ingredients!

Prep Time 20

Cook Time 50

Total Time 1 10

Servings people

Calories 356kcal

Author Samantha Pickthall

Ingredients

2 cups chopped dried pitted dates
1 1/2 cups boiling water
100 g unsalted butter, softened to room temperature
3/4 cup packed light brown sugar, how to measure brown sugar
1 large egg at room temperature
1/3 cup extra virgin olive oil
1 3/4 cups all-purpose flour, scoop & leveled
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Maple syrup, to glaze, optional

US Customary - Metric

Instructions

Preheat Oven & Prep Pan: Preheat the oven to 356ºF (180ºC) fan-forced. Grease a 9-inch round baking pan with butter and line with parchment paper. Note: For non-stick pans, line the base with parchment paper and grease just the sides with butter and dust with flour for smooth cake sides. Set aside.
Prepare Dates: In a large mixing bowl, add chopped dates and cover them with the boiling water. Let them stand for 10 minutes to soften.
Beat Butter With Sugar: In a separate large mixing and using electric hand beaters or a stand mixer with the paddle attached, add softened butter and brown sugar and beat on medium-high speed for 2 minutes, scrape down the sides.
Incorporate Egg: Add egg and oil and beat for 20 seconds to incorporate.
Add Soaked Dates: Pour in the softened dates (with all of the soaking water) and use a spatula to combine.
Incorporate Dry Ingredients: Add the flour, baking powder, baking soda and salt and beat on low speed until incorporated, about 10-15 seconds, ensuring not to over-beat. Use a spatula to incorporate extra flour from the sides of the bowl back into the batter. 
Transfer Batter: Pour the batter into the prepared cake pan, smoothing out the top. 
Bake: Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. 
Cool: Allow the cake to cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely.
Glaze: Optional, brush some maple syrup over the cooled cake and serve. Enjoy!

Notes

Store: Keep the date cake in an airtight container at room temperature where it will stay fresh for up to 4 days. If you prefer refrigerating, it will last for up to a week.

Freeze: Wrap the cake tightly in plastic wrap, then again in aluminum foil, or in freezer-safe bags, and freeze it. The cake will keep well for up to 3 months.

Thaw: When ready to enjoy, thaw the frozen cake overnight in the refrigerator before serving to maintain its moisture and flavor.

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