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–+ servings
Date Cake

Deliciously Moist Date Cake with Irresistible Toffee Sauce

This Date Cake is a deliciously moist treat enriched with Medjool dates and topped with irresistible toffee sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: Homemade
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 15-16 pieces Pitted Medjool dates provides natural sweetness and moisture
  • 1.25 cups Boiling milk or water to soak the dates
  • 1 teaspoon Baking soda for rise
  • 2 cups All-purpose flour
  • 1 teaspoon Baking powder for fluffiness
  • 1 teaspoon Ground cinnamon optional
  • 0.5 teaspoon Salt to enhance flavor
  • 0.5 cups Unsalted butter creamed with sugar
  • 0.75 cups Light brown sugar for moisture
  • 2 large Large eggs for binding
  • 1 teaspoon Vanilla extract for flavor
For the Toffee Sauce
  • 4 tablespoons Unsalted butter base of the sauce
  • 1 cup Heavy cream for richness
  • 0.75 cups Light brown sugar adds caramel flavor
  • 1 teaspoon Vanilla extract for flavor
  • 0.25 teaspoon Salt to elevate flavor

Equipment

  • Oven
  • 9x5-inch baking pan
  • mixing bowls
  • saucepan

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5-inch baking pan by greasing it with butter or lining it with parchment paper.
  2. Soak the pitted Medjool dates in 1¼ cup of boiling milk or water for about 10 minutes until they’re softened.
  3. Mix in the baking soda with the soaked dates.
  4. Whisk together the flour, baking powder, ground cinnamon, and salt in a separate bowl.
  5. Cream the unsalted butter and light brown sugar until fluffy.
  6. Add the large eggs and vanilla extract to the butter mixture.
  7. Gradually incorporate the dry ingredients into the wet mixture.
  8. Fold in the date mixture carefully.
  9. Pour the batter into the prepared baking pan.
  10. Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.
Toffee Sauce
  1. Melt the unsalted butter in a saucepan over medium heat, then add heavy cream, light brown sugar, vanilla extract, and salt. Stir until combined and smooth.
  2. Serve the cake warm with the toffee sauce drizzled on top.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Optional: Add chopped nuts on top for a delightful crunch.

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