Date and Caramel Cake

Name: Date and Caramel Cake
Prep time: 20 min
Cook time: 45 min
Total time: 75 min
Yield: 10 servings
Cuisine: Canadian
Ingredients: 1 1/2 cups all-purpose flour (spooned and levelled); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup pitted dates (chopped); 3/4 cup boiling water; 1/2 cup unsalted butter (softened); 1 cup brown sugar (packed); 2 large eggs (room temperature); 1 teaspoon vanilla extract; 1 cup granulated sugar; 1/4 cup water; 1/2 cup heavy cream (room temperature); 2 tablespoons unsalted butter (cubed); 1/4 teaspoon salt

75 min 10 servings Medium

All Recipes

Date and Caramel Cake

A luscious cake combining the rich sweetness of dates and caramel.

Prep

20 min

Cook

45 min

Total

75 min

Servings

Difficulty

Medium

The Date and Caramel Cake is a decadent treat that brings together the natural sweetness of dates and the rich, buttery flavour of caramel. This cake is a perfect choice for a special occasion or a cozy evening at home. The combination of dates and caramel creates a moist, tender crumb that melts in your mouth. As you take a bite, the deep, earthy sweetness of the dates complements the rich caramel, offering a balanced taste that's nothing short of delightful.

Ingredients

Servings

Cake Batter

Caramel Sauce

Instructions

Prepare the dates

Preheat the oven to 350°F (175°C). Grease and line a 23cm (9-inch) round cake tin. In a bowl, combine chopped dates and boiling water. Let sit for 10 minutes to soften.

Pro tip: This step helps the dates integrate smoothly into the batter.

Mix dry ingredients

In another bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Pro tip: Ensure all dry ingredients are well combined to avoid lumps.

Cream butter and sugar

In a large bowl, cream the softened butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Pro tip: Scrape down the sides of the bowl to ensure even mixing.

Combine wet and dry

Gradually add the flour mixture to the creamed mixture, alternating with the date mixture. Stir until just combined.

Pro tip: Do not overmix to keep the cake tender.

Bake the cake

Pour the batter into the prepared tin and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted in the centre comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack.

Pro tip: Cooling in the tin helps the cake set and makes it easier to transfer.

Make caramel sauce

In a saucepan over medium heat, combine sugar and water. Stir until sugar dissolves, then stop stirring and let it cook until deep amber, about 8-10 minutes. Remove from heat and carefully whisk in cream, butter, and salt.

Pro tip: Caramel can splatter when adding cream; be cautious.

Serve

Drizzle the caramel sauce over the cooled cake before serving. Enjoy!

Pro tip: For an extra touch, sprinkle a pinch of sea salt over the caramel sauce.

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Tips & Tricks

<ul><li>Use fresh, plump dates for the best flavour.</li><li>Ensure the caramel is a deep amber for a rich taste.</li><li>Line the cake tin with parchment for easy removal.</li><li>Let the cake cool completely before slicing for cleaner cuts.</li></ul>

Serving Suggestions

This Date and Caramel Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it with a hot cup of coffee or tea to enhance the flavours. To make ahead, bake the cake and store it in an airtight container for up to three days. It also freezes well for up to a month. Thaw overnight in the refrigerator and bring to room temperature before serving.