I have done so many ways of doing date cakes. This is one of them. This can be used as a cake it self or even as a dessert.  dates are are less expensive and rich in lots of nutrients.  You can always serve this for dessert after pouring a bit of caramel sauce or even with cream.

When I have dates I do a big batch of them and freeze in individual snack bags. Even you can serve them with a coffee for an unexpected visitor. When buying dates its best to use fresh ones. Dried dates should be bright in colour.

Cooking dates makes it so soft and mushy to a texture which is ideal  for a cake.  It makes the cake  very soft and moist too. All you need to do is to mix everything in the same pot  and pour it to a tray. Hope you will enjoy!

Rich & Moist Date Cake

Ingredients

  • 600g Dates
  • 160ml Cold water
  • 2 Eggs
  • 1 Tsp Vanilla
  • 11/2 Cups self raising flour
  • 1 tsp bicarb
  • 100g Brown sugar
  • 125g Butter

Method

  1. Add dates, water and brown sugar in to a pot and bring it to the boil.
  2. Take out and add butter and bicarb and mix well. Leave to cool.
  3. Next add eggs into a mixing bowl and beat well. Next add the flour and dates and mix well.
  4. Pour the mixture in to a 9×9 inch baking tray and bake on 180c  about 45 min.
  5. Leave on wire racks to cool completely.
  6. You can freeze this cake too.
Posted by:The Culinary Corner

<p>Hi, I am Menaka. I was a teacher for 18 years and after migrating to Australia accidentally I found an amazing lady called ” Mary” who directed me to become a chef.I studied 3 years while working and became a qualified chef. After I studied about baking and hospitality management.<br /> My son is very enthusiastic in video editing and wanted me to start recording my cooking.Thats the beginning of you tube channel “The Culinary Corner”<br /> I am a full time employee. I record all the videos by my self.<br /> As a child I started helping and cooking with my granny and I used to experiment and trying various cooking styles. That led me in this path very smoothly. I still try to experiment and adjust recipes to move with this busy and globalised world.</p>

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