DATE CAKE DELICIOUS
The women of the Thursday Afternoon Cooking Club in Wichita, Kan., have been preparing lunches for each other since 1891. Originally conceived as a way to improve the domestic arts in a fast-growing prairie town, the club has become a repository for more than 124 years of cooking trends and recipes. In 1922, the club published a cookbook. This recipe was adapted from it, updated only to give more precise measurements and cooking times. It has more fruit than a typical date-nut bread and takes nearly an hour to bake. The good news is that you can mix it up quickly.
Provided by Kim Severson
Categories snack, cakes, dessert
Time 1h30m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Butter and flour two 6-cup (8-by-4-inch) loaf pans; set aside.
- In a mixing bowl, combine the dates, shortening and 1 1/2 cups boiling water. Set aside to cool, stirring frequently. In a separate bowl, combine the sugar and egg; whisk to combine. Add to the date mixture and stir well until combined.
- In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cloves and nutmeg. Add the date and sugar mixture and stir just until combined. Stir in the nuts.
- Divide batter between the pans. Bake until a toothpick inserted into the center comes out clean, being careful not to overbake; 50 minutes to 1 hour. Cool for 10 minutes, then remove from pan and finish cooling on a rack.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 8 grams, Carbohydrate 54 grams, Fat 11 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 200 milligrams, Sugar 39 grams, TransFat 0 grams
MOIST DATE CAKE
This cake becomes more moist each day that it is covered. This recipe was my Grandmother's and we always had this cake at Christmas. I know the recipe is at least 60 years old.
Provided by nanniesue
Categories Desserts Cakes Holiday Cake Recipes
Yield 11
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 C). Grease and flour two 8 inch round cake pans. Set aside. Put dates in a bowl with soda and pour boiling water on top. Set a side.
- In a large mixing bowl, mix together 1 cup sugar, 2 1/2 cups flour and 1 cup chopped walnuts. Add egg, 1 teaspoon vanilla, pinch of salt and tablespoon butter. Mix to combine. Finally, stir in chopped dates with liquid. Mix well. Pour batter into prepared pans.
- Bake for 25 to 30 minutes. Cake will pull away from sides of pans and be golden brown.
- In a medium saucepan, combine buttermilk, 1 cup sugar, pinch of salt and 4 tablespoons flour. Cook on medium heat until thickened. Stir in 1 teaspoon vanilla and remaining cup of walnuts.
- Spread mixture between layers and on top of cake. Let filling run down the sides of cake.
Nutrition Facts : Calories 458.2 calories, Carbohydrate 74.3 g, Cholesterol 20.6 mg, Fat 15.9 g, Fiber 3.3 g, Protein 8.1 g, SaturatedFat 2.3 g, Sodium 181.8 mg, Sugar 46.6 g
DATE CAKE
This whole episode feels like it's from the Black Market Liquor Bar, which is our eclectic eatery and bar in Los Angeles. The date cake is from that bar's greatest hits playlist.
Provided by Antonia Lofaso
Categories dessert
Time 1h10m
Yield 24 mini cakes
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
- Add the dates, baking soda and 2 cups water to a pot and bring to a simmer. Cook until greatly reduced, about 15 minutes. Turn off the heat. Mash the dates into a paste. Set aside.
- Add the butter and brown sugar to a stand mixer fitted with the whisk attachment and whip until soft. Add the eggs and vanilla and mix until combined.
- In a separate bowl, mix the flour, allspice, baking powder and salt. Add to the stand mixer large spoonfuls of the flour mixture and date paste, alternating between each. Beat until combined. Evenly scoop the cake batter into the mini muffin tins, to the top of each cup.
- Bake, rotating the pan halfway through, for 20 to 25 minutes. Poke with a wooden skewer to make sure it's done.
- For the toffee sauce: Mix the heavy cream and brown sugar together in a pot. Bring to a simmer, then remove from the heat and cool for 5 minutes.
- For the whipped cream: Add the heavy cream, vanilla, allspice, cardamom, cinnamon and ginger to the cleaned bowl of the stand mixer fitted with the whisk attachment. Whip until stiff peaks are formed.
- Invert the cakes onto a serving platter or plate. Poke the now tops of the cakes with a wooden skewer. Pour about 1/2 cup toffee sauce over the top of each cake. Dollop the whipped cream over the top of each cake.
EASY DATE CAKE
This recipe came off the package of dates from Francies Dates, Phoenix, AZ. Flavor is enhanced if cake is aged for a day or so. A nice moist date which can be served with whipped cream sprinkled with chopped nut, or dusted with powdered sugar or with ice cream or cake au lait. Enjoy!
Provided by Shar-on
Categories Dessert
Time 1h5m
Yield 1 9 x 13 inch cake pan
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degF.
- Prepare a 13 x 9 x 2 inch cake pan.
- Mix tog chopped dates, soda and boiling water and let stand.
- Mix tog butter, sugar and vanilla, then add the date mixture.
- Add the flour and chopped nuts.
- Pour into prepared cake pan and bake at 350 degF for approximately 35 minutes. Test cake with toothpick to see if done.Cool in pan.
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STICKY TOFFEE DATE CAKE RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (18)Author Molly BazServings 8Estimated Reading Time 5 mins
- Place a rack in middle of oven; preheat to 350°. Coat Bundt pan with nonstick spray, then lightly dust with flour, tapping out excess.
- Beat brown sugar, baking powder, cinnamon, salt, baking soda, and 2 cups flour in the large bowl of a stand mixer fitted with the paddle attachment on low speed until combined (or use a hand mixer and large bowl). Add butter (make sure it’s at room temperature) and beat on medium-low speed until mixture resembles coarse sand. Add sour cream and vanilla and continue to beat, increasing speed from medium-low to medium as the ingredients begin to incorporate, until batter is thick and smooth, about 1 minute. Scrape down sides of bowl. Reduce mixer speed to medium-low, add 1 egg, then increase speed to medium and beat 30 seconds. Repeat with remaining 2 eggs, reducing speed to medium-low after each addition, then increasing speed to medium-high and beating for 30 seconds (if you beat on medium-high speed from the get-go, you risk losing some of the batter; this ensures nothing flies out of the bowl). Scrape down sides of bowl again. Reduce speed to low, add dates, and beat until incorporat
- Scrape batter into prepared pan; smooth surface. Bake cake until a tester inserted into the center comes out clean and cake springs back slightly when pressed, 40–50 minutes. Let cool at least 20 minutes in pan, then turn out cake onto a platter and let cool completely.
- Do Ahead: Cake can be made 1 day ahead. Let cool, then cover with plastic wrap. Store at room temperature.
DATE CAKE - MY BAKING ADDICTION
From mybakingaddiction.com
Reviews 62Calories 207 per servingCategory Cake
- Preheat oven to 350°F. Line the bottom of a 9 x 13 inch pan with parchment paper and spray with nonstick cooking spray.
- Place dates into a medium, heat-resistant bowl and pour boiling water over the dates. Stir in baking soda. The mixture may foam up a bit, this is completely normal. Set bowl aside to cool for 15-20 minutes.
- Once dates have cooled, use an electric mixer to cream together the shortening and sugar until light and fluffy.
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