Description
Ina Garten’s Date Cake brings Mediterranean warmth to classic dessert lovers. Rich caramel notes and tender dates create a luxurious experience that melts in your mouth, inviting you to savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) dates, pitted and chopped
- 8 ounces (227 grams) butter, softened
- ½ pound (227 grams) butter
- 4 eggs
- 2 ½ cups (300 grams) all-purpose flour
Sweeteners and Sugars:
- ¾ cup (150 grams) granulated sugar
- 1 cup (220 grams) brown sugar (8 ounces)
- ½ cup (120 milliliters) heavy cream
Baking and Flavoring Ingredients:
- 2 teaspoons baking soda
- 3 ¼ tablespoons baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- Vanilla ice cream or whipped cream, for serving
Instructions
- Fire up the oven to 350°F (175°C). Thoroughly coat two muffin trays or one 9-inch circular baking dish with butter and flour to prevent sticking.
- In a large cooking pot, combine dates with of water. Bring the liquid to a rolling boil, then reduce heat and simmer for 60 seconds. Remove from heat source and introduce baking soda, stirring until a foamy texture emerges.
- Using an electric mixer, whip sugar and butter together until the mixture achieves a light, airy consistency. Gradually incorporate eggs, pausing periodically to scrape down the mixing bowl’s interior. Blend in vanilla extract until smooth.
- In a separate mixing bowl, sift together flour, salt, and baking powder. Slowly integrate these dry ingredients into the wet mixture, stirring until a slightly lumpy dough develops.
- Carefully fold the warm date liquid into the batter in two separate additions, thoroughly mixing between each pour. Sprinkle in additional baking powder as the final ingredient.
- Distribute the batter evenly across the prepared baking vessels. Slide into the preheated oven and bake approximately 30-40 minutes for a cake pan or 20 minutes for muffin trays, verifying doneness by inserting a toothpick that emerges clean.
- Prepare the caramel sauce by combining butter, brown sugar, heavy cream, and vanilla extract in a medium saucepan. Simmer the mixture for 1-2 minutes until it thickens and develops a rich, glossy texture.
- After removing the baked goods, use a toothpick to create multiple small punctures across the surface. Generously drizzle the warm caramel sauce over the cakes, allowing it to seep into the holes for 10 minutes.
- Carefully invert the cakes onto serving plates with the caramelized side facing upward. Complement with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent finish.
Notes
- Caramel sauce penetrates deeper when you create small openings throughout the warm cake surface.
- Mixing technique matters enormously for achieving that perfectly soft, delicate cake texture.
- Precise date chopping guarantees consistent sweetness and moisture in every single bite.
- Generous pan preparation prevents frustrating cake removal and potential crumbling disasters.
- Room temperature ingredients blend more smoothly, producing a more uniform and delectable dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg