Time 1h Yield 12 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a saucepan, combine water and raisins. Bring to a boil and cook for 5 minutes. Remove from heat and stir in chopped dates and baking soda. Set aside. In a large bowl, cream together 1/2 cup butter and 3/4 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour, salt and date mixture. Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven, and set oven to Broil. Make Topping: In a saucepan, melt 4 tablespoons of butter. Stir in brown sugar, cream and chopped nuts. Spread mixture over warm cake and place under broiler until lightly browned, about 3 minutes. Watch carefully - it burns easily under the broiler. Cool before serving.
Time 55m Yield two 9 inch cakes, or about 20 muffins Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F. Butter and flour two 9-inch-round cake pans or 20 muffin tins. Place the dates in large saucepan with 3 1/2 cups cold water. Bring to boil, stirring a little to break up the dates. Then leave to simmer for 1 minute before removing from the heat. Stir in the baking soda (which will cause the mixture to bubble up). Cream the butter and sugar together in a food mixer until pale and creamy. Add the eggs, one at a time, occasionally scraping down mixing bowl. Add the vanilla extract and then the flour and salt and mix briefly to give a lumpy dough. Next, add the warm date mixture in two batches. Scrape down the sides of bowl in between mixing. The dough will now be quite watery but don’t worry! Finally add the baking powder (this will bubble up also). Pour the batter evenly into the two pans or muffin tins. Bake for about 30 to 40 minutes for cake pans and about 20 minutes for muffin tins. Test if they are cooked with a small knife or toothpick, it should come out clean when cakes are done. Meanwhile, to make the sauce, combine the butter, brown sugar, heavy cream and vanilla extract in a medium saucepan. Bring to boil and then reduce to simmer gently for a minute or two until thickened and well blended. When the cakes are done, poke little holes all over with toothpick, this will enable the sauce to be absorbed more easily. Pour the caramel sauce over cakes while both are still warm and leave to soak for about 10 minutes. Turn the cakes out upside-down onto serving plates (the bottom is the most sticky bit!). Serve with vanilla ice cream or whipped cream.
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.
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.
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.
Time 2h30m Yield Serves 10 Number Of Ingredients 0 Steps:
Preheat the oven to 170C/340F/gas 3. Grease and line 20cm/8inch cake tin Place the raisins, dates, sultanas,and currents into a pan together with the butter, water and condensed milk. Slowly bring to the boil, stirring frequently to prevent the mixture from burning. Reduce the heat and simmer for 3-4 minutes Transfer the mixture to a heatproof bowl and set aside to cool Mix together the wholemeal flour, plain flour, salt and bicarbonate of soda in a separate bowl When the fruit mixture has cooled, fold it into the flour along with the marmalade until smooth and well combined. Spoon the mixture into the prepared tin Cover the tin with a double layer of baking parchmonet, then bake the cake in the oven for 13/4 hour, or until the cake is springy to touch and a skewer inserted into the middle comes out clean To serve, allow the cake to coll for 10 minutes in the tin before turning out onto a cooling rack
Time 1h35m Yield Serves 10 Number Of Ingredients 0 Steps:
Place the dates in a bowl with the butter and bicarbonate of soda. Pour over the boiling water and stir until the butter has melted. Set aside to cool. Preheat the oven to 180ºC (350ºF, gas mark 4). Lightly grease an 18 cm (7 in) round deep cake tin and line the bottom with baking parchment. Place the sugar and eggs in a large bowl and beat well to combine. Add the cooled date mixture, then sift in the flour, baking powder, mixed spice and salt. Add the walnuts and stir together until thoroughly mixed. Pour the mixture into the prepared tin and level the top. Bake for 1-1 1/4 hours or until the cake is risen and nicely browned and a skewer inserted in the centre comes out clean. Turn out onto a wire rack and leave to cool. The cake can be kept, wrapped in foil or stored in an airtight container, for up to 5 days.
Time 1h10m Yield 20-24 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 350°F Put oatmeal and dates in a bowl. Pour on the boiling water. Stir to combine. Let stand 20 minutes. Gradually add brown and white sugars to the shortening, creaming well. Add eggs, one at a time, beating well after each one. Stir oatmeal mixture into creamed mixture. Sift together flour, baking powder, salt, baking soda, and cinnamon. Add to wet mixture, mixing well. Pour into a greased and floured 13" X 9" baking pan. Bake in a preheated 350F oven for 45 to 50 minutes, or until done. Cool on a rack. Frost. For frosting, combine butter and lemon peel. Sift icing sugar and mix into the butter mixture. Gradually stir in the lemon juice. Stir until smooth. Frost cooled cake.
More about “date cake recipes”
Time 1h10m Yield 6-8 servings. Number Of Ingredients 11 Steps:
In a bowl, cream 1/2 cup brown sugar and 1 tablespoon butter. Sift together flour, baking powder, salt and cinnamon; add dates and nuts. Add flour mixture alternately with milk to creamed mixture; set aside. , In a saucepan, combine water with remaining brown sugar and butter. Bring to a boil; boil 5 minutes. Pour into a 9-in. round baking pan. Spoon batter on top of sauce. Bake at 350° for 45 minutes. Serve warm or cold with whipped cream or ice cream.
