Description
A rich and moist Molasses Date Cake infused with warming spices, studded with toasted walnuts, and finished with a zesty citrus syrup. This comforting dessert combines the natural sweetness of dates and molasses with the brightness of lemon and orange, perfect for an indulgent treat or special occasion.
Ingredients
Scale
Cake
- 200g pitted dates, chopped
- 1 tsp baking soda
- 240ml boiling water
- 150g unsalted butter, softened
- 180g dark brown sugar
- 2 large eggs
- 200g plain flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 100g toasted walnuts, chopped
- 3 tbsp molasses
Citrus Syrup
- Zest and juice of 1 lemon
- Zest and juice of 1 orange
- 100g granulated sugar
- 100ml water
Instructions
- Prepare the baking tin: Preheat your oven to 175°C (350°F). Grease and line a 22cm round cake tin with parchment paper to ensure the cake does not stick.
- Sift dry ingredients: In a medium bowl, sift together the plain flour, baking powder, ground cinnamon, and ground nutmeg. This ensures even mixing and a light texture.
- Prepare date mixture: In a small bowl, combine the chopped pitted dates, baking soda, and boiling water. Let it soak to soften the dates while you prepare the batter.
- Cream butter and sugar: In a large mixing bowl, cream the softened unsalted butter and dark brown sugar together until the mixture becomes light and fluffy. This creates a smooth base for the cake.
- Add eggs and molasses: Beat in the eggs one at a time, mixing thoroughly after each addition. Then stir in the molasses and the soaked date mixture until well combined.
- Combine dry and wet ingredients: Gradually fold the sifted dry ingredients into the wet mixture to maintain airiness. Stir in the chopped toasted walnuts evenly throughout the batter.
- Bake the cake: Pour the batter into the prepared cake tin and smooth the top surface. Bake in the preheated oven for 40-45 minutes, testing doneness with a skewer inserted in the center; it should come out clean or with a few moist crumbs.
- Make the citrus syrup: While the cake is baking, add granulated sugar, water, and the zest and juice of both the lemon and orange into a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes until slightly thickened.
- Add syrup to cake: Once the cake is out of the oven, use a skewer to prick the surface evenly. Pour the warm citrus syrup over the cake, allowing it to soak in and impart moisture and flavor.
- Cool and serve: Allow the cake to cool completely in the tin to set and absorb the syrup before carefully transferring it to a serving plate. Slice and enjoy!
Notes
- Soaking the dates in boiling water with baking soda softens them and intensifies their sweetness.
- Toasting the walnuts enhances their flavor and crunch.
- Make sure the citrus syrup is warm when pouring over the hot cake for best absorption.
- The cake keeps well for up to 3 days when stored in an airtight container.
- For a vegan variation, substitute butter with vegan margarine and eggs with flax eggs.
