A date and pound cake is a moist, rich dessert blending the caramel-like sweetness of dates with a buttery crumb. Here’s a simple guide to baking this delightful treat.
Ingredients:
- 200 pitted dates, chopped
- 1 cup (250ml) hot water
- 200g unsalted butter, softened
- 1 ½ cups (300g) sugar
- 4 large eggs
- 2 ½ cups (300g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
Steps:
1. Prepare the dates: Soak chopped dates in hot water for 15 minutes until soft. Drain, reserving 2 tbsp of the soaking liquid. Blend dates into a smooth paste with the reserved liquid.
2. Cream butter and sugar: Beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
3. Combine dry ingredients: Sift flour, baking powder, and salt in a separate bowl. Gradually fold into the wet mixture until just combined.
4. Add date paste: Gently fold in the date paste until evenly distributed.
5. Bake: Pour batter into a greased and floured 20cm loaf pan. Bake at 180°C (350°F) for 50-60 minutes, or until a toothpick inserted comes out clean.
6. Cool: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve plain or with a dollop of whipped cream for an extra indulgence. Enjoy your homemade date and pound cake!
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