Caramel Date Cake
A moist caramel date cake featuring rich, sweet flavors with chopped dates and pecans, perfect for dessert gatherings or teatime indulgence.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8 x 8-inch cake pan.
- Mix flour, light brown sugar, and softened butter in a bowl until well combined.
- Stir in chopped dates and chopped pecans.
- In a small bowl, beat together egg, buttermilk, and baking soda.
- Add the wet mixture to the dry ingredients along with vanilla extract and mix until just combined.
- Pour the batter into the prepared cake pan.
- Bake for 30 to 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for several minutes, then remove from the pan and cool completely before serving.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. You can substitute the buttermilk with a mixture of regular milk and a tablespoon of vinegar or lemon juice for a similar tanginess. If you don't have pecans, walnuts or almonds can work well too. To enhance the caramel flavor, add a pinch of salt to the batter.
Serving Suggestions
This Caramel Date Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a brunch option, serve it alongside a fruit salad or a cup of coffee. You might also enjoy it with a slice of Nora'S Cake for a delightful dessert spread.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. To keep it fresh longer, you can refrigerate it for up to a week. When reheating, place a slice in the microwave for about 10-15 seconds, or warm it in a toaster oven for a few minutes for a delightful taste.
Nutrition & Diet Analysis (per serving)
Each serving of Caramel Date Cake contains roughly 461 calories, with 7g protein, 83g carbohydrates, and 10g fat. It is a good source of calcium (16% of the Daily Value), protein (13% of the Daily Value), and potassium (13% of the Daily Value). Note that it is relatively high in sodium, at 759mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh dates instead of dried dates?
Yes, you can use fresh dates, but be sure to chop them finely and reduce any additional liquids in the recipe slightly, as fresh dates contain more moisture than dried ones.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients, particularly the baking soda, are gluten-free as well.
Can I freeze the Caramel Date Cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to 3 months. Thaw it overnight in the refrigerator before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).