Ingredients
- Pitted Dates: 1 cup, chopped
- Baking Soda: 1 teaspoon
- Boiling Water: 1 cup
- All-Purpose Flour: 1 1/2 cups
- Brown Sugar: 1 cup, packed
- Butter: 1/2 cup, softened
- Eggs: 2 large
- Vanilla Extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- Step 2: In a medium bowl, combine the chopped dates and baking soda. Pour boiling water over the dates and baking soda, and let stand for 10 minutes to soften the dates.
- Step 3: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 4: Gradually add the flour to the creamed mixture, alternating with the date mixture, beginning and ending with the flour. Mix until just combined.
- Step 5: Pour the batter into the prepared pan and spread evenly.
- Step 6: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- Store cooled date cake tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week.
- To warm a slice, microwave it for 15-20 seconds for a comforting treat.
- Serve this date cake with a dollop of whipped cream or a scoop of vanilla ice cream for added decadence.
- For a richer flavor, use Medjool dates and ensure they're finely chopped before soaking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American