Date Cake
- 8 oz package of dried pitted dates, chopped into 1/2” pieces
- 2 tsp baking soda
- 1 3/4 cup boiling water
- 1 stick unsalted butter, softened
- 1 cup + 2 tbsp granulated sugar
- 3 jumbo eggs, at room temperature
- 1 3/4 cup self rising flour
- 3 tbsp turbinado sugar
- Preheat the oven to 350º. Place dates, baking soda and boiling water in a medium sized bowl. Allow dates to soften in the boiled water for 15-20 minutes. Place the date mixture in a food processor for 2 minutes to form a paste.
- Next, using a stand mixer fitted with the paddle attachment, cream the butter on medium speed for about 1 minute. Add the sugar and continue to cream for 3 minutes longer. Scrape down the sides of the bowl using a rubber spatula.
- Add the eggs, one at a time, mixing in between to fully incorporate each egg. Scrape down the sides of the bowl. Continue mixing on low speed, pouring in the flour in 1/2 cup portions, just until the flour is no longer visible.
- Remove the bowl from the stand mixer. Add the date paste and gently fold in using a rubber spatula.
- Spray an 8″x14″ cake pan with non-stick spray. Sprinkle the turbinado sugar into the cake pan and move the pan around until the sugar coats the bottom and all sides. Pour in the cake batter and bake for 30-40 minutes or until a toothpick comes out clean.
- Allow the cake to cool at room temperature for 20 minutes. Flip the cake out onto a parchment paper lined tray. Leave at room temperature to cool completely. Finally, wrap the cake in plastic wrap and store at room temperature until ready to use.