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Ina Garten Date Cake

Ina Garten Date Cake recipe
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A moist, rich cake with caramel-like sweetness from softened dates, subtly spiced with cinnamon for a warm, comforting flavor. The texture is tender and dense, perfect for dessert or tea time.

Ingredients

Scale
  • 1 cup pitted dates, chopped into 1/4-inch pieces
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened to room temperature (1 stick)
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • Optional: 1/2 cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F / 177°C. Grease a 9-inch round cake pan with butter and dust lightly with flour, tapping out any excess. This ensures even heat distribution and prevents sticking during baking.
  2. In a medium heatproof bowl, combine the chopped dates, boiling water, and baking soda. Stir gently and let sit for 10 minutes until the dates are softened and the mixture has cooled slightly. The baking soda helps break down the dates, releasing natural sugars for moisture and sweetness.
  3. In a separate bowl, whisk together the flour, baking powder, kosher salt, and ground cinnamon until well combined. This aerates the dry ingredients, promoting a uniform rise without overmixing later in the process.
  4. In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar for 3-4 minutes until light, fluffy, and pale in color. Creaming incorporates air, which is essential for a tender crumb in the finished cake.
  5. With the mixer on low, add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl, then add the vanilla extract and mix briefly. Adding eggs gradually prevents the batter from curdling, ensuring a smooth consistency.
  6. Gradually add the dry ingredient mixture to the butter mixture in three parts, mixing on low speed until just combined after each addition. Overmixing at this stage can develop gluten, leading to a tough or dense cake texture.
  7. Fold in the date-water mixture using a spatula until evenly distributed, being careful not to overmix. The batter will be thick but pourable; if it seems too dry, add a tablespoon of water to adjust consistency.
  8. If using nuts, gently fold them into the batter until just incorporated. This adds crunchy texture and nutty flavor without deflating the batter, which could affect the rise.
  9. Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown. Avoid opening the oven door too early to prevent the cake from sinking.
  10. Let the cake cool in the pan on a wire rack for 15 minutes, then run a knife around the edges and invert onto the rack to cool completely. This allows the structure to set before slicing, preventing crumbling and ensuring neat portions.

Notes

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. To freeze, wrap tightly in plastic wrap and aluminum foil for up to 3 months; thaw at room temperature before serving. Reheat individual slices in a microwave for 15-20 seconds or in a 300°F / 150°C oven for 5-10 minutes until warm.

Nutrition

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Find it online: https://inagartendishes.com/ina-garten-date-cake/