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Date Custard Cake Recipe

Date Custard Cake Recipe


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4.8 from 11 reviews

  • Author: admin
  • Total Time: 1 hour
  • Yield: 9 servings 1x
  • Diet: Vegetarian

Description

This Date Custard Cake is a delightful dessert combining the rich sweetness of dates with a luscious homemade custard topping. Soft, moist, and full of deep caramel flavors, this cake is perfect for special occasions or a comforting treat. The date-infused cake pairs wonderfully with the creamy, buttery custard sauce, offering a Middle Eastern-inspired twist on a classic dessert.


Ingredients

Scale

Cake Ingredients

  • 1 cup dates, pitted and chopped
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Custard Topping Ingredients

  • 1/2 cup brown sugar
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract


Instructions

  1. Prepare Dates: Place the chopped dates in a bowl, pour boiling water over them, and stir in the baking soda. Let the mixture sit for 10 minutes to soften the dates and allow them to absorb the liquid.
  2. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy, creating a smooth base for the cake batter.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Then add the vanilla extract and mix well.
  4. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
  5. Combine Batter: Gradually add the dry ingredients to the butter mixture, stirring gently to combine without overmixing. Then fold in the softened dates along with their soaking liquid until just combined.
  6. Bake the Cake: Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish and pour in the batter. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Prepare Custard Topping: While the cake is baking, combine brown sugar, heavy cream, and butter in a small saucepan over medium heat. Stir continuously until the mixture boils and thickens slightly, about 3 to 4 minutes. Remove from heat and stir in vanilla extract.
  8. Add Custard to Cake: Once the cake is baked, pour the warm custard sauce evenly over the cake. Allow to cool slightly so the custard sets before slicing.

Notes

  • Serve the cake warm with whipped cream or vanilla ice cream for an extra indulgent dessert.
  • Using Medjool dates yields the best soft texture and rich flavor.
  • You can substitute heavy cream in the custard topping with coconut cream for a dairy-free alternative, adjusting the fat content slightly.
  • Ensure the baking dish is greased well to prevent the cake from sticking.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking, Stovetop
  • Cuisine: Middle Eastern-Inspired, European

Nutrition

  • Serving Size: 1 slice
  • Calories: 330
  • Sugar: 34 g
  • Sodium: 170 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 48 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 65 mg