Eid Mubarak to all my friends celebrating across the globe! Wish you a blessed one! Come Eid, and I often make this festive yet healthy cake. Also, it’s my dad’s all time favorite cake – he is diabetic; so avoids sweets generally but indulges with this one occasionally. It is a moist cake with rich flavor. I made it with stick toffee sauce which renders extra panache. It also tastes great with a scoop of good old vanilla ice cream and toasted cashews. This one here is nut free for the girls to be able to try, though they are not the biggest date fans yet but happily explore on insisting.
Prep Time: 15 Mins
Cooking Time: 45-60 mins
Recipe Level: Easy
Spice Level: None
Serves: 8 People
Shelf Life: Refrigerate for unto a week
Serving Suggestion: With toffee syrup or vanilla ice cream
A bowl and electric mixer, 10 inch bundt mould, cake plate, a small sauce pan and wooden spoon.
- 1 cup date paste or 1 cup dates you’ve pulverized in a processor
- 1/4 cup whole pitted dates, chopped
- 1 cup self raising flour
- 3/4 cup brown sugar
- 1/2 tsp vanilla essence
- 1/2 tsp cinnamon
- 1/2 cup vegetable oil
- 3 large eggs
- 1 stick unsalted butter
- 1 cup lightly packed dark-brown sugar
- 3/4 cup heavy cream
- Cake: Put everything into a mixer and mix for a couple of minutes to combine
- Scrape into a well greased 10 inch bundt mould
- Bake at 250f for 45 m – 1 hour, cool in the tin for 20 minutes, then eat warm, drizzled with the toffee sauce
- Sauce: Meanwhile, combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.
- If you would like a nutty crunch, add 200 gas of chopped cashews or walnuts to the batter.
- The quality of dates used make a big difference to the taste and flavors. I prefer to use Mejdool (calofornia style) or Wannan Dates.