Date Cake with Caramel Sauce

Brynie Greisman Brynie Greisman
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This cake is moist and delicious. The dates melt into the batter to give it texture and really good flavor. Don’t think, Dates = healthy/blah tasting/no one is going to eat it; think, This sounds different. I’ll try it and won’t reveal what’s in it/worth trying! The caramel sauce seeps into the holes in the cake and coats the top, making it taste beyond scrumptious!

 

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

6
Easy Vegetarian Pescatarian Low Fat Parve

Contains: Wheat, Egg, Gluten

Directions

Make the Date Cake

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a 9-inch round baking pan and set aside.

  2. Place chopped dates in saucepan, add one cup water, and bring to a boil over medium heat. Reduce heat and simmer for three minutes. Stir in baking soda. Set pan aside to cool.

  3. Beat oil and sugar together until well combined. On low speed, add the eggs and vanilla. Add flour, salt, and baking powder, and mix to combine. Stir in the dates with the cooking liquid.

  4. Pour batter into prepared pan and bake 30–35 minutes. Cool 10 minutes and remove from pan. Place on a plate.

Make the Caramel Sauce

  1. Combine all sauce ingredients in saucepan and heat over medium flame, stirring until the margarine is melted and the sauce is smooth, approximately two to three minutes.

  2. Raise heat and simmer to thicken, about three minutes. Let sauce cool five minutes.

  3. With a skewer, poke holes all over the surface of the cake and carefully pour sauce over cake. If desired, garnish with dates before or after pouring sauce.


     

Tips:

To make this cake healthier, use just three tablespoons oil and two tablespoons applesauce. Add the applesauce quickly, after the eggs and vanilla, and mix just until combined. Also, use whole wheat pastry flour. Nobody will know the difference as the cake is brown anyway!

 

Description:

Yields 1 9-inch round cake

 

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1 Comment

adina sherer •

Hi - I have a few containers of "date butter" that I got for Pesach, it's simply 100% pure pureed Medjool dates.
I assume I can use these for the recipe - and I assume it will be easier - but what exactly is the way to replace correctly?
I assume I don't add water - but can you figure this out?
Also, is this the same date cake that you mention in this week's Family Table that has a crunch topping?
can you share that topping too?
thanks

Raquel Malul Kosher.com Team •
Reply to adina sherer

I would look at the packaging of you date butter and see if it tells you how many dates are in it or per cup. If not you can figure out that 1 cup of chopped dates is 175 grams and just use 175 grams of the butter.