Recipes for "date cake"

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.

Combine water and raisins in a medium saucepan. Bring to a boil and cook for 5 minutes. Remove from heat, then stir in chopped dates and baking soda. Set aside.

Cream together white sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour, salt, and date mixture; mix until combined. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Remove cake from the oven.

Set the oven to broil. Meanwhile, make the topping: Melt butter in a small saucepan; stir in brown sugar, walnuts, and cream until combined. Spread mixture over warm cake.

Place cake under preheated broiler and cook until top is lightly browned, about 3 minutes. Rotate cake as needed for even browning; watch carefully as the top can burn quickly under the broiler.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a mixing bowl or small saucepan, pour the boiling water over the chopped dates. Set aside. Sift together the flour, cocoa, baking soda, and salt.

In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then mix in the flour mixture. Add in the dates with the soaking liquid, and stir until just combined. Pour batter into prepared pan.

In an another bowl, combine the chocolate chips, walnuts, and remaining 1/2 cup sugar. Sprinkle mixture over top of cake. and bake in the preheated oven for 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving.

Bake in the preheated oven for 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round springform pan.

Bring a small saucepan of water to a boil. Add dates and cook until softened, about 5 minutes. Drain dates and transfer to a food processor. Puree dates into a smooth paste.

Sift together flour and baking soda into a large bowl. Stir in chopped walnuts until combined and set aside.

Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Slowly add beaten eggs, allowing them to thoroughly blend into the butter mixture. Stir in ground dates and mix until combined. Pour in flour mixture and stir with a wooden spoon until just incorporated. Add 3/4 cup hot water or as needed to thin the batter into a pourable consistency. Transfer the batter to the prepared pan.

Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan.

Combine dates, walnuts, flour, sugar, and baking powder in a large bowl. Stir in egg yolks until combined.

Beat egg whites in a clean, large glass or metal mixing bowl until stiff peaks form. Fold whites into date mixture until no streaks remain. Spoon into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

In a small bowl, combine dates with boiling water. Set aside to cool.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

In a medium bowl, mix flour, soda, salt, and cocoa. Set aside.

Cream butter and sugar until light and fluffy. Add eggs. Add flour mixture alternating with cooled date mixture. Fold in chopped nuts and 1/2 cup of chocolate chips into mixture.

Spread batter into prepared pan. Sprinkle remaining 1/2 cup of chocolate chips over top.

Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

Heat milk in a saucepan until almost boiling and stir in dates; let soak for several hours, refrigerated. For best flavor, refrigerate dates and milk overnight.

Preheat oven to 350 degrees F (175 degrees C). Grease a medium loaf pan.

Transfer milk and dates to food processor, add brown sugar, and process into a smooth paste. Mix in vegetable oil and vanilla extract with a few pulses.

Whisk flour, baking soda, and cinnamon in a bowl until thoroughly combined. Pulse flour mixture, about 1/4 cup at a time, into the date paste until batter is smooth; do not overmix. Stir walnuts into batter with a fork and transfer to the prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 40 minutes.

Preheat oven to 350 degrees F (175 C). Grease and flour two 8 inch round cake pans. Set aside. Put dates in a bowl with soda and pour boiling water on top. Set a side.

In a large mixing bowl, mix together 1 cup sugar, 2 1/2 cups flour and 1 cup chopped walnuts. Add egg, 1 teaspoon vanilla, pinch of salt and tablespoon butter. Mix to combine. Finally, stir in chopped dates with liquid. Mix well. Pour batter into prepared pans.

Bake for 25 to 30 minutes. Cake will pull away from sides of pans and be golden brown.

In a medium saucepan, combine buttermilk, 1 cup sugar, pinch of salt and 4 tablespoons flour. Cook on medium heat until thickened. Stir in 1 teaspoon vanilla and remaining cup of walnuts.

Spread mixture between layers and on top of cake. Let filling run down the sides of cake.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour an 8x8 inch pan.

In a large bowl, cream together the margarine, eggs, sweetener, vanilla, cloves and cinnamon until creamy. Sift together the flour and baking powder, and mix in. Fold in dates, chopped pecans and applesauce. Pour batter into prepared pan.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x5 inch loaf pan.

In a large bowl, combine dates, brown sugar, margarine and boiling water. Let stand 15 minutes. Stir in flour, soda and vanilla. Pour batter into prepared pan.

Bake in the preheated oven for 45 minutes. Allow to cool.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Place dates in a bowl. Sprinkle 1 teaspoon baking soda on top and mix well. Add 1/3 cup boiling water, stir, and set aside until dates have swelled, about 10 minutes. Squeeze with your hands to remove most of the liquid.

Meanwhile, mix flour and 1 teaspoon baking soda together in a bowl. Combine instant coffee, milk powder, and 2 tablespoons boiling water in a separate bowl; mix until dissolved.

Beat sugar, margarine, and eggs together in a large bowl with an electric mixer until well blended. Add coffee mixture and dates; beat until well mixed. Gradually mix in flour. Pour batter into the prepared baking pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a saucepan over medium heat, bring dates and water to a boil. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat and stir in baking soda. Let cool for 10 minutes.

Place date mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in chopped walnuts. Pour batter into prepared pan.

Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve slices with Warm Sauce.

To make Warm Sauce: In a saucepan over medium heat, combine 1/4 cup butter with cream and brown sugar. Heat, stirring constantly, until mixture boils and sugar is dissolved.