Medjool Date Cake with Caramel Sauce and Walnuts {recipe}

For National Medjool Date Day, I got to baking this weekend. There were breads and coffee cakes (caramels, even), but once I tasted this Date Cake with Caramel Sauce and Walnuts, I knew it was a recipe that needed to be shared…
Before this weekend, I had never tried Medjool dates, much less baked with them. However, after pulling this cake out of the oven, I knew I had been missing out. Dates made for an incredibly moist and fluffy cake, delicious on its own, but with caramel sauce and walnuts, even more so. It’s safe to say I’ll be baking with Medjool dates more often now…

Date Cake with Caramel Sauce and Walnuts

makes one 9-inch cake
adapted from Meera’s Kitchen


for the cake

1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup hot water
1 cup pitted and chopped dates
2 large eggs
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup canola oil

for the caramel sauce

½ cup packed brown sugar
½ cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract

for the topping

1/3 cup walnuts, chopped


Preheat the oven to 325F. Butter, flour, and line one 9-inch cake pan. Set aside.

Place the dates and hot water into a bowl. Cover and let sit for 30 minutes, then mash the dates with a fork.

In a medium bowl, sift the flour, baking powder, cinnamon, and salt. Set aside.

In the bowl of a stand mixer, whisk the eggs and vanilla until the mixture is pale and creamy. Add the powdered sugar, and mix until combined. Slowly pour in the oil and mix until incorporated. Add the date mixture, and mix until combined. Finally, add the flour mixture, and mix until just combined.

Pour the batter into the prepared pan and bake for 30 minutes, or until risen and a skewer inserted into the center of the cake comes out clean. Let cool.

Meanwhile, make the caramel sauce. In a saucepan, combine the brown sugar, heavy cream, butter, and vanilla. Bring the mixture to a boil, stirring frequently. Reduce the heat and simmer for 10 minutes, or until the sugar has completely dissolved and the sauce has thickened.

Pour the sauce over the cake, then sprinkle with chopped walnuts. Slice and serve.

by Jessica Chan on February 3, 2014 · 0 comments

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