Eid Mubarak! Or, Welcome Eid, if you don’t know any Arabic (that’s one of the few phrases I know). Eid is one of Islam’s major holidays and last night the multiday festivities began in Bahrain. Dates are often included in celebrations here as gifts, to break the daily fast of Ramadan, or used in special dishes. While my son loves Medjool dates by themselves (he thinks they are jumbo raisins) my favorite way to enjoy this popular fruit is in a cake. This recipe is by no means Middle Eastern, but on of my favorite American restaurants here has a date cake that is ah-mazing!
This cake is dense, slightly chewy and would be nice with coffee in the morning, or perfect to fix a late night craving for something sweet. As the holidays approach, I think this cake would also make an awesome hostess gift if wrapped in some pretty packaging.
|Spiced Date Cake||
- 1 cup medjool dates, pitted
- 1 cup boiling water
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 1 cup all purpose flour
- 1 1/2 cups wheat cake flour
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 1/8 teaspoon all spice (optional)
- 1 teaspoon vanilla extract
- 1 egg
- Preheat the oven to 350. Grease a 9X12 pan.
- Combine the dates, boiling water and baking powder in a dish and soak for 15 minutes, or until the dates soften.
- While the dates soften, combine the sugar, flours, salt, nutmeg, cinnamon, and all spice. Add in the egg, vanilla, and laban.
- Puree date mixture and fold it into the flour mixture.
- Pour in the pan and smooth the mixture.
- Bake 20-25 minutes or until a toothpick is inserted into the cake and comes out clean.
- Allow the cake to cool slightly before cutting.
Recipe adapted from the Date Cake at All Recipe.