Date Cake Djamilah Recipes

DATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a saucepan, combine water and raisins. Bring to a boil and cook for 5 minutes. Remove from heat and stir in chopped dates and baking soda. Set aside.
• In a large bowl, cream together 1/2 cup butter and 3/4 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour, salt and date mixture. Pour batter into prepared pan.
• Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven, and set oven to Broil.
• Make Topping: In a saucepan, melt 4 tablespoons of butter. Stir in brown sugar, cream and chopped nuts. Spread mixture over warm cake and place under broiler until lightly browned, about 3 minutes. Watch carefully - it burns easily under the broiler. Cool before serving.

DATE CAKE (DJAMILAH)

Steps:

• Butter a round 10-inch cake pan; line with waxed paper. Butter waxed paper; set pan aside. Preheat oven to 400ºF.
• In a blender, process almonds with 3/4 cup sugar until finely ground.
• In a large bowl, beat egg yolks with remaining 1/4 cup sugar and vanilla. Stir in almond mixture, cornstarch, dates, butter and orange juice or liqueur.
• In a medium bowl, beat egg whites until stiff; fold into date mixture. Pour batter into prepared pan. Bake in center of oven 30 to 40 minutes or until center springs back when lightly pressed with your fingers. Invert onto a rack; remove from pan. Cool on rack.

MOIST DATE CAKE

Steps:

• 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.

STICKY DATE CAKE

Steps:

• Preheat the oven to 170C/340F/gas 3. Grease and line 20cm/8inch cake tin
• Place the raisins, dates, sultanas,and currents into a pan together with the butter, water and condensed milk. Slowly bring to the boil, stirring frequently to prevent the mixture from burning. Reduce the heat and simmer for 3-4 minutes
• Transfer the mixture to a heatproof bowl and set aside to cool
• Mix together the wholemeal flour, plain flour, salt and bicarbonate of soda in a separate bowl
• When the fruit mixture has cooled, fold it into the flour along with the marmalade until smooth and well combined. Spoon the mixture into the prepared tin
• Cover the tin with a double layer of baking parchmonet, then bake the cake in the oven for 13/4 hour, or until the cake is springy to touch and a skewer inserted into the middle comes out clean
• To serve, allow the cake to coll for 10 minutes in the tin before turning out onto a cooling rack

DATE CAKE

Steps:

• Combine dates and water in medium saucepan.
• Bring to a boil over high heat.
• Remove from heat and let dates cool in liquid; do not drain.
• Preheat oven to 350F.
• Butter and flour 13 X 9 inch pyrex baking dish.
• Sift flour, cocoa, baking soda and salt into a large bowl.
• Combine chocolate chips and walnuts in medium bowl and set aside.
• Cream butter with sugar in another large bowl, about 8 minutes.
• Add eggs, one at a time, blending well after each addition.
• Stir in vanilla.
• Beat in ¼ of undrained dates.
• Beat in ¼ of flour mixture.
• Continue adding date and flour mixtures alternately to batter, beating well after each addition, ending with flour.
• Pour into pan.
• Sprinkle chocolate chip/nut mixture evenly over top.
• Bake about 45-50 minutes.
• Let cool in pan.
• Sprinkle with icing sugar if desired.
• This will stay moist for days if wrapped in foil.