Date and honey cake with coffee cream frosting

  • By Reshma Seetharam
  • Thursday, October 24, 2013 12:52pm
  • Life

This is a rich cake infused with the sweetness of dates and honey. The cake itself is not very sweet, but the icing makes up for it. A yummy coffee cream frosting and some chocolate chips top this cake, making it a mouthful of wholesome goodness!

What you need:

The recipe yields two 9-inch cakes or about 20 cupcakes. I made a 9 inch cake and 12 cupcakes.

40 fresh dates, (or 50 dry dates) soaked in warm water over night

6 eggs

2 tsp baking powder

3 cups whole wheat flour

1/2 tsp salt

1 cup vegetable oil

1 cup honey

1 Tbsp instant coffee powder

Soak the dates overnight in 2 cups of hot water. You can also cook them in the microwave with 2 cups of hot water. In a blender, puree the mixture to a fine paste. You may use a sieve to filter them down to a finer consistency. Set aside.

Combine the wheat flour, baking powder and salt. Set aside.

In a small cup, combine the coffee powder with a few teaspoons of hot water. Set aside.

Preheat the oven to 325 degree F.

Beat the eggs, oil and honey together for about 3 to 4 minutes on medium high until the mixture is light and fluffy. Using a spatula or a mixer on the lowest speed, add the flour mixture and date mixture into the egg. Add small amounts at a time, alternating between the flour and date puree. Once it’s all in, gently stir until combined. Pour in the coffee liquid and stir to combine.

Grease two 9-inch baking pans with butter, and dust them with flour. You can make cupcakes, if you prefer. I made a 9 inch cake and 12 date cupcakes. Bake them in a pre-heated oven for 25-30 minutes. My cupcakes were done in about 22 minutes, the 9 inch cake took longer, about 28-30 minutes.

Use a tooth pick and poke it in the middle of the cake all the way through to check if the cake is done. If it comes out clean, its ready to take out of the oven. Call me weird, but I use a clean knitting needle or a long kebab skewer to check the cake. It’s longer and way safer than a toothpick. Let the cakes cool completely.

As for cupcakes, always take them out of the pans, and let them cool on a cooling rack. Leaving them in the pan to cool makes them shrink. I just put the cake in the fridge to cool while I make the frosting, that way the cake can be baked and frosted faster. Follow the link for the yummy coffee cream frosting. Enjoy!

More in Life

Expo in Stanwood can help you get ready for the country

The Country Living Expo and Cattlemen’s Winterschool is set for Jan. 27 at the high school.

Curries continues home-cooked Indian cuisine at new location

The restaurant, now located on Evergreen Way, also puts an Indian spin on Northwest cooking.

Want to buy a house this year? Here’s how to start saving up

Here are five ways to help you put 10 percent of your income per year toward buying a house.

Beer of the Week: Scuttlebutt’s Night Circus

The Everett brewery’s head brewer had nightmares trying to dial in its new coffee and coconut ale.

A visit to the nursery helps put you in the mood to garden

Not ready to get back into gardening? January is still a fun time to poke around a garden center.

Plant of Merit: Hybrid oriental hellebores, Lenten rose

What: Oriental hybrid hellebores, with the common name Lenten rose, are a… Continue reading

What’s new this year for travelers in England, Ireland

The nations are improving tourism infrastructures and adding exhibits to well-known sights.

Long rocking bench with strange fence is for protecting baby

The settee is a furniture form that dates to the 1810s. It’s a lengthened Windsor or Hitchcock chair.

Home and Garden calendar for Snohomish County and beyond

“The Promise of Spring”: Plant sale and workshops by Northwest Perennial Alliance,… Continue reading

Most Read