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Victorian-Style Date & Molasses Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 23 reviews
  • Author: Deborah
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Victorian British
  • Diet: Vegetarian

Description

This Victorian-Style Date & Molasses Cake is a rich and moist dessert steeped in traditional flavors. Combining the natural sweetness of dates with the deep, robust taste of molasses and warming spices, this cake delivers a timeless delight perfect for afternoon tea or a comforting treat. Topped optionally with chopped nuts for a pleasant crunch, it bakes to a tender crumb with a dark, fragrant finish.

Ingredients

Scale

Soaking Mixture

  • 200 grams (7 oz) pitted dates, chopped
  • 240 ml (1 cup) boiling water

Cake Batter

  • 120 ml (1/2 cup) unsulfured molasses
  • 120 grams (1/2 cup) unsalted butter, softened
  • 150 grams (3/4 cup) brown sugar, packed
  • 2 large eggs
  • 240 grams (2 cups) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Topping (Optional)

  • 100 grams (1 cup) chopped nuts (walnuts or pecans)

Instructions

  1. Soak the Dates: In a bowl, combine the chopped dates with boiling water and let them soak for 15-20 minutes until softened. Drain any excess water and set aside.
  2. Prepare the Oven and Pan: Preheat the oven to 175°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
  3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, which should take about 3-5 minutes.
  4. Add Eggs and Molasses: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the molasses until evenly mixed.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt to evenly blend the leavening and spices.
  6. Mix Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
  7. Fold in Dates: Carefully fold the soaked and drained dates into the batter, distributing them evenly.
  8. Prepare for Baking: Pour the batter into the prepared cake pan, smoothing the surface with a spatula. If desired, sprinkle the chopped nuts evenly on top for added texture.
  9. Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The cake should be firm to the touch and exhibit a rich, dark color.
  10. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  11. Serve: Slice the cooled cake and serve it as a delightful dessert or enjoy it alongside a cup of tea. Store leftovers in an airtight container to maintain freshness for several days.

Notes

  • Soaking the dates softens them and prevents dryness in the cake.
  • Be careful not to overmix the batter to keep the cake tender.
  • Use unsulfured molasses for a more natural flavor and deeper color.
  • Chopped walnuts or pecans provide a nice crunchy topping but are optional.
  • Ensure the cake is fully cooled before slicing to maintain shape and texture.
  • Store the cake in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.

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Find it online: https://easydinnerinminutes.com/victorian-style-date-and-molasses-cake-recipe/