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Soft, citrusy loaf cake with rum-soaked dates

Date Rum & Orange Cake

Soft, citrusy loaf cake with rum-soaked dates
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Makes: 10 slices
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Ingredients
  

  • 280 gms pitted dates, finely chopped
  • 4 medium oranges
  • 1/4 cup dark rum (60 ml)
  • 2 cups all-purpose flour (240 gms)
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon powder
  • 1 tsp ginger powder
  • 1/4 tsp clove powder
  • 1/2 tsp salt, if using unsalted butter
  • 1/2 cup soft brown sugar, light or dark (105 gms, see notes)
  • 1/4 cup butter, at room temp (55 gms)
  • 1 tsp vanilla extract
  • 1 egg (I haven't tried an eggless version)

Instructions

  • In a bowl, add the chopped dates and the juice of one orange. Pour the rum over the dates and mix well. Cover and set aside for 30 minutes.
  • In another bowl, squeeze out the juice of the remaining oranges. And in a third bowl, sift together the flour, baking powder and baking soda. Stir in the spices and salt, if using. Set aside.
  • Now preheat the oven to 175 C and line a 9x5 inch loaf tin with baking paper and leave a little overhang for easy removal. Set aside.
  • In a mixing bow, beat the butter and sugar with a hand mixer on medium speed until pale and creamy, then add the egg and vanilla, beating again till combined.
  • Gradually pour in the orange juice from step 2, alternating with the flour mixture, using a silicone spatula to stir the batter as you go and break up any lumps. Be gentle and stir till the flour is just incorporated and the batter is smooth and fairly thick.
  • Finally, pour in the soaked dates along with all of the liquid in the bowl. Stir again to combine, and the batter will now loosen up a little and look smoother (see below).
  • Bake for 50 minutes to 1 hour, until a toothpick poked in the center comes out clean. If the top is getting too dark, cover the tin loosely with foil. Start checking for doneness around 45 minutes.
  • Allow the cake to cool in the tin for 20 minutes, then lift it out using the paper and place on a wire rack. Peel off the edges of the paper and allow the cake to cool completely before slicing with a sharp knife.
  • The cake can be stored at room temperature for 2 to 3 days (longer in cold weather), but if it's very humid and hot, I'd keep it in the fridge after day one. Bring it to room temperature before eating. Happy baking!

Notes

*The original recipe uses 3/4 cup brown sugar, but I found 1/2 cup to be plenty sweet, especially with the dates. However, I do sometimes taste cake batters and add more sugar, that's always an option :)
*A handful of chopped toasted walnuts would be yum in this cake!
*Original recipe from Ina Garten recipe via Smitten Kitchen