Description
This Date and Orange Loaf Cake is a moist, flavorful treat infused with the natural sweetness of dates and fresh citrus notes from orange zest and juice. Enhanced with warm cinnamon and topped with a tangy orange glaze, it makes a perfect dessert or snack for any occasion.
Ingredients
Scale
Cake Ingredients
- 1 ½ cups (225g) pitted dates, chopped
- 1 cup (250ml) boiling water
- 1 teaspoon baking soda
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (120ml) fresh orange juice
Orange Glaze Ingredients
- 1 cup (120g) powdered sugar
- 2 tablespoons fresh orange juice
- ½ teaspoon orange zest
- ½ teaspoon vanilla extract (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Prepare a loaf pan by greasing it and lining it with parchment paper to prevent sticking.
- Prepare the dates: In a bowl, add the chopped dates and pour boiling water over them. Stir in the baking soda and let this mixture sit for about 10 minutes to soften the dates and create a rich base for the cake.
- Cream the butter and sugar: In a large mixing bowl, beat the softened unsalted butter and brown sugar together until the mixture becomes light and fluffy. Then, add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Stir in the vanilla extract and the zest of one large orange for extra flavor.
- Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. This ensures even distribution before combining with the wet ingredients.
- Add dry ingredients to wet mixture: Gradually add the dry ingredients to the wet mixture, alternating with fresh orange juice. This technique helps maintain a smooth batter and proper texture. Mix until just combined, being careful not to overmix.
- Stir in the dates: Gently fold in the soaked dates along with any remaining soaking liquid to add moisture and rich flavor to the batter.
- Bake the loaf: Pour the prepared batter into the lined loaf pan and smooth the surface. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating the loaf is fully baked.
- Cool the loaf: Allow the baked loaf to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely, which helps prevent sogginess and ensures a perfect texture.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, fresh orange juice, orange zest, and optional vanilla extract until the mixture is smooth and free of lumps. This glaze adds a sweet and citrusy finish to the cake.
- Serve: Drizzle the orange glaze evenly over the cooled loaf. Allow the glaze to set for approximately 10 minutes before slicing and serving to enjoy the full flavor and attractive shine.
Notes
- For best results, use fresh oranges for zest and juice to enhance the citrus flavor.
- Ensure dates are finely chopped for a better texture in the loaf.
- You can substitute brown sugar with coconut sugar for a deeper flavor variation.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This loaf freezes well; wrap tightly and freeze for up to 2 months.
- The glaze can be omitted if a less sweet cake is preferred.
