Date Cake – Super Moist And Full Of Flavours!

This melt in the mouth date cake with full of flavours is a perfect teatime treat! You could even pack daintily cut pieces of this cake and store in a plastic box and take it on a picnic.

In my effort to create the family favourite classic date cake that my mum used to make, I stumbled upon an ‘aha’ moment to reproduce the same with less time and effort.  In the process,  I observed that dates could be boiled to soften in minutes rather than the traditional way of soaking them overnight.  Hence, the date pulp will be ready in just a matter of 10 mins and you can proceed to make the cake right away! 

With all the tips and techniques given nothing can go wrong.

I use Stork spread, specially made for cakes for this recipe.  Using butter is not a wise option as the cake can go too lumpy or dense.  For any cake, I recommend a tub of good quality margarine or spread which gives a lighter and airier texture to the final product.  I got this tip from Marry Berry, the most respected cookery writer in the UK, who has never let me down.

You need the following ingredients;

Good quality wet dates250 g
Margarine or spread250 g
Caster sugar250 g
Self – raising flour (Plain flour could be used if SRF is not available)250 g
Plain tea bags2
Salt2 pinches
Baking powder1 tsp
Bicarbonate of soda1 tsp
Juice of lemon2 tsp
Boiling Water 

 Let’s get started:

Prepare the date pulp.

(Traditionally,  this is done by soaking the dates overnight with a combination of hot water, plain tea bags and bicarb.  I invented a quicker and much easier method to make the same quality date pulp, in just 10-15min by boiling it which made the whole process easy and less cumbersome. (Interestingly, the idea of dropping tea bags into this, is purely to get a nice dark brown colour.)

Gather the following;

  • Good quality dates – 250 g
  • Plain tea bags          – 2
  • Bicarb                       – 1 tsp
  • Water to fill up to the level of dates

Let’s make it;

  • Wash the dates thoroughly
  • Remove the stem parts
  • place in a deep- bottom pan and fill with water just a little above the level of dates
  • Drop the tea bags, cover and boil until the water is down to the bottom of the pan and the dates are soft
  • Mix 1 tsp of bicarbonate of soda into the pot, mix well
  • Boil for further 2/3 mins
  • Take out from the flame and let the dates cool off completely
  • Squeeze the tea bags and remove them
  •   Your date pulp is ready

Let’s get on with the cake now

  • Preheat the oven to 180C.

Oven temp conversion chart at

Cream it

  • Beat sugar and butter together for about 2 mins or until creamy, using an electric hand mixer
  • Add eggs one at a time,  beat for 15 seconds after each addition
  • Now add the date pulp and beat for 1 min until everything comes into a watery batter
  • Add lemon juice, vanilla and salt
  • Next,  mix baking powder with flour and sieve it on to the batter
  • Gently fold the flour with a wooden spoon until everything comes to a creamy batter

Tray it

  • Line up a baking tray  with parchment paper and pour the batter in
  • Lift  the tray up and gently drop to the surface to let the air bubbles escape and the batter to spread and settle evenly

Oven it

  • Place the tray in the middle of the bottom shelf of the oven
  • Bake for  20  – 30 mins or until a skewer comes out clean when stabbed in the middle of the cake.  If the skewer comes out sticky, leave the cake a few mins more in the oven.


  • Take the cake out of the oven and let the cake rest for 5 mins
  • Gently,  remove from the tray and let it cool on a wire rack
  • Dip a knife in hot water before slicing the cake to avoid it from crumbling


  • Always opt for the best quality wet dates for a flavourful cake
  • Never open the oven door during the first 10mins of baking
  • This cake tastes best the next day

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3 thoughts on “Date Cake – Super Moist And Full Of Flavours!

  1. Hi Manori
    Your recipe is the best one. Its soo good. Delicious. Thank you so much dear.
    Love from Australia.

    1. Thank you in heaps Geetha for your kind and generous compliment. I am thrilled that you made it and enjoyed the super moist, delicious taste. The secret is that it taste best on the next day. So, I make it on the previous day, cut into pieces and store in an airtight plastic box to serve on the next day. Best for taking on trips or picnics. Thanks again. By the way, pls try the KFC style chicken recipe. You will simply fall in love with it just as my many other fans and friends.

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