Date cake

Super Soft Date Cake – The best date cake ever! Super easy to make too!

date cake

My  super-moist date cake, sealed  with love is guaranteed to send your taste buds dancing !!!

This was inspired by my sister’s glorious date cake and wished to reproduce the same with less time and effort.  In the process,  I observed that dates could be boiled to soften them rather than the traditional way of soaking them overnight.  Hence, the date pulp is ready in just 10 mins and you can proceed to make the cake right away!  Super easy!

Trust me, you will love this cake and will be making it again and again.  You can cut it into dainty cubes and arrange them neatly in a plastic box and take them on a family trip to eat at the tea time or just take this cake when you are visiting a good friend or as a treat to your kid’s class at the end of the term.  You can even pack it and give it to someone beloved, who’s travelling abroad.  I once packed this for good Parkistani friend of mine when she was visiting her family and they all fell over it and I was flooded with thank you notes.

Just a simple cake made with love can bring unlimited happiness to both the giver and the receiver!

With all the tips and techniques given, nothing can go wrong.  So, try it out today!

Techniques for making cakes for beginers :

Cake tips, Equipment and Techniques

You need the following ingredients :

Good quality  dates 250 g
Margerine or butter 250 g
Caster sugar 250 g
Self raising flour (Plain flour could be used if SRF is not available) 250 g
Eggs 4
Plain tea bags 2
Salt 2 pinches
Baking powder 1 tsp
Bicarbonate of soda 1 tsp
Juice of lemon 2 tsp
Boiling Water  1/2 cup

 Let’s get started:

First step

prepare the date pulp.

You will need :

  • Good quality dates – 250 g
  • Plain tea bags          – 2
  • Boiling water           – 1/2 cup
  • Bicarb                       – 1 tsp
  • Water to fill upto the level of dates

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

  • Remove the stem parts of dates, give a quick wash, place in a deep- bottom pan filled with water just a little  above the level of dates.

  • Drop the tea bags, cover and boil until the water level dips to the bottom of the pan and the dates are nice and soft.
  • Mix 1 tsp of bicarbonate of soda into the pot, mix well
  • Cover and let the dates cool off completely.
  • Once cooled, squeeze the tea bags and remove them
  • Run your hand through the dates and carefully take the seeds out being careful not to leave any behind
  •   Your date pulp is ready now

Let’s get on with the cake now

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 mixes into a smooth batter. (If you like the bite of dates, leave a few date pieces from the pulp without whisking)

  • Add lemon juice, vanilla and salt.
  • Next,  mix baking powder with flour and sieve it on to the batter,  holding well above allowing air to escape.
  • Slowly fold the flour with a wooden spoon until everything comes to a creamy batter.

Tray it

  • Line up a baking tray 12’ x 10’ (rectangular) with parchment paper and pour the batter in. Lift up the tray 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 oven
  • Bake for  20  – 30 mins or until it baked  properly.  If you stab a skewer in to the middle of the cake, it should come clean.  (Do not open the door of the oven in the first 10 mins)


  • Take the cake out of the oven and let it rest for 10 mins
  • Gently,  remove from the tray and let it cool on a wire rack for 15 mins.
  • Dip a knife in hot water before slicing the cake to avoid it’s from crumbling.
  • Enjoy  !!  Goes delightfully well  with a nice cup of tea or coffee !!!
  • Tastes better the next day!


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