Canadian date delight cake with caramel frosting recipe

Canadian Date Delight Cake with Caramel Frosting recipe

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Recipe intro

This delicious Canadian date delight cake with caramel frosting recipe is a true indulgence for dessert lovers. Made with moist and flavorful date cake layers, this treat is topped off with a rich and creamy caramel frosting that adds a delightful sweetness to every bite. The combination of the tender cake and luscious frosting creates a perfect balance of flavors. Whether you're celebrating a special occasion or simply craving a decadent treat, this recipe is sure to impress.

Keywords: Canadian, date delight cake, caramel frosting, recipe, indulgence.

Canadian date delight cake with caramel frosting recipe details

Canadian date delight cake with caramel frosting recipe, recipe Rating: 4.8
Number of votes:129 

Ingredients

	For the cake:
200 g	plain flour
1 tsp	bicarbonate of soda
1 tsp	salt
1 tsp	ground cinnamon
1 tsp	ground allspice
1 tsp	ground nutmeg
250 ml	cooking oil
3 medium	eggs
1 tsp	vanilla extract
300 g	caster sugar
250 ml	buttermilk
120 g	chopped walnuts
150 g	dates, pitted and chopped
	For the Frosting:
200 g	brown sugar
125 ml	water
2 medium	egg whites
1 tsp	vanilla extract
2 tbsp	chopped walnuts, optional

Instructions

To make the cake:
Sift together the flour, soda, salt and spices into a bowl and blend thoroughly. Set aside.

Preheat oven to Gas Mark 2, 150º, 300ºF. Grease a 9×13 inch, 22×33 cm baking tray.

Combine oil, eggs, vanilla and sugar in a large bowl. Beat until smooth and creamy. Alternately add a quarter of the dry ingredients and a third of the buttermilk to the egg and oil mixture, beating thoroughly after each addition. Add the dates and nuts and blend well.

Transfer the mixture to the prepared tin and spread to corners and edges, levelling surface. Bake for 55-60 minutes or until a skewer inserted into the centre comes out clean.

Allow to cool completely before frosting.

To prepare the frosting:
Add sugar and water to a small saucepan and cook to a syrup until it reaches the soft-ball stage, about 114ºC/238ºF on a sugar thermometer. Remove from heat and allow to cool, until moderately warm. Immerse pan into a bowl of cold water if speed is imperative.

Beat the egg whites in a clean bowl until stiff peaks form and then slowly pour the syrup in a gentle stream onto the beaten whites, beating constantly. A stand mixer or a second person will make this easier. At some point, it will attain a thick spreadable consistency. Quickly whisk in the vanilla. If you wish to add the walnuts, add them now.

Spread over the top of the cake using a palette knife or spatula. Allow the frosting to set slightly before serving. Cut the cake into 3-inch, 7.5 cm squares to serve.

About this recipe:
Claimed as a Canadian creation, although walnuts and dates are not native to Canada and probably British and pre-Victorian in origin, it has quickly become a US favourite. Despite a tendency to prefer using the native pecans, which are sweeter, slightly drier and less bitter than walnuts, walnuts are now being sold in many US stores. There are also several US bakeries that are making versions commercially, although not in this precise format.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a