Date rum cake recipe

Date Rum Cake recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the rich and decadent flavors of a Date Rum Cake. This recipe combines the sweetness of dates with the warmth of rum to create a moist and irresistible dessert. Perfect for any occasion, this cake is sure to impress your guests with its unique blend of flavors. Whether you're a fan of rum-infused desserts or simply looking to try something new, this Date Rum Cake is a must-try.

Keywords: date rum cake, dessert recipe, indulgent, moist, rum-infused.

Date rum cake recipe details

Date rum cake recipe, recipe Rating: 4.5
Number of votes:99 

Ingredients

	For the cake:
175 g	unsalted butter, softened
300 g	Demerara sugar
450 g	dried dates, chopped
450 g	walnuts or hazelnuts, chopped
1 tsp	baking soda
250 ml	boiling water
3 medium	eggs, beaten
225 g	plain flour
¾ tsp	salt
½ tbsp	baking powder
2 tbsp	dark rum
	For the glaze:
125 g	icing sugar
1 ½ tbsp	dark rum
	water or lemon juice

Instructions

To make the cake:
Place the dates into a large bowl. Pour in boiling water. Add baking soda and stir. Allow to stand, covered until just warm.

Preheat the oven to Gas Mark 2, 150ºC, 300ºF and grease a deep 9-inch, 22cm cake tin.

Cream butter and sugar together in a large bowl until light and fluffy. Beat in nuts. Add the cooled date mixture and mix together. Add eggs and rum and mix well. Add flour, salt and baking powder and mix together until smooth and no dry powder remains. Scrape down the sides of the bowl and pour the mixture into the greased tin.

Bake for about 1½-1¾ hours or until browned on top, firm and it tests done with a skewer.

To prepare the glaze:
About 10 minutes before the cake is due to finish, place the icing sugar into a medium bowl. Add the rum and mix with water or lemon juice at about 1 tsp at a time until a spreadable consistency of the glaze is achieved.

Remove the cake from oven and allow to cool in the tin for 10 minutes. Remove from tin, transfer to a wire rack and apply the glaze while still warm. Allow to cool completely.

If any glaze remains, you can apply a further coating after about 15-20 minutes.

Option:
If you wish to use hazelnuts, you could replace the rum in the cake and glaze with Frangelico or other hazelnut liqueur.

Preparation time:
ca. 25 min
Resting time:
ca. 3 hrs
Grade of difficulty:
medium
Calories per portion:
n/a