Description
Gingerbread Date Cake with Caramel Glaze is a delightful dessert that combines the rich flavors of ginger, cinnamon, and cloves with the natural sweetness of dates, topped with a luscious caramel glaze.
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped dates
- 1/2 cup hot water
- 1/4 cup molasses
For the caramel glaze:
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and lining the bottom with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, and ground cloves.
- Soak the chopped dates in hot water for about 10 minutes, then drain and set aside.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and molasses.
- Gradually add the dry mixture to the butter mixture, mixing gently until just combined. Fold in the soaked dates.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the caramel glaze by melting the butter and brown sugar in a saucepan over medium heat. Stir in the heavy cream and simmer for 2-3 minutes, then remove from heat and stir in the vanilla extract.
- Once the cake has cooled completely, drizzle the warm caramel glaze over the top.
Notes
- Store the cake at room temperature for a few days or refrigerate for up to a week.
- For longer storage, freeze the cake wrapped tightly in plastic wrap and aluminum foil.
- Consider glazing the cake just before serving to keep the glaze fresh.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Gingerbread, Date Cake, Caramel Glaze, Dessert, Holiday Baking