DATE CAKE WITH CARAMEL SAUCE RECIPES

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DATE CAKE WITH CARAMEL SAUCE RECIPE - DELISH.COM



Date Cake with Caramel Sauce Recipe - Delish.com image

"In Morocco, people aren't big fans of desserts," says Mourad Lahlou. "On a good day, people might serve dates and cookies. I'm trying to capture that tradition and serve dates in a cake to lessen their cloying sweetness."

Provided by Mourad Lahlou

Categories     feed a crowd    Summer    baking    dessert

Total Time 1 hours 45 minutes

Prep Time 0S

Cook Time 20 minutes

Yield 8-10 servings

Number Of Ingredients 18

12 oz. plump Medjool dates
2 tbsp. dark rum
2 tbsp. brewed espresso
3/4 c. water
1 c. all-purpose flour
1 c. cake flour
1 1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
tsp. ground cloves
1 pinch salt
1 1/2 stick unsalted butter
3/4 c. light brown sugar
4 large eggs
3/4 c. sugar
1/4 c. water
3/4 c. heavy cream
2 tbsp. heavy cream

Steps:

  • Preheat the oven to 325 degrees F. Butter and flour a 9- by 3-inch round cake pan and line the bottom with parchment paper. Butter and flour the paper. In a medium microwave-safe bowl, cover the dates with the rum, espresso, and water and heat at high power for 2 minutes. Transfer to a food processor and let stand until the dates are softened. Purée until smooth. In a bowl, whisk both flours with the baking soda, cinnamon, nutmeg, cloves, and salt. In another bowl, using an electric mixer, beat the butter and brown sugar until fluffy. Beat in the eggs until incorporated, then beat in the date purée. Add the dry ingredients all at once and beat at low speed until incorporated. Scrape the batter into the prepared pan and bake in the center of the oven for 1 hour, until a toothpick inserted in the center comes out clean. Let cool for 15 minutes, then invert the cake onto a rack to cool completely. In a medium saucepan, simmer the sugar and water over moderate heat until a deep-amber caramel forms, about 6 minutes. Remove from the heat and add the cream. Cook over low heat, stirring, until the hardened caramel is dissolved. Cut the cake into wedges and serve with the caramel sauce.

STICKY DATE CAKE RECIPE | LAND O’LAKES



Sticky Date Cake Recipe | Land O’Lakes image

Drizzle this moist cake with a warm caramel sauce as a sweet dessert for guests.

Provided by Land O'Lakes

Categories     Cake    Caramel    Dessert

Total Time 0 minutes

Prep Time 15 minutes

Yield 8 servings

Number Of Ingredients 14

Cake
1 (8-ounce) package chopped dates
1/2 cup boiling water
1/2 cup sugar
1/4 cup Land O Lakes® Butter softened
1 large Land O Lakes® Egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Sauce
1/3 cup Land O Lakes® Butter
1 cup firmly packed brown sugar
1/3 cup Land O Lakes® Heavy Whipping Cream

Steps:

  • Heat oven to 350°F.
  • Place dates into bowl; add boiling water. Set aside.
  • Combine sugar and 1/4 cup butter in another bowl; beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed. Stir in date mixture until well mixed.
  • Pour batter into greased 9-inch round baking pan. (Batter will be thin.) Bake 35-40 minutes or until toothpick inserted in center comes out clean. Poke top of hot cake 10-15 times with fork.
  • Melt 1/3 cup butter in 1-quart saucepan. Add brown sugar and 1/3 cup whipping cream; cook over medium heat, stirring occasionally, 3-4 minutes or until mixture comes to a boil. Boil 1 minute.
  • Pour 1/4 cup sauce over top of warm cake. Serve cake warm with remaining sauce, if desired.

Nutrition Facts : Calories 460 calories, FatContent 17 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 75 milligrams, SodiumContent 270 milligrams, CarbohydrateContent 76 grams, FiberContent 3 grams, SugarContent grams, ProteinContent 4 grams

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DATE CAKE WITH CARAMEL SAUCE RECIPE - DELISH.COM
"In Morocco, people aren't big fans of desserts," says Mourad Lahlou. "On a good day, people might serve dates and cookies. I'm trying to capture that tradition and serve dates in a cake to lessen their cloying sweetness."
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  • Preheat the oven to 325 degrees F. Butter and flour a 9- by 3-inch round cake pan and line the bottom with parchment paper. Butter and flour the paper. In a medium microwave-safe bowl, cover the dates with the rum, espresso, and water and heat at high power for 2 minutes. Transfer to a food processor and let stand until the dates are softened. Purée until smooth. In a bowl, whisk both flours with the baking soda, cinnamon, nutmeg, cloves, and salt. In another bowl, using an electric mixer, beat the butter and brown sugar until fluffy. Beat in the eggs until incorporated, then beat in the date purée. Add the dry ingredients all at once and beat at low speed until incorporated. Scrape the batter into the prepared pan and bake in the center of the oven for 1 hour, until a toothpick inserted in the center comes out clean. Let cool for 15 minutes, then invert the cake onto a rack to cool completely. In a medium saucepan, simmer the sugar and water over moderate heat until a deep-amber caramel forms, about 6 minutes. Remove from the heat and add the cream. Cook over low heat, stirring, until the hardened caramel is dissolved. Cut the cake into wedges and serve with the caramel sauce.
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