Description
A moist and flavorful Date and Pear Cake combining the natural sweetness of ripe pears and dates with warm spices like cinnamon and nutmeg. This comforting cake features chopped dates softened in boiling water to add moisture, paired with tender pears folded into a spiced batter. Perfect for an afternoon tea or dessert, the cake is topped with fresh chopped dates and pears for an extra fruity finish.
Ingredients
Scale
Dry Ingredients
- 180g all-purpose flour (1 ½ cups)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
Fruit
- 150g pitted dates, chopped (1 cup)
- 2 ripe pears, peeled and chopped (about 2 cups)
- 50g chopped dates (¼ cup) – for topping
- 50g chopped pears (¼ cup) – for topping
Wet Ingredients
- 180ml boiling water (¾ cup)
- 115g unsalted butter, softened (½ cup)
- 150g brown sugar (¾ cup)
- 2 large eggs
- 1 tsp vanilla extract
- 120ml whole milk (½ cup)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F) and grease a 23cm (9-inch) round cake pan to prevent the cake from sticking during baking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Stir together to distribute the spices evenly throughout the flour mixture.
- Soften Dates: Pour boiling water over the 150g chopped dates and let them sit for about 10 minutes. This will soften the dates and infuse moisture into the cake.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and brown sugar together until the mixture is light and fluffy. This creates an airy texture in the cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time into the butter-sugar mixture, making sure each egg is fully incorporated. Then add the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet mixture, mixing just until combined to avoid overmixing and developing gluten.
- Fold in Date Mixture and Pears: Stir the softened date mixture, including the soaking liquid, into the batter. Fold in the chopped pears gently to distribute them evenly without breaking them up too much.
- Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely, which helps maintain its texture and prevents sogginess.
- Add Fresh Fruit Topping: Once the cake is completely cooled, scatter the remaining 50g chopped dates and 50g chopped pears over the top for a fresh, sweet, and decorative finish.
Notes
- Make sure the pears are ripe but firm to hold their shape within the cake.
- Softening the dates in boiling water is crucial to avoid dry, chewy spots in the cake.
- You can substitute brown sugar with coconut sugar for a different flavor profile.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs beautifully with a lightly whipped cream or a scoop of vanilla ice cream.
