Description
A rich and moist Date and Treacle Pantry Cake that combines the natural sweetness of dates with the deep flavors of golden syrup and treacle. This easy-to-make loaf cake is perfect for a comforting dessert or teatime snack, featuring a soft texture and a beautifully caramelized crust.
Ingredients
Scale
Date Soak
- 200 g (7 oz) pitted dates, chopped
- 250 ml (1 cup) boiling water
- 1 teaspoon baking soda
Cake Batter
- 100 g (1/2 cup) unsalted butter, softened
- 150 g (3/4 cup) brown sugar
- 2 large eggs
- 200 g (1 1/2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 100 g (1/3 cup) golden syrup (or light treacle)
- 50 g (1/4 cup) treacle (or dark molasses)
- 1 teaspoon vanilla extract
Instructions
- Soak Dates: In a bowl, combine the chopped dates and baking soda. Pour the boiling water over them and let soak for 15-20 minutes until softened. Mash slightly with a fork and set aside.
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F). Grease and line a 9×5 inch loaf pan with parchment paper for easy cake removal.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy, about 3-5 minutes using an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Mixtures: Gradually add the dry ingredients alternately with the soaked date mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Fold in Syrups: Gently fold in the golden syrup and treacle until evenly distributed throughout the batter.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes until a skewer inserted in the center comes out clean. Cover loosely with foil if the top browns too quickly.
- Cool the Cake: Remove from oven and let cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely.
- Serve and Store: Slice and serve plain or with whipped cream. Store in an airtight container for several days; flavors improve after a day.
Notes
- Make sure not to overmix the batter to keep the cake tender.
- If the cake top browns too fast, cover it loosely with aluminum foil during baking.
- This cake tastes even better the next day as the flavors develop.
- You can substitute golden syrup and treacle with light and dark molasses if preferred.
- Store the cake in an airtight container at room temperature for up to 4-5 days.
