Date Cake

04/10/2013 by Living the Gourmet 30 Comments

Every month Nigella Lawson hosts a Cookalong Competition.

September's challenge was a walnut cake.

There weren't any walnuts on hand at the time I was making this cake, and in true Tammy style, I waited the very last minute to enter the cookalong and had no time to run out and pick some up.

Mom and I 'improvised' a little, if I may say so myself. Now don't get me wrong, I'm sure Nigella's cake is absolutely delicious. But. Our date cake is immense. In my opinion. Let's just say if it had been a date cake challenge, we would have won. Is that pretentious of me to say?

In addition to the walnut replacement, we replaced half the butter in the cake with one apple and yogurt.

To top it all off, I made an Espresso Swirled Buttercream Frosting.

I have to say. This cake was damn good, and I highly recommend you try it. That includes you, Ms. Lawson.

For Date Cake:

1 cup dried pitted dates

¼ cup brown sugar

1 cup white sugar

5 tablespoons butter

1 apple, cored and sliced

¼ cup yogurt

1 1/3 cup AP flower

4 teaspoons instant espresso powder

2 ½ teaspoons baking powder

½ teaspoon baking soda

4 large eggs

1-2 tablespoons milk

For Espresso Swirled Buttercream Frosting:

1 cup confectioner’s sugar

4 tablespoons softened butter plus 1 tablespoon, melted

2 ½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water)

3 tablespoons brown sugar

1 teaspoon AP flour

Preheat oven to 350 degrees F. Butter two 8 inch cake pans and set aside.

In your food processor, blitz dates and sugars. Add butter, apple, and yogurt until a smooth batter forms.

Next, add in the flour, espresso powder, baking soda, baking powder and eggs. Finally, add the milk, pouring it down the funnel with the motor still running. The result should be a very smooth and light batter, so add more milk if need be.

Divide the batter evenly between the two cake pans and bake for about 25 minutes or until the cakes have risen and set in the center.

Transfer to a wire rack and let cool completely.

In a large bowl, whisk together confectioner's sugar, 4 tablespoons softened butter and instant espresso. Set aside. In a small, microwaveable bowl, melt a knob of butter. Let cool slightly then add brown sugar and flour, mix until smooth.

Place 1 cake upside down on your cake stand or serving plate and spread with about 1/2 the icing. Place the second cake, right side up and cover the top with the remaining icing. Drizzle the brown sugar mixture over the entire cake to create a marbleized pattern.

Enjoy.

Toodles,

Tammy

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~~louise~~ says

October 04, 2013 at 3:18 pm

Oh my heavens Tammy, you and Mom won a prize in my book. That is one heavenly looking cake. I can just imagine how utterly delicious it must be with that Expresso Butter cream frosting, Thank you so much for sharing...

P.S. I'm having a Pasta Party over at my blog. I hope you "guys" can join in:)

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The Mom Chef says

October 04, 2013 at 3:54 pm

I love it. You're telling Nigella how to make a cake. That's awesome. Your date cake looks fantastic.

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- Tammy says
  
  October 05, 2013 at 3:49 am
  
  Hahaha 😉 ...Thank you for stopping by. Good to hear from you.
  
  Reply
Sandee says

October 04, 2013 at 4:33 pm

Wow! That looks awesome.

Have a fabulous day and weekend. ☺

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David says

October 04, 2013 at 5:35 pm

Tammy, The key to any good cake in my opinion is a good frosting and the cake has to be quite moist. This looks and sounds like it's tops in both regards! Take Care, Big Daddy Dave

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Kyra C. says

October 04, 2013 at 6:27 pm

Looks so amazing! Wow

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- Tammy says
  
  October 05, 2013 at 3:48 am
  
  Oooh my swagtastic friend 😉 you're too kind <3
  
  xo
  
  Reply
Nee says

October 04, 2013 at 8:30 pm

Hi Tammy , yummy good , save me a bite thanks for sharing 🙂

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Cindy Eikenberg, Little Miss Celebration says

October 04, 2013 at 9:02 pm

Tammy and Catherine - wow, this cake sounds wonderful! I absolutely love dates and never have I ever made a date cake! Thanks so much for sharing your recipe with us! Hope you both are having a happy Friday and enjoy a fabulous weekend!

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Dottie says

October 04, 2013 at 10:24 pm

Tammy fabulous! Love date cake, very sweet and luscious. That Espresso Swirled Buttercream Frosting:must be to die for! A wonderful warm and inviting cake for a nice afternoon accompanied with a hot cup of tea! Sounds marvelous to me, Thanks for sharing, have a great weekend. Blessings, 🙂

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- Tammy says
  
  October 05, 2013 at 3:47 am
  
  Dottie, Thank you so much! ...You and I have the same idea of how to spend a quiet afternoon 😉
  
  Reply
Chatty Crone says

October 04, 2013 at 11:29 pm

I liked it on facebook too - looks great. sandie

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Gloria Baker says

October 05, 2013 at 2:34 am

Tammy, I love Nigella récipes and this cake look sooo good!!xo

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- Tammy says
  
  October 05, 2013 at 3:46 am
  
  Gloria, you're so sweet! Thank you for stopping by.
  
  xo
  
  Reply
Kim G. says

October 05, 2013 at 11:10 am

Dates are kind of magic in baked goods! Your cake, with it's frosting, looks really really good Tammy! I would love to have a piece (or two) of it!

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Mary Frances McNellis says

October 06, 2013 at 12:54 am

I really want to bake with dates ... this has won me over! I like your kind of improvising when cakes like this are created! Looks delicious!

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Guru Uru says

October 06, 2013 at 7:11 am

Tammy, this cake is calling my name 😀
Delicious!

Cheers
CCU

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Chiara Giglio says

October 06, 2013 at 3:14 pm

Your cake looks delicious Tammy! Have a nice day my dear friend, blessings...

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Rose Clearfield says

October 06, 2013 at 9:24 pm

I am not a huge fan of dates, but this cake still looks amazing!

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Maureen | Orgasmic Chef says

October 06, 2013 at 9:51 pm

I think I'd serve this hot with some caramel sauce over it. It looks wonderful!

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fromcalculustocupcakes says

October 06, 2013 at 10:04 pm

Oh my, your cake looks and sounds delicious! Thanks for sharing on Foodie Friends Friday!

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Mr. & Mrs. P says

October 06, 2013 at 11:24 pm

Gorgeous!! Looks so moist and amazing!!

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Zainab Mansaray says

October 07, 2013 at 4:01 am

Tammy I love your changes. They turned out great for this cake. What a wonderful cake 🙂

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Tanya-Lemonsforlulu.com says

October 08, 2013 at 1:32 am

I bet the dates made this cake so moist! Fabulous cake! Thank you so much for sharing at Saturday Night Fever!

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Tanya Walton says

October 09, 2013 at 8:45 am

I love improvisation. So many of the recipes I would like to make have an ingredient or two I don't have to hand and then I can let my creativity flair. Great recipe!!

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Diane Balch says

October 09, 2013 at 4:15 pm

I'm not a super sweet cake kinda person. This sounds just perfect. Thanks for sharing it with us on foodie friday.

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Joanne T Ferguson says

October 17, 2013 at 6:59 am

G'day! Your cake and photo look awesome, true!
So moist and tasty; would LOVE to have a piece right now too!
Cheers! Joanne
Viewed as part of Food Friends Friday Chili Party

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allie @ Through Her Looking Glass says

September 11, 2015 at 10:52 am

Dear Catherine, you make the best cakes ever. This looks moist and scrumptious. Strangely I've never tried date cake and of course now it's on my "to make" bucket list. Have a beautiful weekend Catherine and family. XOXO

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Sarah says

September 11, 2015 at 10:56 am

This looks absolutely delicious!

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Shashi at RunninSrilankan says

September 11, 2015 at 12:52 pm

I am so glad you made a date cake instead of a walnut cake! My mom used to make a mean date cake and seeing yours brought back memories of hers! Catherine, your's looks so luscious!

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