Spice Cake with Dates, Rye and Salted Caramel Drizzle
A deliciously moist spice cake made with dates, warm spices and earthy rye flour and drizzled with warm salted caramel sauce before serving.
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 ounces chopped pitted dates (about 1 ½ cups)
- 1 teaspoon baking soda
- ¾ cup canola oil
- ½ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ½ teaspoon fine salt
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 cup all-purpose flour
- ⅔ cup rye flour
- 3 Ingredient Salted Caramel Sauce for serving (optional but delicious)
Instructions
- 1
Preheat the oven to 350 degrees. Grease and flour a 9 inch springform pan and place it on a rimmed baking sheet. Set aside. Combine dates and baking soda in a bowl and cover with boiling water until submerged. Cover and let sit for 30 minutes to allow the dates to soften. Drain the dates and set aside.
- 2
Meanwhile, whisk salt, baking powder, cinnamon, cardamom, flour and rye flour together in a large bowl. Set aside.
- 3
Whisk the sugar, brown sugar, vanilla extract and oil together in a medium bowl. Add one egg at a time, whisking thoroughly until fully incorporated before adding the other egg.
- 4
Fold the wet ingredients into the dry ingredients, Mixing until just combined. Add the dates and mix until they are evenly distributed throughout the batter.
- 5
Spoon the mixture into the prepared springform pan. Smooth the top with a small offset spatula or the back of a spoon. Bake until a skewer inserted into the center of the cake comes out clean and the cake is firm to the touch in the center, about 40-45 minutes.
- 6
Allow to cool before removing the sides from the pan. Serve warm or at room temperature with 3 Ingredient Salted Caramel Sauce if desired.