Ingredients:
- 2 cups All Purpose Flour / Maida
- 1 cup Dates, finely chopped
- 3/4 cup Sugar
- 1/2 cup Unsalted Butter, softened
- 2 cups Water
- 1/4 cup Raisins
- 1/4 cup Cashew Pieces
- 1 tsp Vanilla Essense
- 1 and 3/4 tsp Baking Soda
- 1 tbsp Lemon Juice
- Milk as needed (I used 1 cup of milk)
- A pinch of salt
Method:
- Cut the dates into small pieces.
- In a non stick pan, add the finely chopped dates, raisins, water, cashew pieces, sugar and butter. Stir well until the sugar and butter dissolves.
- Cook in a medium flame for 20 – 25 minutes or until the dates are mushy.
- Remove from the flame and keep it aside to cool down.
- Mix the baking soda, maida and salt in a bowl and set aside.
- Preheat the oven to 180 degree C.
- Grease a 8″ cake pan and keep it aside.
- Add the vanilla and lemon juice to the cooled fruit mixture and mix well.
- Add the flour mixture in 2 batches and gently fold the mixture.
- Add milk little by little to form a thick batter.
- The batter should be thick so add milk carefully. I used 1 cup of milk.
- Don’t over mix or over beat the batter.
- Quickly transfer the batter to the greased cake tin.
- Immediately place the cake tin in the preheated oven.
- Bake at 180 degree C for 35 minutes or till a toothpick inserted into the middle of the cake and comes out clean.
- Baking times may vary, depending on your oven. So keep an eye on it.
- Allow the cake to cool down for 15 minutes and invert.
- Let it cool completely and cut into pieces.
- This cake can be stored in a covered container in the refrigerator up to 3 days.
- Serve & Enjoy!
Cake looks so yummy !
yummy delicious cake with awesome clicks.
Yummy looking cake…
I really like this recipe, and can't wait to cook it here very soon, thanks for sharing this.
tempting cake ..perfectly baked
Simply awesome and lovely looking cake.
Deepa
Cake looks fabulous.. Soft, moist and delicious!
Hi dear,
I have not made date cakes yet, I got question. As I can see, cake has cracked so need to know the reason it is because of the mixture we do not get the uniform and smooth top.
I would be glad if you tell me so I can avoid the same mistake while baking date cakes.
Thanks ahead.
because of the raisins and nuts. I'm not pretty sure.
Hmm… may be, anyways Thanks. 🙂
Thanks for the post i really like your recipe as i am pure vegetarian and don't eat eggs and will sure try this recipe and enjoy it with my family…
Book marked. Being a pure veg. Iam happy to see eggless bakes
I made this cake today .it’s really awesome.
Glad you liked it. Thank you so much! 🙂
Thanks for the recipe. Can I substitute plain flour with while wheat flour?
Yes, you can. You may need to add a little more water to adjust the batter consistency.