Description
This Date Custard Cake is a moist and flavorful dessert blending sweet, tender dates with warm spices and a creamy homemade custard topping. The cake combines the natural richness of dates with a soft vanilla-infused custard, creating a perfect treat for any occasion.
Ingredients
Scale
For the Cake
- 1 ½ cups pitted dates, chopped
- 1 cup water
- 1 teaspoon baking soda
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup milk
- 1 tablespoon vanilla extract
For the Custard
- 1 cup milk
- 2 large eggs
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a cake pan to prevent sticking.
- Prepare the Dates: In a saucepan, combine the chopped dates with 1 cup of water. Bring to a simmer and cook for 5 minutes until the dates soften. Stir in 1 teaspoon baking soda, then set the mixture aside to cool.
- Make the Cake Batter: In a large mixing bowl, cream together the softened butter and 1 cup sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder, cinnamon, and nutmeg. Gradually add these dry ingredients to the butter mixture, alternating with the milk, mixing until smooth.
- Add the Dates: Fold the cooled date mixture into the batter, stirring gently until evenly combined. Pour the batter into the prepared cake pan and smooth the top.
- Bake: Bake the cake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely in the pan.
- Prepare the Custard: In a saucepan, gently heat 1 cup of milk over medium heat until warm. Meanwhile, in a bowl, whisk together 2 eggs, ¼ cup sugar, and 1 tablespoon vanilla extract until smooth. Gradually pour the warm milk into the egg mixture, whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
- Serve: Pour the thickened custard evenly over the cooled cake. Allow the custard to set for about 10-15 minutes before slicing and serving.
Notes
- Ensure the cake is fully cooled before adding the custard to prevent it from melting and becoming too runny.
- For extra flavor, you can dust the custard with a pinch of cinnamon or nutmeg before serving.
- Use fresh, high-quality vanilla extract for the best custard flavor.
- Store leftovers covered in the refrigerator; consume within 3 days for best freshness.
