Description
Indulge in the rich, comforting flavors of this Date Custard Cake. A moist date-infused cake topped with a velvety custard layer, sprinkled with nutmeg for a delightful finish. Perfect for a cozy dessert indulgence.
Ingredients
Scale
Cake:
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Custard:
- 2 cups whole milk
- 3 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- Ground nutmeg for sprinkling
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. Soften dates in boiling water with baking soda.
- Mix Cake Batter: Cream butter and brown sugar, add eggs and vanilla. Stir in date mixture. Combine dry ingredients separately, then fold into wet mixture.
- Prepare Custard: Whisk together milk, eggs, sugar, and vanilla until smooth.
- Assemble and Bake: Spread cake batter in dish, pour custard over it. Bake for 40–45 minutes until set. Sprinkle with nutmeg before serving.
Notes
- Serve warm with whipped cream or ice cream.
- Enhance flavor by soaking dates in rum or brandy.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 33g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
