2020-05-04 09:17:05
Ingredients
Apple Date Cake
1 1/2 cups (220g) dates, pitted and diced
3 tablespoons rum or whiskey
1 3/4 cups (230g) flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground allspice or cloves
3/4 teaspoon salt
8 tablespoons (4 ounces, 115g) unsalted
butter, at room temperature
3/4 cup (150g) granulated sugar
1/3 cup (60g) packed light brown sugar
1 large egg, at room temperature
1 cup (240g) unsweetened applesauce
1 teaspoon vanilla extract
Salted Butter Caramel Glaze
1/2 cup (100g) granulated sugar
1/4 cup (60ml) water
a few drops fresh lemon juice
3 tablespoons salted butter, at room
temperature, cubed
3 tablespoons heavy cream
1/4 teaspoon flaky sea salt or kosher salt
1/4 teaspoon vanilla extract
Instructions
1. Butter a 9-inch (23cm) loaf pan and line the bottom with
parchment paper. Preheat the oven to 350ºF (180ºC).
2. To make the cake, toss the date pieces in a small bowl
with the rum or whiskey and set aside.
3. In a medium bowl, whisk together the flour, baking soda,
cinnamon, ginger, allspice or cloves, and salt.
4. In the bowl of a stand mixer fitted with the paddle
attachment, or by hand in a large bowl with a study spatula, cream the butter with
the granulated and brown sugar at medium high speed until smooth. Beat in the
egg.
5. By hand, stir in half of the dry ingredients, add the
applesauce and vanilla, and stir in the remaining dry ingredients so they are
partially mixed in. Fold in the dates (and any liquid in the bowl, if there is
any) and mix just until the dry ingredients are incorporated and the dates are
evenly dispersed. Do not overmix or the cake will be tough.
6. Scrape the batter into the prepared loaf pan and smooth
the top. Bake until a toothpick inserted into the center comes out clean, about
1 hour. Remove from oven and let cool completely before glazing.
7. To make the glaze, heat the sugar and water in a
medium-sized saucepan (about 4qts/4l) with a few drops of lemon juice. Cook
until the sugar turns deep amber brown and starts to smoke, tilting the pan
gently as the sugar cooks.
8. Remove from heat and stir in the butter until melted,
then stir in the heavy cream, salt and vanilla until smooth. Let cool until
it's just above room temperature, still slightly warm, so it reaches a
spreadable consistency. Remove the cake from the pan and spoon the glaze over
the cake. If desired, sprinkle a few grains of flaky salt over the top of the
cake.
Storage: The cake can be made and kept at room temperature
for up to 3 days. It can be frozen, prior to glazing, for up to two months.
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