Description
This Date and Orange Loaf Cake is a delightful dessert that blends the natural sweetness of dates with the refreshing tang of fresh orange zest. The cake is perfectly moist, thanks to the dates, and is topped with a smooth, citrusy orange glaze that adds the perfect finishing touch. Ideal for any occasion, whether it’s a cozy afternoon tea or a special gathering, this loaf cake brings warmth and sweetness to your table. With simple ingredients and easy steps, you can create this delicious Date and Orange Loaf Cake in no time. The combination of dates and oranges in this cake offers a unique flavor experience that will quickly become a favorite.
Ingredients
For the Loaf:
- 1 ½ cups (225g) pitted dates, chopped
- 1 cup (250ml) boiling water
- 1 teaspoon baking soda
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (120ml) fresh orange juice
For the Orange Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons fresh orange juice
- ½ teaspoon orange zest
- ½ teaspoon vanilla extract (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- Prepare the dates: In a bowl, place chopped dates, pour boiling water over them, and stir in baking soda. Let them sit for about 10 minutes.
- Cream the butter and sugar: In a large bowl, beat together softened butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in vanilla extract and orange zest.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Add dry ingredients to wet mixture: Gradually add the dry ingredients to the wet mixture, alternating with fresh orange juice, until just combined.
- Stir in dates: Mix in the softened dates and any remaining liquid from the soaking.
- Bake the loaf: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes or until a toothpick inserted comes out clean.
- Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together powdered sugar, orange juice, and orange zest until smooth. Drizzle over the cooled loaf.
- Serve: Allow the glaze to set for about 10 minutes before slicing and serving
Notes
- If you prefer a nuttier flavor, try adding walnuts or pecans to the batter.
- To make this loaf extra moist, feel free to add a tablespoon of honey or maple syrup in place of part of the sugar.
- You can freeze this cake for up to two months. Make sure it’s wrapped tightly in plastic wrap and foil to preserve its freshness.
- You can substitute lemon juice for the orange juice for a zesty twist.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert , Loaf Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 35g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 45mg
Keywords: Date and Orange Loaf Cake, Orange Glazed Date Cake, Date Loaf Cake, Citrus Date Cake, Orange Date Bread, Moist Date Cake, Orange Loaf Cake