Description
A moist and flavorful Date and Pear Cake made with natural sweetness from dates and pears, perfect for fall or any occasion.
Ingredients
Scale
- 180g all-purpose flour (1 ½ cups)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 150g pitted dates, chopped (1 cup)
- 2 ripe pears, peeled and chopped (about 2 cups)
- 180ml boiling water (¾ cup)
- 115g unsalted butter, softened (½ cup)
- 150g brown sugar (¾ cup)
- 2 large eggs
- 1 tsp vanilla extract
- 120ml whole milk (½ cup)
- 50g chopped dates (¼ cup)
- 50g chopped pears (¼ cup)
Instructions
- Preheat oven to 175°C (350°F) and grease a 23cm (9-inch) round cake pan.
- In a bowl, mix together flour, baking soda, cinnamon, nutmeg, and salt.
- Pour boiling water over chopped dates and let sit for 10 minutes to soften.
- Cream together butter and brown sugar until fluffy. Beat in eggs one at a time and add vanilla extract.
- Gradually add dry ingredients to wet mixture, mixing until combined.
- Stir in softened date mixture (including liquid) and fold in chopped pears.
- Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
- Let cake cool for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, scatter chopped dates and pears on top for a fresh, sweet topping.
Notes
- For a gluten-free version, swap the all-purpose flour with a gluten-free blend.
- If you prefer a vegan option, substitute eggs with flaxseed meal or chia seeds and use non-dairy milk.
- Chop the pears and dates evenly to ensure a consistent texture in the cake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275 kcal
- Sugar: 25g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Date and Pear Cake, Pear Date Cake, Fall Dessert, Healthy Cake, Pear Cake, Date Cake, Moist Cake