Description
A delightful cake combining the sweetness of dates, the zest of tangerines, and the crunch of pecans, topped with a rich brown sugar glaze.
Ingredients
Scale
- 1 cup (200g) pitted dates, chopped
- 1 cup (240ml) boiling water
- 1 tsp baking soda
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 2 tangerines
- 1/2 cup (120ml) fresh tangerine juice
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (60g) pecans, chopped
- 1/4 cup (50g) light brown sugar
- 2 tbsp unsalted butter
- 2 tbsp tangerine juice
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8-inch round or loaf pan by greasing and lining it with parchment paper.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a bowl, combine chopped dates with baking soda and pour boiling water over them. Let sit for about 10 minutes.
- Cream together softened butter and light brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, tangerine zest, and juice.
- Gradually fold the dry ingredients into the wet mixture, alternating with the mashed date mixture until just combined.
- Gently fold in chopped pecans and additional tangerine zest if desired.
- Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a skewer inserted comes out clean.
- Prepare the brown sugar glaze by combining light brown sugar, unsalted butter, and tangerine juice in a saucepan over low heat until smooth.
- Once the cake is out of the oven, let it cool for 10-15 minutes, then drizzle the warm glaze over the top before serving.
Notes
- Store at room temperature in an airtight container for a few days.
- Refrigerate for longer storage, wrapped tightly.
- Freeze individual slices for extended storage.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Tangerine Pecan Date Cake, Brown Sugar Glaze, Dessert Recipe