Date Cake

Date Cake

Date Cake

•     2 lb chopped, pitted dates
•     1cup boiling water
•     1 cup butter
•     2lb granulated sugar
•     12 larges eggs
•     2 tablespoons pure vanilla extract
•    1/2 lb all-purpose flour
•     2   teaspoon baking powder
•     1/2 teaspoon salt
•    1/4 lb roasted rava
•     150 gram chopped cashew nuts
•     cinnamon, cardamom, nutmeg, roasted and coarsely powdered

Directions:

1. Preheat oven to 350°F (175 degrees C). Line the bottom of a 9 x 13- inch pan with parchment paper and grease butter or spray with nonstick cooking spray.
2. On medium - low heat, roast the rava with some butter until golden in color and fragrant.
3. Place dates into a medium, heat-resistant bowl and pour boiling water over the dates. Set bowl aside to cool for 30 minutes.
4. Separate egg whites and whipped until they reach soft peaks. Transfer the egg whites to another bowl.
5. Use a mixer to combine the butter and sugar until light and fluffy. Then add egg yolks one at a time until fully mixed.
6. Once the dates have cooled, use an electric mixer to cream together the butter and sugar until light and fluffy.
7. Add in egg whites, egg yolk and vanilla and mix until fully incorporated. Stir in the dates and liquid.
8. In a medium bowl, whisk together the flour, baking powder, and salt.
9. Gradually add the dry ingredients to the butter mixture and mix until just combined. Fold in cashew nuts.
10. Add cinnamon, cardamom and nutmeg powder.
11. Pour batter into prepared pan and spread the batter evenly.
12. Bake in preheated oven for 40-45 minutes.

    Tightly cover the cake with foil paper and store it at room temperature for up to two weeks.

Notes: when you make a cake, Butter and Eggs are at room temperature.