Description
This Tangerine Pecan Date Cake features a moist and flavorful blend of sweet dates, fresh tangerine juice and zest, and crunchy pecans, all enhanced by a luscious brown sugar glaze. Perfectly spiced and baked to golden perfection, this cake offers a deliciously bright citrus note balanced with warm sweetness for a delightful dessert or afternoon treat.
Ingredients
Scale
Cake Ingredients
- 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
Brown Sugar Glaze
- 1/4 cup (50g) light brown sugar
- 2 tbsp unsalted butter
- 2 tbsp tangerine juice
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease an 8-inch round or loaf pan. Line the pan with parchment paper for easy removal of the cake.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine.
- Soak dates: Place the chopped dates and baking soda in a bowl, then pour boiling water over them. Let this mixture sit for about 10 minutes so the dates soften and blend well.
- Cream butter and sugar: Using a mixer, cream together the softened butter and light brown sugar until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, tangerine zest, and fresh tangerine juice.
- Combine wet and dry mixtures: Gradually fold the dry flour mixture into the wet ingredients, alternating with the mashed date mixture, stirring gently until just combined without overmixing.
- Add pecans: Fold in the chopped pecans and additional tangerine zest if you like an extra citrus punch.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Prepare brown sugar glaze: While the cake bakes, combine the light brown sugar, unsalted butter, and tangerine juice in a small saucepan over low heat. Stir until the sugar dissolves and the mixture becomes smooth and glossy.
- Cool and glaze: Once the cake is baked, remove it from the oven and let it cool in the pan for 10-15 minutes. Then drizzle the warm brown sugar glaze evenly over the top of the cake before serving.
Notes
- For best results, use fresh tangerine juice and zest to maximize citrus flavor.
- You can substitute pecans with walnuts if preferred.
- Ensure not to overmix the batter to keep the cake tender and light.
- Store leftovers wrapped tightly in the refrigerator for up to 3 days.
- The brown sugar glaze can be warmed gently again before serving if it solidifies.
