Luscious Date Bar Cake Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
• Add the dates, baking soda and 2 cups water to a pot and bring to a simmer. Cook until greatly reduced, about 15 minutes. Turn off the heat. Mash the dates into a paste. Set aside.
• Add the butter and brown sugar to a stand mixer fitted with the whisk attachment and whip until soft. Add the eggs and vanilla and mix until combined.
• In a separate bowl, mix the flour, allspice, baking powder and salt. Add to the stand mixer large spoonfuls of the flour mixture and date paste, alternating between each. Beat until combined. Evenly scoop the cake batter into the mini muffin tins, to the top of each cup.
• Bake, rotating the pan halfway through, for 20 to 25 minutes. Poke with a wooden skewer to make sure it's done.
• For the toffee sauce: Mix the heavy cream and brown sugar together in a pot. Bring to a simmer, then remove from the heat and cool for 5 minutes.
• For the whipped cream: Add the heavy cream, vanilla, allspice, cardamom, cinnamon and ginger to the cleaned bowl of the stand mixer fitted with the whisk attachment. Whip until stiff peaks are formed.
• Invert the cakes onto a serving platter or plate. Poke the now tops of the cakes with a wooden skewer. Pour about 1/2 cup toffee sauce over the top of each cake. Dollop the whipped cream over the top of each cake.

Steps:

• Preheat oven to 350°F. Butter 8x8-inch metal baking pan. Bring 1 1/2 cups water to simmer in medium saucepan. Add dates; simmer until very soft and thick, stirring occasionally, about 10 minutes. Cool to room temperature. Stir in vanilla.
• Combine flour, sugar, oats, cinnamon, baking soda, and salt in large bowl; stir to blend. Add butter. Using fingertips, rub in until moist clumps form. Press half of oat mixture evenly over bottom of prepared pan. Spread date mixture over. Sprinkle with remaining oat mixture; press gently to adhere. Bake until brown at edges and golden brown and set in center, about 40 minutes. Cool completely in pan on rack. Cut into bars and serve.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the sugar and eggs, then stir in the flour mixture. Stir in the vanilla, pecans and dates.
• Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cut into bars while cake is still warm.

Steps:

• In a saucepan, combine dates, sugar and water. Cook, stirring frequently, until very thick. Stir in walnuts, if desired; cool. , Sift the flour, salt and baking soda together in a large bowl; add oats and brown sugar. Cut in butter until mixture is crumbly. Sprinkle water over mixture; stir lightly. Pat half into a greased 13x9-in. baking pan. Spread with date mixture; cover with remaining oat mixture and pat lightly. , Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

Steps:

• Combine dates and water in medium saucepan.
• Bring to a boil over high heat.
• Remove from heat and let dates cool in liquid; do not drain.
• Preheat oven to 350F.
• Butter and flour 13 X 9 inch pyrex baking dish.
• Sift flour, cocoa, baking soda and salt into a large bowl.
• Combine chocolate chips and walnuts in medium bowl and set aside.
• Cream butter with sugar in another large bowl, about 8 minutes.
• Add eggs, one at a time, blending well after each addition.
• Stir in vanilla.
• Beat in ¼ of undrained dates.
• Beat in ¼ of flour mixture.
• Continue adding date and flour mixtures alternately to batter, beating well after each addition, ending with flour.
• Pour into pan.
• Sprinkle chocolate chip/nut mixture evenly over top.
• Bake about 45-50 minutes.
• Let cool in pan.
• Sprinkle with icing sugar if desired.
• This will stay moist for days if wrapped in foil.

Steps:

• Preheat oven to 350 degF.
• Prepare a 13 x 9 x 2 inch cake pan.
• Mix tog chopped dates, soda and boiling water and let stand.
• Mix tog butter, sugar and vanilla, then add the date mixture.
• Add the flour and chopped nuts.
• Pour into prepared cake pan and bake at 350 degF for approximately 35 minutes. Test cake with toothpick to see if done.Cool in pan.

Steps:

• Heat oven to 350 degrees. Butter and flour two 6-cup (8-by-4-inch) loaf pans; set aside.
• In a mixing bowl, combine the dates, shortening and 1 1/2 cups boiling water. Set aside to cool, stirring frequently. In a separate bowl, combine the sugar and egg; whisk to combine. Add to the date mixture and stir well until combined.
• In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cloves and nutmeg. Add the date and sugar mixture and stir just until combined. Stir in the nuts.
• Divide batter between the pans. Bake until a toothpick inserted into the center comes out clean, being careful not to overbake; 50 minutes to 1 hour. Cool for 10 minutes, then remove from pan and finish cooling on a rack.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the sugar and eggs, then stir in the flour mixture. Stir in the vanilla, pecans and dates.
• Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cut into bars while cake is still warm.