A recipe I started making for my Muslim friends for when they celebrate Eid, and I was able to share with my Sikh grandmother who is vegetarian and doesn't eat eggs. I got the original recipe from an Indian cooking blog, but modified it to the recipe I currently use below. Now it's my most requested cake no matter what the occasion! Delicious on its own, with a cup of tea, or warmed up and topped with vanilla ice cream!
Ingredients
- 0.75 cups milk
- 18 dates , pitted and left whole
- 0.5 cups brown sugar
- 0.5 cups vegetable oil
- 1 teaspoon vanilla extract , Optional
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon , Optional
- 0.25 cups chopped walnuts , Optional
Instructions
-
1
Heat milk in a saucepan until almost boiling and stir in dates; let soak for several hours, refrigerated. For best flavor, refrigerate dates and milk overnight.
-
2
Preheat oven to 350 degrees F (175 degrees C). Grease a medium loaf pan.
-
3
Transfer milk and dates to food processor, add brown sugar, and process into a smooth paste. Mix in vegetable oil and vanilla extract with a few pulses.
-
4
Whisk flour, baking soda, and cinnamon in a bowl until thoroughly combined. Pulse flour mixture, about 1/4 cup at a time, into the date paste until batter is smooth; do not overmix. Stir walnuts into batter with a fork and transfer to the prepared loaf pan.
-
5
Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 40 minutes.
Nutrition Facts
Per serving
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