Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chopped dates (khajoor)
- 1/2 cup chopped walnuts
- 1/2 cup milk
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and set aside.
2. In a mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, and then stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until well combined.
6. Fold in the chopped dates and walnuts.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Turn the cake out onto a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 14g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 250mg
Carbohydrates: 46g
Fiber: 2g
Sugar: 30g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Brown sugar can be used instead of granulated sugar.
- Pecans or almonds can be used instead of walnuts.
- Soy milk or almond milk can be used instead of regular milk.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Replace the chopped dates with raisins or dried cranberries.
- Add 1 tsp of orange zest to the batter for a citrusy flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Do not overmix the batter as it can result in a tough cake.
- Let the cake cool completely before slicing it.
- Store the cake in an airtight container for up to 3 days.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F (180°C) for 5-10 minutes or until warm.
Presentation ideas:
Serve the cake on a cake stand and dust it with powdered sugar.
Garnishes:
Top the cake with whipped cream and chopped walnuts.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too moist, reduce the amount of milk in the batter.
Food safety advice:
Make sure the dates are pitted before chopping them.
Food history:
Khajoor cake is a popular dessert in the Middle East and South Asia. Dates are a staple ingredient in these regions and are often used in desserts.
Flavor profiles:
The cake has a sweet and nutty flavor with a hint of cinnamon and nutmeg.
Serving suggestions:
Serve the cake as a dessert or as a snack with a cup of tea or coffee.
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Region: Indian