Date Syrup Spice Cake

A while back, I was shopping in a little market that specialized in Mediterranean products. As I perused the shelves, I found a jar of date syrup. Intrigued, I purchased it and took it home. And then it sat in my cupboard for a few months until I decided that I needed to use it. But how exactly, I didn't know. 

There aren't many recipes floating around on the web using date syrup (or date molasses), so I had to piece together a couple different recipes to make my own. I realized that this syrup can be used like regular molasses and it gave me the idea to make a spice cake. Date syrup differs in flavor compared to molasses. It is fruitier and lighter in flavor. Even though I use it in a cake, it would also be good in a sauce served with meat or poultry. From what I can tell, it has many uses, much like molasses. 

You can find date syrup in specialty grocery stores or on Amazon. You can also make your own if you have dates and sugar. I encourage you to go out and find a jar. You won't be disappointed. 

Date Syrup Spice Cake

• 2 1/4 cups whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 
• 1 cup unsalted butter, at room temperature
• 1/2 cup sugar
• 3/4 cup date syrup (or date molasses)
• 2 large eggs, at room temperature
• 8 ounces sour cream
• 2 tablespoons fresh orange juice
• 1 tablespoon orange zest

Glaze:

• 2 tablespoons orange juice
• 1/4 cup date syrup
• 2 tablespoons unsalted butter, melted
• 1-2 cups powdered sugar

Preheat the oven to 350ºF. Generously grease and flour a bundt pan. Set aside.

In a small bowl, whisk together the flour, baking powder, baking soda, salt, cardamom, and cinnamon. Set aside. 

In a mixing bowl, cream together the butter, sugar, and date syrup until light and well mixed. Stir in the eggs, sour cream, orange juice, and orange zest. Mix well. Add the dry ingredients and combine well. Pour batter into the prepared pan. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. 

Cool the cake for 10 minutes in the pan. Invert the pan to remove the cake. Allow it to cool completely on a wire rack. 

Make the glaze: 
In a small bowl, stir together the orange juice, date syrup, and butter. Add enough powdered sugar to make a thick glaze (not too thick and not too thin). Pour glaze over the cake. 

Serve. 

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