Moist Apple Date Molasses Cake with Hot Sauce Delight
A delightful cake that combines sweet dates, tart apples, and the deep flavor of molasses with a surprising kick from hot sauce. Perfect for gatherings or simple indulgence, this cake remains moist for days.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients
- ½ cup unsalted butter, softened Can substitute with vegan butter or coconut oil.
- 1 cup brown sugar, packed Light brown sugar or coconut sugar can be used.
- ½ cup molasses Can substitute with honey or maple syrup in emergencies.
- 2 large eggs For a vegan option, substitute with flaxseed meal or applesauce.
- 1 teaspoon vanilla extract
Fruits
- 1 cup diced apples (about 2 medium apples)
- 1 cup pitted dates, chopped
Serving
- ½ cup hot sauce Adjust to taste for serving.
Instructions
Preparation
- Gather all your ingredients and pre-measure them.
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Mixing
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Gradually mix in molasses, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture until just combined. Avoid overmixing.
Baking
- Gently fold in the diced apples and chopped dates into the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Slice the cake and serve it with a drizzle of hot sauce on the side or on top.
Notes
Store in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. To freeze, wrap tightly in plastic wrap and foil, lasting up to three months.