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Spiced Gingerbread Cake with Dates & Apples

A comforting spiced gingerbread cake combined with dates and apples, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Make sure butter is softened, but not melted.
  • 1/2 cup brown sugar
  • 1/2 cup molasses
  • 2 large eggs
  • 3/4 cup buttermilk Can substitute with regular milk plus a splash of vinegar or lemon juice.
  • 1 cup grated apple Approximately 1 large apple.
  • 3/4 cup chopped pitted dates Use fresh dates for the best flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch (20×20 cm) baking pan with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt.
  3. In a large bowl, cream the softened butter and brown sugar until light and fluffy, about 3–5 minutes.
  4. Add the molasses and beat until well combined. Mix in the eggs one at a time, ensuring each one is well blended.
  5. With the mixer on low, gradually add the dry ingredients and buttermilk, starting and ending with the dry mixture. Mix until just combined.
  6. Gently fold in the grated apple and chopped dates using a rubber spatula.
  7. Pour the batter into the prepared pan, smoothing the top.
Baking
  1. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

This cake can be enjoyed warm or at room temperature. Serve it plain or with whipped cream or vanilla ice cream. Store leftovers in an airtight container at room temperature for up to three days, in the refrigerator for up to a week, or freeze slices for up to three months.