I love having this aroma filled cake for
brunch or with tea, it’s perfect. All of the amazing flavors of the Gulf are
packed into this small package for a beautiful burst of flavors. I prefer
sukary dates which are soft however if you live in the West where good dates
are hard to come by you should soak your dates to become soft before baking for
about 5 minutes in boiling water.
1 cup dates, cut up
1 cup water
1/4 cup butter at room temperature
1 cup sugar
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cardamom
1 pinch saffron threads soaked in 1
teaspoon rose water
oven to 350F. In a large mixing bowl add sugar and butter. With a hand mixer
beat until fluffy. Add egg, mix well.
vanilla, baking powder, cardamom, salt, rose water and saffron, mix then add
flour and water. Mix well. Fold in dates.
loaf pan then sprinkle sides and bottom with sesame seeds. Carefully pour
batter into pan. Place into oven cooking for 50-60 minutes or until a toothpick
comes out clean.
empty pan onto a serving plate, slice and serve.
Yields: 1 loaf cake