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Moist Cardamom Date Loaf Cake with Brown Butter Glaze

A slice of moist cardamom date cake topped with a thick caramel glaze, sitting on a white plate.
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Bake this moist loaf cake featuring the warm, aromatic flavor of cardamom paired with sweet dates. It uses simple steps for a reliable, delicious result perfect for tea time.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup pitted and chopped Medjool dates (about 6–8 dates)
  • 1/2 cup chopped walnuts or pecans (optional)
  • For the Brown Butter Glaze: 1/4 cup (1/2 stick) unsalted butter
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/4 teaspoon ground cardamom

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, 1 teaspoon cardamom, and cinnamon. Set this dry mix aside.
  3. In a large bowl, cream the softened butter and brown sugar together with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Gently fold in the chopped dates and nuts, if using.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
  10. To make the glaze: Melt the 1/4 cup butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams and brown bits form at the bottom, giving off a nutty aroma (about 3-5 minutes). Immediately pour the brown butter into a heatproof bowl to stop cooking.
  11. Whisk the powdered sugar, milk, and 1/4 teaspoon cardamom into the slightly cooled brown butter until smooth.
  12. Drizzle the glaze over the cooled loaf cake. Allow the glaze to set before slicing and serving.

Notes

  • For a richer date flavor, soak the chopped dates in 2 tablespoons of hot water for 10 minutes before folding them into the batter. Drain any excess water first.
  • If you do not have buttermilk, create a substitute by mixing 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and letting it sit for 5 minutes before using.
  • This loaf cake freezes well. Wrap cooled, unglazed slices tightly in plastic wrap and then foil for up to 3 months.

Nutrition

Find it online: https://cookingbyjade.com/cardamom-date-cake-recipe-moist-loaf/