Spiced Date Cake Recipe

Prepare brown butter

In a light-colored, medium saucepan melt 3/4 cup unsalted butter over medium heat. Swirl frequently; the butter will foam, then the milk solids will brown and smell nutty, about 6–8 minutes. Remove from heat and transfer to a heatproof bowl to stop browning. Allow to cool until warm (about 10 minutes). Reserve 1/2 cup browned butter for the batter and save remaining for glaze (see glaze section).

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment; lightly grease parchment.

Place chopped dates in a small bowl and pour 1/2 cup hot water over them. Let sit 10 minutes to soften, then mash lightly with a fork; set aside to cool.

In a medium bowl whisk together 2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp cardamom, 1/2 tsp ground ginger, and 1/2 tsp salt until evenly combined.

In a large bowl whisk together 3/4 cup granulated sugar and 1/2 cup packed light brown sugar. Add 2 large eggs and 2 tsp vanilla; whisk until smooth and slightly thickened.

Stir 1/2 cup sour cream (or Greek yogurt) into the egg-sugar mixture until incorporated, then gradually whisk in the cooled 1/2 cup browned butter.

Fold the dry ingredients into the wet in two additions, mixing gently until just combined. Fold in the soaked mashed dates and any remaining soaking liquid and scrape batter into prepared pan, smoothing the top.

Bake on the middle rack for 30–38 minutes, until a toothpick inserted near the center comes out with a few moist crumbs and the top is golden. Allow cake to cool in pan on a wire rack for 10 minutes, then invert onto rack to cool completely.

While the cake cools, combine 1 cup pitted halved cherries with 1 tbsp granulated sugar, 1 tbs fresh lemon juice and 1 tsp cherry liqueur (if using) in a small bowl. Stir, then let sit at room temperature at least 20 minutes (or refrigerate up to 2 hours) to macerate and release juices. Stir again before assembling.

Preheat oven to 350°F (if not still warm). Toss 3/4 cup pecan halves with 1 tsp melted butter and spread on a small baking sheet. Toast 6–8 minutes until fragrant and lightly browned, stirring once halfway. Remove and immediately sprinkle with 1/4 tsp sea salt. Let cool; coarsely chop before serving.

If you reserved browned butter from the cake step, measure 1/4 cup; if not, brown 1/4 cup butter following the same browning notes and let cool slightly. In a medium bowl whisk together 1 cup sifted powdered sugar and 1 tbsp lemon juice. Gradually whisk in the warm (not hot) 1/4 cup browned butter until smooth. If glaze is too thick, add up to 1 tsp hot water, 1/4 tsp at a time, to reach a pourable but thick consistency. Taste and stir in 1/8 tsp fine sea salt to balance.

When the cake is completely cool, place on a wire rack set over a sheet pan or plate and drizzle glaze over the top, letting it run slightly down the sides. Allow glaze to set 10–15 minutes before finishing.

Place a medium bowl and whisk (or bowl of a stand mixer with whisk attachment) in the freezer 10 minutes to chill. Add 1 cup cold heavy cream, 2 tbsp powdered sugar, 1 tbsp lemon zest, and 1/2 tsp vanilla extract to the chilled bowl. Whip on medium-high until soft peaks form, about 2–3 minutes. Do not overwhip; stop when cream holds soft peaks and is silky.

Place the glazed cake on a serving plate. Spoon macerated cherries (with some juices) across the top, concentrating in the center and allowing some to spill toward the edges.

Scatter the toasted chopped pecans over the cherries and around the cake top for crunch.

Pipe or dollop lemon whipped cream around the cake, or serve on the side. If desired, dust with a light sprinkling of powdered sugar (about 1 tsp) and an extra pinch of lemon zest for brightness.

Serve slices at room temperature. Leftover cake keeps covered in the refrigerator up to 3 days; bring to room temperature before serving for best texture.