Pumpkin Date Cake With Cream Cheese Icing
From the Blog Author
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 3/4 cup chopped dates
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Directions
Preheat oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger; set aside.
In a large bowl, cream the butter with brown and granulated sugars until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Fold in pumpkin puree until combined.
Gradually add the dry ingredients, mixing just until incorporated, then fold in the chopped dates.
Pour batter into the prepared pan, smooth the top, and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake cools, prepare the icing by beating the cream cheese and butter until smooth, then adding the powdered sugar and vanilla and beating until creamy.
Spread the icing evenly over the completely cooled cake before serving.
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Frequently Asked Questions
How should I store leftover Pumpkin Date Cake with Cream Cheese Icing to keep it fresh?
Because of the cream cheese icing, this cake should be stored in an airtight container in the refrigerator. It will stay fresh for up to 4 days when properly chilled. Allow the cake to sit at room temperature for about 20 minutes before serving for the best texture and flavor.
Can I substitute the unsalted butter in this Pumpkin Date Cake recipe?
While unsalted butter is specified, you can substitute it with salted butter, but be sure to omit the 1/2 teaspoon of salt listed in the dry ingredients. For a dairy-free option, coconut oil can be used, though it may slightly alter the final texture.
What is the best way to ensure my spices (cinnamon, nutmeg, ginger) are potent in this cake?
For the best flavor profile in this cake, use freshly ground spices or check the expiration dates on your ground cinnamon, nutmeg, and ginger. Since the spices are whisked directly with the flour, ensuring they are vibrant will maximize the classic fall flavor when baked at 350°F (175°C).
