A delicious cake using a fruit that grows everywhere in Bahrain, with date molasses and a rich caramel topping.
Ingredients
- 1/2 cup unsweetened butter softened
- 1/4 cup vegetable oil
- 3 eggs
- 1/2 cup sugar
- 1 cup roasted walnuts
- 1 teaspoon pure vanilla extract
- 1 cup hot water
- 1/4 cup date molasses
- 1/3 cup rose water
- 1 cup date pitted then mixed with hot water
- 1 teaspoon baking soda mix
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- Caramel topping:
- 1 cup light brown sugar
- 1 cup heavy cream
Preparation
- 1 Preheat oven to 180°F.
- 2 In a medium size mixing bowl mix butter and sugar until soft. Add in eggs gradually and vanilla.
- 3 Gradually add oil and date mix and molasses.
- 4 Add cake flour whisking lightly and fold in the walnuts
- 5 Spray a round cake pan with non-stick oil and put a parchment underneath.
- 6 Pour batter into cake pan and bake for 50 minutes.
- 7 FOR CARAMEL TOPPING
- 8 Melt light brown sugar on a medium heat and add 1 cup heavy cream.
- 9 Remove from heat and cool.
- 10 Pour over the cake.
