October indeed is full lof happenings  and desserts are part of this month as well; October being the official Dessert Month. And the holidays fastly approaching, no better time than now to think about what to bake next.

Date cake is part of Christmas scents for sure and did you know that dates are good for your digestive system as well, making it a perfect dessert after a heavier dinner. In the traditional date cake recipe, strong coffee is often used to moisten the cake, however, glogg makes it even more Christmassy. This cake stays good for several days and the flavor intensifies after couple of days (if it is not eaten by then…). And when we are allowed to visit family and friends again, you could bring this cake and it will be a sure hit.

Everyone who has baked date cake has their own tricks and tips to make it perfect. You’ll find my recipe below, modified from my mom’s recipe. This recipe is easy to alter to make it yours and if you happen to eaten gluten free, switch the regular flour for example to Bob’s Red Mill all-purpose gluten-free flour.

Date Cake:

250 grams dried dates (Make sure the dates are pitted)

2 deciliters of strong coffee or glogg for the more Christmassy version

1.5 deciliters of sugar

200 grams room temperature butter

2 eggs

200 grams of sour cream

2 teaspoons of vanilla sugar

1 teaspoon of baking powder

4 deciliters of flour

1 teaspoon of cinnamon

1 teaspoon of cardamom

For the cake pan:

Pam cooking spray/butter to crease the pan



Add the coffee/glogg and dates into a kettle and bring into boil. Let it simmer low heat, approximately 10 minutes, until the dates start to soften. While the dates are softening, crease the cake pan and coat lightly with the breadcrumbs.

Once the dates are soft, remove the kettle from the stove and let it cool down for few minutes. Add sugar and butter and mix well. Add eggs one by one and mix. Mix the flour, vanilla sugar, baking powder, cinnamon and cardamom together first and then add into the wet mixture. Add the sour cream, mix well, and pour into the cake pan.

Bake the cake in 350F (175Celcius), lower level of the oven, approximately for an hour. Let the cake cool down for a little bit before turning it over onto the serving plate. You can use powdered/confectioners sugar to decorate the cake. Serve with coffee or herbal tea.

As you could see on the ingredients list, I add cinnamon and cardamom as my tweaks. You can also switch the sour cream to Greek yogurt and if you do not like the taste of coffee or glogg, you can substitute it with apple juice.

Cardamom and cinnamon brings me back to Finland and reminds me of holidays spent with the family. You can try my recipe with or without the additional flavors or try just one first. I’m sure that people are not complaining if they “must” be the taste testers of your different versions of the date cake. And this cake works perfectly after Thanksgiving dinner as well.

If baking is not your thing, not to worry, I’m sure Palm Beach Bakery & Café in Lake Worth will make you a date cake, or two. Polar Bakery in Lantana specializes in Swedish delights, and you might want to try their almond cake. And if you live closer to Boca Raton, seems like Just Baked bakery has the best cookies in town. Links below so you can set your navigator for dessert run.

October indeed sounds like a great dessert month and it is time to eat some delicious treats and get ready for the holidays! Cheers!

Palm Beach Bakery & Café: https://www.yelp.com/biz/palm-beach-bakery-and-cafe-lantana

Polar Bakery: http://polarbakery.com/index.html

Just Baked: https://www.justbakedboca.com