Plain Buttercake with Arabian Dates

Pork Chops with Brandied Liver Sauce
September 23, 2008
‘One Pot’ Meal
October 21, 2008

This is the time of the year again where dates are in abundance. With the ‘Hari Raya’ just round the corner, what better time to make full use of these lovely fruits.

I noticed that there are a lot of variety of dates on the shelves and got myself in a bit of a mess just deciding on what type to choose.

I wanted the ‘not so sweet’ ones but ended up getting just that. Could not bring myself to eat them whole, just terribly sweet so I decided to put them in a cake.

A simple buttercake recipe will do just fine.


250 gm unsalted butter (softened)
90 gm castor sugar
1 sachet vanilla sugar (10 gm)
400 gm all-purpose flour (sieved)
1 tsp baking powder (add into the all-purpose flour)
a pinch of salt (add into the all-purpose flour)
5 large eggs (room temperature)
180 ml fresh milk
arabian dates (pitted and cut into small chunks)


  1. Preheat healsio super bake 1 at 180 degree celsius, 50 minutes. (Normal oven preheat at 180 degree celsius)
  2. Cream butter and sugar till light and fluffy.
  3. Add in flour and eggs alternately leaving a small amount of flour to be added after the milk. Add milk slowly and the remaining flour. Batter should be light and runny.
  4. Put in the chopped dates and stir evenly. Pour batter into a prepared 9″ x 6″ baking tin and press start to bake for 50 minutes. Cover with an aluminium foil the last 10 minutes if the top starts to brown too quickly.
  5. Turn cake out onto a wire rack to cool before slicing to serve with a cup of steaming hot black coffee.

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