Bolo di Dadel (Date Cake) is a traditional Curaçaoan recipe for a classic cake made with macerated dates and walnuts that's typically served as a dessert. The full recipe is presented here and I hope you enjoy this classic Curaçaoan version of: Date Cake (Bolo di Dadel).
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Ingredients:
500g fine cake flour
400g butter (at room temperature)
300g brown sugar
300g pitted dates, chopped
100ml milk
8 eggs
1 tsp vanilla extract
150g walnuts, finely chopped
8g baking powder
2 tsp ground cinnamon
50ml brandy
50ml dark rum
50ml Cherry Liqueur
juice of 1/2 lime
Method:
Grind the dates in a food processor with the lime juice. Scrape into a bowl then mix in the brandy, rum, cherry liqueur and ground cinnamon. Set aside to macerate in the refrigerator over night.
When ready to cook, pre-heat your oven to 170°F then grease a baking tin with butter.
Cream together the butter and brown sugar until light and fluffy. In another bowl beat together the eggs, vanilla extract and milk.
Add the egg and milk mixture to the creamed butter and sugar mix about 1/8 at a time, beating thoroughly to combine after each addition.
Sift together the flour and baking powder into a large mixing bowl. Add this to the egg mixture, folding in to combine until the batter is lump free. Now work in the dates (with their soaking liquid) and the chopped walnuts.
Pour the resultant batter into the prepared cake tin then transfer to the centre of your pre-heated oven and bake for about 75 minutes, or until the top of the cake is golden brown and a skewer inserted into the centre emerges cleanly.
Allow to cool in the tin for 15 minutes, then carefully turn out onto a wire rack and allow to cool completely before slicing and serving.
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