Skip to main content
Dessert

Date Cake

A sweet cake made with rolled oats, flour, brown sugar, butter, lard, sour milk, baking soda, dates, and hot water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓
Date Cake

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Date Cake

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dough

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, mix the rolled oats, flour, brown sugar, butter, lard, sour milk, and baking soda until well combined.

Make the filling

  1. For the filling, combine the dates, brown sugar, and hot water in a saucepan and cook until the dates are soft.

Assemble and bake

  1. Roll out the dough quite thin and spread the date filling between two layers of dough.

  2. Bake in the preheated oven until golden brown, then let cool before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Oats + datestop 8% of all pairs
    Smell alikestrong
    Cooked together69 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Oats + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together2,939 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Oats + milktop 14% of all pairs
    Smell alikemoderate
    Cooked together2,119 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Gives the dough structure so it holds together when rolled and layered.
Rolled oats
Adds chewy texture and body to the dough.
Butter
Its fat coats the flour, adding richness and tenderness to the dough.
Sour milk
Its acidity reacts with baking soda and helps tenderize the dough.
Baking soda
Reacts with the sour milk to produce gas that lifts the dough.
Dates
Soften into a sweet, moist filling that flavours the cake.

The step that matters

Cooking the date filling until soft. Dates must break down fully into a smooth, spreadable paste. Undercooked dates stay firm and lumpy, so they won't spread evenly or blend with the dough during baking.

Swap the dates

How well each one fits the dish's main ingredients (oats, flour, sugar, butter, milk):

  1. Vanillafits better
  2. Raisinfits better
  3. Blueberryfits better
  4. Datesthe original

Fit is the average pairing score against oats, flour, sugar, butter, milk. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Stuffed DatesStuffed Dates32 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes