Type what you have

Ingredients

• ✓ date
• walnut
• all-purpose flour
• sugar
• baking powder
• egg yolk
• egg white

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan.
2. 2 Combine dates, walnuts, flour, sugar, and baking powder in a large bowl. Stir in egg yolks until combined.
3. 3 Beat egg whites in a clean, large glass or metal mixing bowl until stiff peaks form. Fold whites into date mixture until no streaks remain. Spoon into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

By Allrecipes Member

Ingredients

• ✓ date
• margarine
• water
• baking soda
• self-rising flour
• brown sugar
• walnut
• egg

Instructions

1. 1 Place dates and margarine in a bowl with boiling water and baking soda. Gently mix with a wooden spoon until margarine has melted and dates are plumped up. Let cool to room temperature, at least 30 minutes.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line a 2-pound loaf pan with parchment paper.
3. 3 Combine flour, brown sugar, and walnuts in a separate bowl. Add to bowl with the date mixture. Mix well with a wooden spoon. Add egg and mix in. Spoon mixture into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Let cool on a wire rack.

By wakeylass

Ingredients

• ✓ date
• butter
• rolled oat
• egg
• white sugar
• vanilla sugar
• baking powder

Instructions

1. 1 Melt 9 tablespoons butter in a small saucepan over low heat; mix in oats. Remove from heat and let cool, about 20 minutes.
2. 2 Mix eggs, sugar, vanilla sugar, and baking powder together in a large bowl; stir in dates-oat mixture.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with remaining 1 tablespoon butter.
4. 4 Use 2 teaspoons to place little mounds of oat-date mixture 2 inches apart onto the baking sheets.
5. 5 Bake in the preheated oven until lightly browned on the top and bottom, about 20 minutes.

By Barbara Sauermann

Ingredients

• ✓ date
• baking soda
• water
• butter
• white sugar
• egg
• self-rising flour
• brown sugar
• butter
• evaporated milk
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
3. 3 Beat 1/3 cup of butter with white sugar in a bowl with an electric mixer until light and frothy. Beat in eggs and mix well to combine.
4. 4 Add flour and date mixture (including water) to the egg mixture and fold to combine. Pour cake batter into the prepared baking dish.
5. 5 Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cake cool slightly while you prepare the toffee sauce.
6. 6 To make the toffee sauce: Combine brown sugar, 1/3 cup butter, and evaporated milk in a small saucepan; cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Pour toffee sauce over individual servings of warm cake.

By Maree

Ingredients

• ✓ date
• butter
• brown sugar
• milk
• raisin
• currant
• candied mixed fruit peel
• orange
• baking soda
• self-rising flour
• cinnamon
• salt

Instructions

1. 1 Generously grease a pudding mold.
2. 2 In a large saucepan combine butter, sugar, milk, dates, raisins, currants, mixed fruit peel and zest of the orange; bring to a boil. Remove from heat and stir in baking soda. Sift in the flour, cinnamon and salt; mix gently until blended. Pour into prepared pudding mold.
3. 3 Cover with a double layer of greased wax paper and steam for 2 hours.

By Claude

Ingredients

• ✓ date
• water
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• salt
• walnut
• coconut
• brown sugar
• butter
• cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Pour boiling water over dates in a small bowl, and let stand until cool.
2. 2 Measure flour, baking powder, soda, salt, and nuts into a small bowl. Stir to mix.
3. 3 Cream 1/4 cup butter and white sugar together in a mixing bowl; beat in egg and vanilla. Add flour mixture to creamed mixture in three parts alternately with date mixture in two parts, beginning and ending with dry mixture. Spread cake batter into prepared pan.
4. 4 Bake in the preheated oven until an inserted wooden pick comes out clean, 30 t0 40 minutes.
5. 5 To make the topping: Mix coconut, brown sugar, 6 tablespoons butter and cream in a small saucepan over medium heat. Boil for three minutes. Spread over warm cake, and brown under broiler.

By Carol

Ingredients

• ✓ date
• egg
• brown sugar
• butter
• apple juice
• molasses
• salt
• baking soda
• cinnamon
• allspice
• clove
• all-purpose flour
• brandy
• currant
• raisin
• almond
• candied mixed citrus peel
• candied cherry

Instructions

1. 1 Gather all ingredients.
2. 2 Combine candied cherries, citrus peel, and almonds in a medium bowl; add raisins, currants, and dates. Pour in brandy; stir to combine. Cover and let sit for 2 hours to overnight.
3. 3 When ready to bake, preheat the oven to 275 degrees F (135 degrees C). Grease a deep 8-inch fruitcake pan, line it with parchment paper, and grease again.
4. 4 Toss brandy-soaked fruit with ½ cup flour in a bowl.
5. 5 Whisk remaining 2 cups flour, cloves, allspice, cinnamon, baking soda, and salt together in a medium bowl.
6. 6 Stir molasses and apple juice together in a separate bowl until combined.
7. 7 Beat butter in a large bowl until light and fluffy; gradually blend in brown sugar and eggs.
8. 8 Add flour mixture in 4 batches, alternating with molasses mixture.
9. 9 Fold in floured fruit. Transfer batter to the prepared pan.
10. 10 Bake in the preheated oven until a toothpick inserted into center of the cake comes out clean, 3 to 3 ½ hours.
11. 11 Remove cake from the pan; peel off parchment paper. Cool cake completely.

By Carol

Ingredients

• ✓ date
• tea
• white sugar
• white sugar
• butter
• egg
• all-purpose flour
• baking powder
• baking soda
• vanilla extract
• instant espresso coffee granules
• white sugar
• sugar
• brown sugar
• brown sugar
• golden syrup
• golden syrup
• butter
• heavy cream
• vanilla extract

Instructions

1. 1 Combine dates and tea in a bowl; set aside to soak for 15 minutes.
2. 2 Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.
3. 3 Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.
4. 4 Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.
5. 5 Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.
6. 6 When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.
7. 7 Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.

By Allrecipes Member

Ingredients

• ✓ date
• lemon zest
• milk
• confectioners' sugar
• lemon zest
• orange zest
• almond extract
• water
• blackstrap molasses
• honey
• brown sugar
• egg
• salt
• cardamom
• clove
• baking powder
• ginger
• cinnamon
• all-purpose flour
• apricot
• water
• almond

Instructions

1. 1 Cover almonds with boiling water in a bowl. Let stand for 1 to 2 minutes and drain. Rinse with cold water and drain again. Pat almonds dry and remove skin. Allow almonds to dry on paper towels.
2. 2 Place half the almonds in a food processor; pulse until finely chopped. Add apricots and dates; pulse until fruit is chopped. Reserve remaining 1 cup almonds.
3. 3 Combine flour, cinnamon, ginger, baking powder, cloves, cardamom, and salt in bowl. Beat eggs, brown sugar, honey, molasses, water, almond extract, orange zest, and 1 teaspoon lemon zest in a large bowl with an electric mixer until smooth. Add apricot mixture, blending until evenly distributed. Gradually stir in flour mixture on medium speed until dough comes together. Cover dough with plastic wrap and refrigerate for 8 hours to overnight.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Turn dough onto a lightly floured surface and roll out to about 1/2-inch thick. Cut out cookies with a 2 1/2 to 3-inch diameter cookie cutter. Arrange cookies about 1 inch apart on ungreased baking sheets.
6. 6 Lightly press 3 almonds into each cookie with tips towards the center to create a star pattern.
7. 7 Bake in preheated oven until cookies begin to brown, about 12 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack.
8. 8 Meanwhile, whisk confectioners' sugar, milk, and 1 teaspoon lemon zest in a bowl until glaze is smooth. Brush warm cookies with glaze and allow cookies to cool completely.

By Shae's Mama

Ingredients

• ✓ date
• egg white
• molasses
• vanilla extract
• bourbon whiskey
• applesauce
• egg yolk
• white sugar
• brown sugar
• butter
• salt
• baking powder
• cocoa powder
• ginger
• allspice
• clove
• nutmeg
• cinnamon
• all-purpose flour
• bourbon whiskey
• orange juice
• almond
• walnut
• raisin
• currant
• green candied cherry
• red candied cherry
• candied pineapple
• candied citron
• orange peel

Instructions

1. 1 On the first day, combine candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine orange juice and 2/3 cup bourbon; pour over fruit and nuts. Stir and then cover tightly. Let fruit marinate in a cool place for a full day, or at least 20 hours.
2. 2 On the second day, line two 9x5-inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. Combine flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.
3. 3 In a separate large bowl, beat butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Stir in egg yolks until blended and then mix in applesauce, 1/2 cup bourbon, and vanilla until fluffy. Continue stirring, and add flour mixture gradually until well combined. Add molasses and stir to combine. When batter is thoroughly mixed, gently mix in fruit and nut mixture with all of its juices.
4. 4 In a separate bowl, whip egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into batter. Divide evenly between the prepared pans. Cover loosely with a towel and let batter stand 8 hours to overnight in a cool, dry place.
5. 5 On the third day, preheat the oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. Place a baking sheet on the center shelf and place fruit cakes on the baking sheet.
6. 6 Bake for 2 1/2 hours in the preheated oven. Check water level and refill if needed. Cover cakes with a sheet of parchment paper, taking care not to let it touch the shelf. Continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. Cool fruitcakes in the pans, and set over a wire rack. Once cool, remove cakes from the pans, and leave the parchment paper on. Sprinkle with more bourbon if desired and wrap in aluminum foil. Place in a tin or other sealed container and let sit 8 hours to overnight before serving.

By Cookin' Canuck

Ingredients

• ✓ date
• white rice
• milk
• sugar

Instructions

1. 1 Place the rice into a food processor or blender, and process until coarse, but not pureed. Transfer to a saucepan, and stir in the milk, sugar and dates. Cook over low heat, stirring occasionally until the dates are tender, about 20 minutes. Serve warm or cold.

By BMaryGreen

Ingredients

• ✓ date
• banana
• rolled oat
• vegetable oil
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
3. 3 Bake for 20 minutes in the preheated oven, or until lightly brown.

By K Gailbrath

Ingredients

• ✓ date
• all-purpose flour
• baking soda
• walnut
• butter
• sugar
• egg
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round springform pan.
2. 2 Bring a small saucepan of water to a boil. Add dates and cook until softened, about 5 minutes. Drain dates and transfer to a food processor. Puree dates into a smooth paste.
3. 3 Sift together flour and baking soda into a large bowl. Stir in chopped walnuts until combined and set aside.
4. 4 Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Slowly add beaten eggs, allowing them to thoroughly blend into the butter mixture. Stir in ground dates and mix until combined. Pour in flour mixture and stir with a wooden spoon until just incorporated. Add 3/4 cup hot water or as needed to thin the batter into a pourable consistency. Transfer the batter to the prepared pan.
5. 5 Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By tanygupta

Ingredients

• ✓ date
• almond
• coconut
• cashew
• coconut oil

Instructions

1. 1 Blend almonds and coconut in a food processor; add dates and pulse until combined. Add cashews and coconut oil; pulse until mixture is thick and sticks together. Transfer to a sheet of waxed paper; form into a square, folding sides of waxed paper over the top. Refrigerate until solid, at least 30 minutes.

By Lacy Wilson

Ingredients

• ✓ date
• white sugar
• baking powder
• egg
• pecan
• cake flour
• salt
• confectioners sugar

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 Mix dry ingredients except confectioner's sugar. Add nuts and dates.
3. 3 Then add eggs which have been lightly beaten. Mix well.
4. 4 Press mixture into ungreased cookie sheet as thin as possible. Bake for 15-20 minutes.
5. 5 Cut into 1 -2 inch squares while hot. Roll into balls as soon as the squares are cool enough to handle then roll in confectioner's sugar. Allow to cool completely before eating.

By Lesy

Ingredients

• ✓ date
• almond butter
• almondmilk
• apple
• cinnamon

Instructions

1. 1 Puree all ingredients in a small food processor until smooth. Transfer to a covered container and refrigerate until ready to serve. Serve with apple slices, grapes, banana slices, or strawberries.

By Almond Breeze

Ingredients

• ✓ date
• almond
• coconut
• pumpkin puree
• cocoa powder
• vanilla extract
• pumpkin pie spice
• salt

Instructions

1. 1 Combine dates, 1/3 cup almonds, coconut, pumpkin puree, cocoa powder, vanilla extract, pumpkin pie spice, and salt in a food processor. Blend until well combined. Roll spoonfuls of mixture into balls between your palms; place on a parchment-paper-lined baking sheet.
2. 2 Place remaining 1/3 cup almonds on a plate. Roll balls in the almonds until coated. Cover with plastic wrap and refrigerate until set, at least 1 hour.

By CoachJen

Ingredients

• ✓ date
• butter
• sugar
• egg
• crispy rice cereal
• pecan
• coconut

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add dates, sugar, and eggs; cook and stir until mixture thickens and leaves the sides of the skillet, 5 to 10 minutes. Remove from heat; add crispy rice cereal and pecans. Stir cookie dough until well-mixed.
2. 2 Place coconut in a shallow bowl. Drop teaspoonfuls of cookie dough into coconut and roll to coat and form into balls. Let cookies cool, about 20 minutes.

By heidi

Ingredients

• ✓ date
• white sugar
• water
• butter
• brown sugar
• all-purpose flour
• salt
• baking soda
• rolled oat
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix dates, sugar, and 1/2 cup water in a small saucepan over low heat. Bring to a boil and cook until thick and smooth, about 15 minutes. Set aside to cool.
3. 3 Cream butter and brown sugar together until smooth. Gradually mix in flour, salt, and baking soda. Add oatmeal and mix well. Stir in 2 to 4 tablespoons water, as needed for the dough to come together. Form the dough into a ball and refrigerate for 15 minutes.
4. 4 Roll dough on a floured surface to 1/8 inch thickness and cut into 2-inch rounds. Place 1/2 of the rounds on cookie sheets. Spoon date mixture in the center of each round and top with another round. Press edges firmly together.
5. 5 Bake in the preheated oven until browned, about 15 minutes.

By Gordon

Ingredients

• ✓ date
• egg
• sugar
• vanilla extract
• butter
• crispy rice cereal
• coconut

Instructions

1. 1 In a medium saucepan over medium heat, combine the eggs sugar and dates. Bring to a boil, stirring occasionally, and boil for 5 minutes. Remove from heat and stir in the butter and vanilla. Mix in crispy rice cereal. Butter hands and roll the mixture into walnut sized balls. Roll the balls in coconut. Serve.

By LANA ENKE

Ingredients

• ✓ date
• egg
• white sugar
• coconut
• walnut
• vanilla extract
• almond extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl beat eggs with an electric mixer. Beat in sugar. Stir in dates, coconut, walnuts, vanilla and almond extract. Spoon mixture into a 2-quart casserole dish.
3. 3 Bake in preheated oven for 30 minutes.
4. 4 Remove from oven, and while mixture is still hot, beat well with a wooden spoon.
5. 5 When mixture is cool enough to handle, form into small balls and roll in granulated sugar.

By Joyce

Ingredients

• ✓ date
• almond
• pecan
• cocoa powder
• chia seed
• salt
• coconut oil
• cocoa powder
• honey

Instructions

1. 1 Place dates in a bowl and cover with hot water until fully submerged. Let dates soak until softened, about 10 minutes. Transfer to a colander to drain.
2. 2 Line a baking pan with parchment paper.
3. 3 Combine almonds, pecans, cocoa powder, and chia seeds in the bowl of a food processor; pulse until blended. Add dates and salt and process until smooth. Transfer to the prepared baking pan.
4. 4 Mix together coconut oil, cocoa powder, and honey for the icing. Spread on top of brownies.

By Survivor2015

Ingredients

• ✓ date
• egg
• sugar
• walnut
• vanilla extract
• coconut
• almond extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a mixing bowl, beat eggs with an electric mixer. Add 1 cup sugar and beat well. Blend in nuts, dates, vanilla, coconut and almond extract. Transfer mixture to an ungreased 2 quart casserole.
3. 3 Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Remove the mixture from the oven while still hot and beat well with a wooden spoon. Cool until the mixture can be handled then form into small balls and roll in the 1/4 cup remaining sugar.

By Peggy McCormack

Ingredients

• ✓ date
• olive oil
• pecan
• agave nectar
• persimmon
• pecan
• cinnamon

Instructions

1. 1 Lightly grease an 8-inch pie pan with olive oil.
2. 2 Blend 3 cups pecans and dates in a food processor until finely ground, about 1 minute. Pour agave nectar over nut mixture and process until fully incorporated, about 30 seconds. Press nut mixture evenly into prepared pie pan.
3. 3 Peel and pit persimmons, then puree in food processor until smooth. Pour over crust and smooth out. Garnish with chopped pecans and cinnamon.

By Annie Gladding

Ingredients

• ✓ date
• butter
• all-purpose flour
• white sugar
• baking soda
• egg
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. 2 Melt butter. Add sugar, eggs, dates and nuts.
3. 3 Mix flour with baking soda. Add to date mixture and combine.
4. 4 Spread into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool and cut into bars.

By Mel

Ingredients

• ✓ date
• water
• all-purpose flour
• baking soda
• salt
• cocoa powder
• sugar
• butter
• egg
• walnut
• semisweet chocolate chip

Instructions

1. 1 In a small bowl, combine dates with boiling water. Set aside to cool.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
3. 3 In a medium bowl, mix flour, soda, salt, and cocoa. Set aside.
4. 4 Cream butter and sugar until light and fluffy. Add eggs. Add flour mixture alternating with cooled date mixture. Fold in chopped nuts and 1/2 cup of chocolate chips into mixture.
5. 5 Spread batter into prepared pan. Sprinkle remaining 1/2 cup of chocolate chips over top.
6. 6 Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

By KARLENE HILL

Ingredients

• ✓ date
• cashew butter
• cranberry
• almond
• coconut oil
• egg
• honey

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together cashew butter, dried cranberries, almonds, coconut oil, egg, dates, and honey in a bowl until thoroughly incorporated. Place spoonfuls of mixture onto a nonstick baking sheet.
3. 3 Bake in preheated oven until cookies smell toasted, about 12 minutes. Allow to cool and harden.

By Chris Denzer

Ingredients

• ✓ date
• margarine
• white sugar
• egg
• vanilla extract
• crispy rice cereal
• walnut
• coconut

Instructions

1. 1 Combine the margarine, sugar, egg, and dates in a saucepan. Cook over medium heat until thick, about 7 to 10 minutes. Remove from heat; stir in vanilla.
2. 2 Combine the crispy rice cereal and the walnuts in a large bowl. Stir in the date mixture; mix well.
3. 3 Working quickly, form the cereal and date mixture into 1 inch balls. Roll balls in coconut. Store in an airtight container in a cool place. Do not refrigerate.

By Marcy McClure Mock

Ingredients

• ✓ date
• water
• butter
• sugar
• baking soda
• all-purpose flour
• egg
• vanilla extract
• walnut
• butter
• heavy cream
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a saucepan over medium heat, bring dates and water to a boil. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat and stir in baking soda. Let cool for 10 minutes.
2. 2 Place date mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in chopped walnuts. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve slices with Warm Sauce.
4. 4 To make Warm Sauce: In a saucepan over medium heat, combine 1/4 cup butter with cream and brown sugar. Heat, stirring constantly, until mixture boils and sugar is dissolved.

By Rae

Ingredients

• ✓ date
• baking soda
• water
• whole wheat flour
• instant coffee
• milk powder
• water
• white sugar
• margarine
• margarine
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Place dates in a bowl. Sprinkle 1 teaspoon baking soda on top and mix well. Add 1/3 cup boiling water, stir, and set aside until dates have swelled, about 10 minutes. Squeeze with your hands to remove most of the liquid.
3. 3 Meanwhile, mix flour and 1 teaspoon baking soda together in a bowl. Combine instant coffee, milk powder, and 2 tablespoons boiling water in a separate bowl; mix until dissolved.
4. 4 Beat sugar, margarine, and eggs together in a large bowl with an electric mixer until well blended. Add coffee mixture and dates; beat until well mixed. Gradually mix in flour. Pour batter into the prepared baking pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

By NuwanthikaR