Spiced Date Struesel Cake

After moving to Saudi Arabia, certain foods that I love, especially baked goods, have become mere memories. Bear claws, cheesecake, donuts, bagels, pies- I have yet to see any of these delectables in shops here. But recently it dawned on me- just because I can't buy them, doesn't mean I can't still enjoy them. I don't have an oven in my kitchen for nothing...

I just recently bought a nice new set of cake pans. I left my old pans at my parents' house. Upon bringing them home I couldn't stop pondering the possibilities. Spice cake, marble cake, carrot cake...so many cakes, so little time! It took me about 3 days to finally decide what to bake first. As silly as it sounds; I was overwhelmed with possibilities and my insatiable appetite for sweets. I decided to make a struesel cake with some kind of fruit. After much deliberation I chose to go with dates; the most easily available fruit in this country. I also used spices, as I do in all my desserts. This cake blends some of my favorite ingredients; spices, fruit, and my new found love- rose water. I only tasted rose water about 6 weeks ago, and already I'm hooked. I use it in place of essence and I assume it can also be used in place of rum in desserts. In the Caribbean, we have too many desserts that include rum as an ingredient; bread pudding, a variety of cakes- especially black cake, and let's not forget the ever popular rum and raisin ice cream!

I was a bit afraid that this cake would come out miserably. Dates are already so sweet. How will I know how much sugar to put into the cake? Also, will struesel taste good with dates and spices? But, surprisingly enough, the cake came out wonderfully. Very moist, and the taste is great. I'm glad I gave it a try. My only regret is the amount of struesel I used. I think next time I'll use 2-3 times more struesel. Don't get me wrong- the amount I used was sufficient for most people- but what can I say? I'm a struesel girl.

Makes one 8-inch round cake

Batter

1 1/2 cup chopped dates

1 1/2 cup water

2 1/2 cup flour

1 tbsp baking powder

1 tsp black pepper, ground

1 tsp cinnamon

1/2 tsp nutmeg

1 cup sugar

3/4 cup butter

2 eggs

1 tbsp rose water

Struesel

1/4 cup sugar

1/3 cup flour

1/4 cup butter

1 tsp cinnamon

• In a pot on medium heat setting, combine dates and water. Allow to cook until mixture resembles a thick puree. When done, remove from heat and allow to cool.
• In a large bowl, combine flour, baking powder, salt, nutmeg, cinnamon, and black pepper.
• In a separate bowl, cream butter and sugar.
• Add eggs and rose essence. Beat until fluffy.
• Pour mixture into the bowl of dry ingredients slowly, alternating with the milk, while mixing.
• Add the date mixture and mix slowly until well combined.
• In another bowl, combine struesel ingredients using fingertips to create a crumb-like texture.
• In a greased and floured cake pan, pour batter. Sprinkle struesel on top of batter.
• Bake on 325F for 50-60 minutes, or until done.

NB-To check if a cake is done; place a toothpick or fork into the center of the cake. If it comes out clean, the cake is ready. Or, you can lightly press the cake's center with your fingers. If it springs back up; it's ready.

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