Matrimonial Cake (Date Square)
There is a whole pound of dates in these bars; boiled until gooey and soft, and baked in a brown sugar oat base with more brown sugar oat goodness crumbled on top. Sticky, sweet and delicious.
Equipment
- 9" x 13" Cake Pan
Ingredients
Filling
- 1 lb Dates medjool, or other soft baking date
- ¼ Cup White Sugar
- 1 tsp Vanilla
- ½ tsp Salt
Base and Topping
- 1 Cup Salted Butter Softened
- 1 Cup Brown Sugar
- 1 ½ Cups White Flour
- 1 ½ Cups Rolled Oats
- ¼ tsp Baking Soda
Instructions
- Preheat the oven to 350°.
- In a large saucepan, cover the dates with water. Bring the dates to a boil, reduce the heat to medium/low and simmer until soft, approximately 15 minutes.
- Remove the dates from the heat. Add the white sugar, vanilla and salt. Stir until combined.
- In a stand mixer, or with a hand mixer, cream the butter with brown sugar.
- Add the flour, oats and baking soda to the creamed butter/sugar. Mix on low speed until full combined. The texture will be similar to cookie dough.
- Line a 9" x 13" cake pan with parchment paper.
- To the lined cake pan, add half the oat batter. Spread out and press into the pan, making sure there are no holes.
- Spread the date filling over the oat base.
- Crumble the remaining oat batter over the filling, spread the crumbs out to cover most of the cake.
- Bake at 350° until golden brown, 40-45 minutes. Cool before cutting.