Without a doubt, this one’s the densest sheet cake in the book. It’s sort of a cross between an Old World fruitcake and a modern coffee cake. Use only baking dates, those sugared (or dextrose-coated) chopped date bits that come in small boxes in the baking aisle of almost all North American supermarkets. Fresher dates will be too sticky to make a successful batter. The whole thing needs a strong cup of coffee. We gave it one in the form of this rich buttercream!
For the cake
2 cups water
1 teaspoon baking soda
8 ounces chopped pitted baking dates
8 ounces dried figs, stemmed and quartered
½ cup bourbon
2 teaspoons vanilla extract
1 cup canola or vegetable oil, plus additional for the sheet pan
3 cups cake flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon salt
2 cups packed light brown sugar
3 large eggs, at room temperature
2 cups sliced almonds
1. Stir the water and baking soda in a large saucepan until the soda dissolves. Mix in the baking dates and quartered figs. Bring to a simmer over medium-high heat, stirring often. Cover and set aside off the heat for 20 minutes.
2. Pour the dried fruit mixture into a large blender or a food processor; add the bourbon and vanilla. Cover and blend or process until fairly smooth. Set aside to cool to room temperature, about 1 hour.
3. Position the rack in the center of the oven. Heat the oven to 350°F. Generously oil the inside of a 13 × 18-inch lipped sheet pan.
4. Whisk the flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl until uniform.
5. Using a handheld electric mixer or a stand mixer with the whisk attachment, beat the brown sugar and eggs in a large bowl at medium speed until you can make wide ribbons, about 6 minutes. Beat in the oil until smooth.
6. Pour and scrape the date-fig mixture into the bowl; beat at low speed until smooth. Beat in the almonds; then turn off the mixer, add the flour mixture, and beat at low speed to form a thick batter. Using an offset spatula, spread the very thick batter into the prepared pan.
7. Bake until puffed and set, and until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack until room temperature, about 2 hours.
8 ounces full-fat cream cheese, softened to room temperature
16 tablespoons (2 sticks) unsalted butter, softened to room temperature
¼ cup light corn syrup
4½ teaspoons instant coffee powder
3 to 4 cups confectioners’ sugar
Dark roasted coffee beans, for topping
1. Using a handheld electric mixer or a stand mixer with the whisk attachment, beat the cream cheese and butter in a large bowl at medium speed until smooth and even light, about 3 minutes. Beat in the corn syrup and instant coffee powder until uniform.
2. Turn off the mixer, add 2½ cups of the confectioners’ sugar, and beat at low speed until combined. Scrape down the inside of the bowl and beat in ½ cup confectioners’ sugar.
3. Continue beating in more confectioners’ sugar in ¼-cup increments until the batter is thick and will mound on the side of a spatula. Using an offset spatula, spread and smooth the frosting evenly over the cooled cake. Sprinkle the coffee beans on top.
TESTER NOTES
For an even bigger pop of flavor, substitute instant espresso powder for the instant coffee in the frosting.
