Turmeric is in! The brightly distinguished hue of Marigold in this spice is becoming a staple in mainstream kitchens showing up in recipes everywhere. We envisioned a marriage of turmeric and dates in a dense and flavorful loaf cake.  Turmeric is not only gorgeous, it is also Ayurvedic providing health benefits. Adding a tiny bit of black pepper, which you’ll find in our recipe, greatly improves the benefits turmeric delivers. While it would be a stretch to call this health food nevertheless the addition of Medjool dates, a nutrient dense superfood, and fresh orange zest combine to add sweetness and zip to this classic cake.   We baked this in a loaf pan which stores brilliantly at room temperature in a well-sealed container for 2-3 days, or, can even be frozen well wrapped up to 3 months.


  • 1 cup European Salted Butter/ 2 Sticks/ 228 G Softened at Room Temp. (Extra for Pan or Nonstick Spray)
  • 1 cup Organic Cane Sugar/ 195 G
  • Zest of 1 Navel Orange
  • 4 Eggs room temp.
  • 1 teaspoon Vanilla
  • 2 cup All Purpose Flour/ 320 G
  • 1 1/2 teaspoon Baking Powder/ 6 G
  • 3/4 teaspoon Turmeric/ 2 G
  • 1/8 teaspoon Freshly Cracked Black Pepper
  • 1 teaspoon Kosher Salt
  • 1 cup Whole Milk/ 250 ml
  • 5 Pitted Rancho Meladuco Dates sliced into coins/ 140 G
  • Powdered Sugar to finish – optional 

Preheat oven to 350 degrees. Spray or butter and line a Standard 9×5 Loaf Pan with parchment and leave an overhang for easy removal once your cake is cooled, then set pan aside.  

Zest orange into sugar and with your hands rub the zest into the sugar making orange sugar. In a stand mixer with a paddle attachment, cream butter and orange sugar together until fluffy about 3 minutes. Scrape down sides of bowl. Slowly add eggs one at a time incorporating each one and again scrape down sides in between each added egg.

In a large bowl sift flour, baking powder, turmeric, pepper and salt. Once sifted whisk to blend together. Slowly add flour mixture alternating with milk in 4 additions beginning and ending with flour mixture. Remove bowl from stand mixer and fold in dates in small increments so they don’t clump. This will ensure that your dates will distribute properly. Pour batter into greased and prepped loaf pan. Batter might look a bit curdled but it will bake beautifully.

Bake cake for about 1 hour & 10 minutes to 1 hour & 15 minutes. Check with a toothpick inserted in the center and if it comes out clean your cake is done. Start checking at about 1 hour for doneness as this can depend on your oven. If sides start to get too browned before it’s baked through, tent sides with foil. Cool on wire rack for 20 minutes then remove from pan with parchment overhang. When completely cooled, slice & serve. Powdered sugar can be dusted over as an option as well when completely cooled.  Enjoy!

Recipe and photo by Bebe Carminito @champagneandcookies

Leave a Reply

Your email address will not be published. Required fields are marked *