This cake is the perfect morning tea cake. It is so moist you can even make it a day or two before. It is quick to whip up but the dates do require soaking for at least an hour so keep that in mind. Delicious - thanks Robyn for passing the recipe on! We cook this with less butter than the recipe asks for (about 100g) and it is still delicious. It could probably be reduced even further for the health conscious out there.
Ingredients:
250g (8oz) dates, chopped
1/2 cup boiling water
1/2 tsp bicarbonate of soda
125g (4oz) butter
90g (3oz) sugar
2 eggs
2 heaped Tbs self raising flour
2 level Tbs plain flour
1 Tbs cocoa
3-4 Tbs desiccated coconut
Method:
Soak dates for one hour or more in boiling water and bicarbonate of soda. Heat oven to 190C (375F). Line a 18cm (7") square tin with paper. Cream butter and sugar, add eggs and beat well. Sieve flours and cocoa together and fold into the mixture. Fold in dates and coconut. Bake for 45 mins.
Ingredients:
250g (8oz) dates, chopped
1/2 cup boiling water
1/2 tsp bicarbonate of soda
125g (4oz) butter
90g (3oz) sugar
2 eggs
2 heaped Tbs self raising flour
2 level Tbs plain flour
1 Tbs cocoa
3-4 Tbs desiccated coconut
Method:
Soak dates for one hour or more in boiling water and bicarbonate of soda. Heat oven to 190C (375F). Line a 18cm (7") square tin with paper. Cream butter and sugar, add eggs and beat well. Sieve flours and cocoa together and fold into the mixture. Fold in dates and coconut. Bake for 45 mins.
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