DATE CAKE
Us Cornish have always loved dates and this recipe makes the most delicious, gooey, fruity filled cake. Oh my! You will love it. Another old WI recipe, although I did make one or two updates. I used half light muscovado sugar, as that flavour marries so well with dates, plus I added a large splash of sherry to the liquid when soaking the dates.
Butter well and line the base of a 10” spring form cake tin, not too deep. Although I baked this one in a 9” square tin, as I wanted slices. Pre heat your fan oven to 160C
8 oz stoned and chopped dates
½ pint boiling water, plus a large glug of sherry or brandy
a heaped teaspoon of bicarbonate of soda
6 oz softened butter
12 oz soft light brown sugar [or half light muscovado]
3 large eggs, beaten
11 oz plain flour
a little demerera [optional]
Dissolve the bicarb in the boiling water and add the dates. Stir well and leave to cool, overnight is good to let the dates absorb the liquids..
In a bowl, cream the butter and sugar then beat in the eggs, one at a time. Alternatively add the flour and gooey date mix in about three lots and mix well. Turn into your prepared tin and bake for about 55-60 mins until the top is firm to the touch. Cool in the tin for a short while then transfer to a cooling rack.
Just lovely. The smell and flavour is amazing. Enjoy.
Note: before popping the cake into the oven I lightly dredged with demerera sugar to make a crunchy topping.
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