Date Cake

Caroline’s first offering to Cake Club was a delectable delight indeed, with moist date sponge covered in crispy coconut. It’s a fine line to walk, dancing between the scrumptious yet healthy feeling date cake and the sheer sugary-ness of the topping, but she hit the mark with both hands full of cake and left everyone wanting more.

Date Cake

Combine:
1 tspn baking soda
1 cup boiling water
1 cup chopped dates
Leave to soak while the butter and sugar is creamed

Cream:
50 gm butter
1 cup sugar
Then add 1 egg

Add:
1 tspn vanilla essence
1 ½ cups flour
1 tspn baking powder
Add date mix to above

Bake in a round greased, paper lined spring form tin (or ring tin) at 190OC for 35 mins or until cooked.

Topping: Boil for 3 mins while stirring to prevent burning
1 cup brown sugar
1 cup coconut (desiccated or shredded or a mixture of both)
4 Tbspn milk
100 gm butter

Remove cake from oven but do not remove from baking tin. Pour the topping over the cake and then place under the grill carefully. Topping will bubble and caramelize under the grill. Stay and watch as it can burn easily.

Allow the cake to cool and topping harden before removing from the tin.

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Published in: on November 6, 2011 at 20:20  Leave a Comment  

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