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.

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

Fruit loaf

Last week Richard rolled out an excellent loaf to prove that he truly is master of the fruit cake (see Second Attempt). This date-packed snack was just the thing to fortify shaking nerves in Quaky Town Central, and went down a treat with a cup of tea. His report will follow shortly.

Published in: on October 20, 2010 at 19:03  Leave a Comment  

Date Cake

It was a two dessert week this week, and a good thing too as morning tea saw a record turn out of 17 hungry cake clubbers. After a quick rearrangement of the tables to accommodate the ravenous throng, Sam served up a tasty looking date cake with crunchy coconut topping, which was an instant win. Her report follows.

Ingredients
1 cup chopped dates
1 cup boiling water
1 tsp baking soda
125 gm butter

1 cup sugar
1 tsp vanilla
1 beaten egg
pinch salt
1 1/2 cups flour
1 tsp baking powder

Preparation
Put first 8 ingredients into saucepan. Heat and stir until dates are soft.
Cool, then sift flour and baking powder into saucepan mixture.
Bake 30 minutes at 180°C.

Cake Topping
1 cup brown sugar
50 gm butter
3 tbsp milk
1 cup coconut

Mix and heat topping ingredients in saucepan.
Pour over cooked cake (leave cake in tin) and then grill approx 2 minutes until lightly browned.
Cool before removing from tin.
Serve hot or cold, with cream or ice cream, or both!
Suitable to freeze.

This is an old family recipe from Sam’s mum – full points awarded from this cake club!

Published in: on May 25, 2010 at 20:15  Leave a Comment  

Date and Walnut Cake

In a shocking development in the Cake Club story, Amy today served up a cake that brazenly flouted the Second Rule of Cake Club, being that cakes should have “substantial sugar and fat content.” Not only was there no butter in her offering, but it clearly had a hole in the centre, thereby cheating hungry cake lovers of a goodly proportion of their rightful slice o’ cake. In fact, this cake was blatantly and unapologetically healthy, which is not at all what the doctor (of philosophy) ordered. However, it was undeniably delicious, and therefore earns a place in the roll of honour as Most Wholesome of 2010. Her report follows.

Date and Walnut Cake
1 cup chopped dates
1 cup walnuts
1/2 cup sugar
2 tbsp flour
1 tsp baking powder
2 large eggs
1 tsp vanilla

Topping
Quark, ricotta or whipped cream
Chopped dried fruit and/or nuts

Line the bottom of a 23-cm cake tin with baking paper and spray sides with cooking spray.
Chop the dates, walnuts, 1/4 c sugar, flour and baking powder in a food processor until the dates and nuts are as fine as coarse breadcrumbs.
In another bowl beat egg whites with 1/8 cup sugar until peaks turn over.
In another bowl beat yolks with 1/8 cup sugar and vanilla until thick and creamy.
Combine all three mixtures, folding together lightly.
Bake at 180°C for about 30 mins, until centre springs back.
Leave for 10 mins then turn out onto rack to cool.
Top with whipped cream, quark or ricotta and garnish with chopped dried fruit and nuts.

The recipe came from my boyfriend’s mother who photocopied it out of some long lost cookbook many years ago.

Published in: on May 4, 2010 at 19:11  Leave a Comment