Friday, March 11, 2011

Eggless date and nut cake [k]


Mum: We have so many dates! What to do with all these dates.. I feel like something with walnut and date.


Me: Free time = baking time! I know, i'll make something walnut-y and date-y!! Mum'll love it!

A daughter may outgrow your lap, but she will never outgrow your heart
- Author Unknown

Eggless date and nut cake
** This cake was developed by the AWW kitchen for those who are intolerant to eggs. Recipe slightly adapted.

1 cup honey
1 cup water
30g butter 
2 1/4 cups wholemeal self-raising flour (if you prefer a lighter cake, use half white SR flour)
2 tsps mixed spice
2 tbs brandy (optional. using only 2 tbs that is.. haha)
1 1/2 cups coarsely chopped seeded dried dates
3/4 cup coarsely chopped walnuts
1/4 cup slivered/flaked almonds

  1. Preheat oven to moderate (180*C/160*C fan-forced). Grease deep 19cm-square cake pan; line base with baking paper
  2. Stir honey, the water and butter in medium saucepan over low heat until butter melts.
  3. Combine sifted flour and spice, dates and nuts in medium bowl; stir in warm honey mixture. 
  4. Spread cake mixture into pan. Bake, uncovered, about 40 minutes. Stand cake 5 minutes then turn onto wire rack; turn cake top-side up to cool.
 Serve with good vanilla ice-cream or warm custard; and a cuppa on the side.

Dense date and nut goodness!

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