Michael E. Generalisticky date cake for wesley
September 5th 2007 01:51
Wesley worked the wood fired pizza oven at Corque for a time, while he did plastering during the day. of course with the building boom still driving the canberra economy he soon found more than enough plastering jobs to fill his weeks 2 times over. the main reason he was cooking pizzas a few nights a week was for the enjoyment. this is a recipe for what he cooked at home, i originally gave it to him for a birthday party he catered for but with that version lost here is the replacement
Sticky date cake with butterscotch sauce3 cups pitted & dried dates
600ml water
2 teaspoons bicarb
200gms butter chopped and softened
2.5 cups brown sugar
6 eggs
250grms self raising flour
250grams plain flour
method
1. heat oven to 180 deg/cels grease a 25cm cake tin and line with baking paper.(the grease holds on the paper) have the paper go 2 inches above the tin.
2. place the dates in a medium pan with the water. on high heat bring to the boil, once there add the bicarb and take off the heat. lat the dates sit for 5 minutes then purre using a stick blender (a heat proof stainless one preferably) or food processor.
3. beat butter and sugar together til light and fluffy (traditionally this was done with a wooden spoon, wesley has the arm strenth for this method, us regular mortals use a electric beater) once fluffy start adding eggs incorporating one at a time. then stir in cooled date mix and sift in the flours, mix till even colour is achieved. pour into tin and bake uncovered for 45 mins to an hour. sit the cake for 15 mins once out, then remove mould and cool right side up on a rack for the recipe for the butter scotch sauce click here
serve this with ice cream or cream and some strawberries to combat the over whelming richness of this dish.
Variations
a)add 300 grams choc chips to the recipe
b)omit half the dates and add chopped dried figs boiled in 100mls water and drained
c)walnuts pecans pinenuts and almonds copuld be added also
d)if yopu use lite sour cream instead of butter and spoon for spoon sugar substitute the cake can be made a bit more diet freindly, then serve with packet custard sweetned artificially, this would almost halve the caloriesand significantly lower the fat.
have fun cooking regards, dave
Sticky date cake with butterscotch sauce3 cups pitted & dried dates
600ml water
200gms butter chopped and softened
2.5 cups brown sugar
6 eggs
250grms self raising flour
250grams plain flour
method
1. heat oven to 180 deg/cels grease a 25cm cake tin and line with baking paper.(the grease holds on the paper) have the paper go 2 inches above the tin.
2. place the dates in a medium pan with the water. on high heat bring to the boil, once there add the bicarb and take off the heat. lat the dates sit for 5 minutes then purre using a stick blender (a heat proof stainless one preferably) or food processor.
3. beat butter and sugar together til light and fluffy (traditionally this was done with a wooden spoon, wesley has the arm strenth for this method, us regular mortals use a electric beater) once fluffy start adding eggs incorporating one at a time. then stir in cooled date mix and sift in the flours, mix till even colour is achieved. pour into tin and bake uncovered for 45 mins to an hour. sit the cake for 15 mins once out, then remove mould and cool right side up on a rack for the recipe for the butter scotch sauce click here
Variations
a)add 300 grams choc chips to the recipe
b)omit half the dates and add chopped dried figs boiled in 100mls water and drained
c)walnuts pecans pinenuts and almonds copuld be added also
d)if yopu use lite sour cream instead of butter and spoon for spoon sugar substitute the cake can be made a bit more diet freindly, then serve with packet custard sweetned artificially, this would almost halve the caloriesand significantly lower the fat.
have fun cooking regards, dave
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