Or more correctly, a cake with some date.
It looks a bit like a coffee iced doughnut, doesn’t it? Or perhaps a bagel spread with peanut butter. But no, it’s a full sized cake. Which is just as well, because I’ve made serious inroads into it. The cake has comforting, Mum’s kitchen-type aromas, and makes me think of family Sunday lunches – the smell reminds me of my mother’s apple crumble, which is the cinnamon and ground cloves at work.
Applesauce Date Cake with Fudge Icing
1 ¾ cups self raising flour
¼ tsp salt
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp baking powder
¼ cup butter
1 cup firmly packed soft brown sugar
1 large egg, beaten
1½ cups unsweetened apple sauce
½ cup raisins or sultanas
½ chopped pitted dates
½ cup chopped walnuts or pecans (optional)
¼ cup butter
½ cup firmly packed soft brown sugar
3 tblsps milk
½ tsp vanilla essence
1 cup sifted icing sugar
Preheat the oven to 150°C/300°F.
Grease and flour a large bundt or tube tin.
Whisk together flour, salt, spices and baking powder.
Beat together butter and sugar till light and fluffy. Scrape down often.
Mix in the beaten egg. Scrape down some more.
Add first some flour mix, then some applesauce, and continue alternating till they are gone, ending with the flour mix.
Fold in the raisins, dates and if you are using them, the nuts.
Pour into prepared tin, and bake for about 75 minutes, or until a skewer comes out clean. Cool on a wire rack.
Make icing by melting butter in a pan, adding the sugar, and boil for 2 minutes. Pour in milk and stir until it returns to the boil.
Remove from heat, cool for 5 minutes, and then beat in the vanilla and icing sugar. Spoon generously over the cake. It sets just like home made fudge. Don’t burn your tongue when you lick the spoon…
You can, if you prefer, substitute more dates instead of the raisins, or vice versa. I know lots of people like nuts in cake. I don’t, but I’ve given quantities in case you do!
Now, go and put the kettle on, and cut yourself a generous slice. We’ll see you in half an hour…