Unlike nuts and raisins, you don’t bite into dates while eating a slice of the cake. They disintegrate and get lost in the batter adding a beautiful flavor and moisture to the cake.
From Sugar Et Al
The cake tastes best when warm. If you want to be fancy with it, you can serve butterscotch or caramel sauce alongside. Whipped cream would be great too. And if you are somewhere in this part of the world, chances are that you may want some ice-cream to go with it!
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Ingredients
Makes a 9 inch bundt cake
Instructions
The cake tastes best when warm. If you want to be fancy with it, you can serve butterscotch or caramel sauce alongside. Whipped cream would be great too. And if you are somewhere in this part of the world, chances are that you may want some ice-cream to go with it!
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Makes a 9 inch bundt cake
- 150g butter, chopped
- 1 cup brown sugar
- 11/4 cup chopped pitted dates
- 1 teaspoon mixed spice
- 11/4 teaspoon bicarbonate of soda
- 2 large eggs, lightly beaten
- 2 cups self-raising flour, sifted
- 1/2 cup nuts and seeds of your choice (sunflower kernels, walnuts, cashews, pepitas, raisins)
- 1 cup grated carrot
- Preheat oven to 180 degrees C (160°C fan-forced). Lightly grease a 9 inch bundt cake pan.
- Place butter, sugar, dates, spice and 11/2 cup cold water in a saucepan over medium heat. Cook, stirring, for 4 minutes or until butter has melted and sugar dissolved. Bring to the boil. Remove from heat. Stir in bicarbonate of soda. Cool for 30 minutes.
- Stir in eggs. Add flour, nuts and grated carrot. Stir to combine. Pour into prepared pan. Bake for 50 minutes or until a skewer inserted in centre comes out clean. Cool in pan for 10 minutes. Turn out onto a wire rack to cool completely. Dust with icing sugar and serve.
