Dark Date Cake
This recipe is sufficient for 2 loaves; the cake keeps well, or you can freeze one for later. Because it contains no eggs and only a little shortening, it is suitable for those avoiding cholesterol, although I must say I like it well buttered! As the dates are soaked in Nerada Tea, you can use the cheapest ones, which can otherwise be very dry.
500 g dates, chopped
500 ml (2 cups) Nerada Black Tea
40 g (2 tblspn) margarine or butter
375 g (1 ½ cups) caster sugar
2 tspn bi-carbonate of soda
610 g (4 cups) SR flour
2 tspn ground cinnamon
2 tspn ground mixed spice
- Preheat oven to 180ºC
- Pour Nerada Tea on dates in a microwave-proof bowl or small saucepan, microwave 3 minutes on high (or simmer 5-10 minutes) until fairly mushy and the tea is largely absorbed.
- Add butter or margarine, stir until melted, then add sugar and bi-carbonate of soda, mixing well. Stir in spices and flour, mixing until smooth. The mixture will be quite thick.
- Spoon into 2 greased loaf tins, and bake in a preheated oven for 40-50 minutes.
- Stand in tin for 10-15 minutes before removing and cooling on a wire rack. Wrap in foil to store or to freeze.
- Serve plain or buttered with your favourite Nerada Tea