I imported this recipe from Australia, while I was there on a trip visiting my foodie relatives - this is their go-to cake.
I still have the scrap of paper which I wrote this recipe on five years ago. That paper is full of stains and spots from so many times I've made it. This cake is so easy to make and so easy to remember the recipe that I really don't need it anymore. I use the scrap paper with the recipe on it as a cool background for my photographs.
Five reasons to make this cake:
It's really tasty
It's really easy to make
This recipe uses only 2 ounces of butter!!
Kids love it because it looks like a chocolate cake
It stays moist for up to 4 days.
In addition to being posted here, this recipe can be found in Shaily's "Holiday" cookbook. Enjoy, Danya.
Ingredients for 1 small loaf pan 8" x 4"
1/2 pound (8.8 oz.) dried dates, pits removed or vacuum packed dates (not date spread)
1¼ cups water
1 teaspoon baking soda
2 oz. (1/2 stick) butter, softened
¾ cup sugar
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