- Beverages (2)
- Breakfast (16)
- Entrees (40)
- food photography (24)
- General (47)
- Holidays (25)
- Main course (53)
- Recommendations (14)
- Restaurant Reviews (8)
- Salads (16)
- Side Dishes (30)
- Soups (13)
- Sweets (61)
- Video (6)
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:
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
2 eggs
1 cup self raising flour
For decoration:
⅓ cup walnuts (not mandatory)
Preparation:
Playing Around: Add 2 bananas during the 5th step (with the dates) and mash coarsely with a fork. Highly recommended!
I’m delighted! After reading your post I can tell you are passionate about your writing. Keep up the great work and I’ll return for more! Thank you.
Deanna replies: Inga-Thanks so much for the compliment! Check back each Thursday- that’s when put up our new posts.