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:

1. It’s really tasty
2. It’s really easy to make
3. This recipe uses only 2 ounces of butter!!
4. Kids love it because it looks like a chocolate cake
5. 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

2 eggs

1 cup self raising flour

For decoration:

⅓ cup walnuts (not mandatory)

Preparation:

1. Preheat oven to 350° F. and grease the pan.
2. If you are using the vaccum pack dates make sure that all of the pit particles are removed – from my experience there always are some stragglers. Just feel your way through the dates and take out the pits you may find. Beware – it’s sticky, but it’s better to get a bit messy than to have a run-in with a hard piece of cake.
3. In a medium saucepan, heat the dates and water over medium heat while occasionally stirring and breaking up the dates until boiling. Remove from heat and let chill for 5 minutes.
4. Add the baking soda to the dates and mix. (Don’t be alarmed, the mixture will rise).
5. Using a stand mixer fitted with a paddle attachment, mix together the butter and sugar until the mixture is light. Add the eggs and flour and mix until the batter is smooth.
6. Add the dates to the batter and stir until all ingredients are incorporated. (The batter will be quite runny – don’t worry, that’s the way it’s supposed to be and that’s what makes this cake so moist). Pour the batter into the greased pan and sprinkle the walnuts evenly on top.
7. Bake for 35-40 minutes, until a toothpick comes out dry (with a bit of “bread crumbs”).

Playing Around: Add 2 bananas during the 5^th step (with the dates) and mash coarsely with a fork. Highly recommended!