I use this recipe a lot for weddings. I also make it for us, as a family, a lot as it really is delicious.
You'll need:
200g Dates
200g Butter - cut into cubes.
300g Muscovado Sugar.
2 eggs.
50g fresh or frozen root ginger, grated.
Grated zest of 1 unwaxed lemon.
200g Self Raising flour, sifted.
1 Bramley Apple, approx 250g, peeled, cored and cubed (pea size pieces).
Then you:
- Heat oven to 160c/fan 140c.
- Butter and line a 20cm cake tin.
- Place dates into a bowl and cover with boiling water.
- Melt butter in a large pot, then stir in sugar.
- Allow to cool slightly. Beat in the eggs, ginger and lemon zest.
- Drain the dates and finely chop them. Scrape them into the pan and then mix.
- Stir in the flour then the apple.
- Spoon into the cake tin, place the tin on a baking sheet (stops cake cooking unevenly).
- Bake for approx. 1 - 1.1/4 hours until well risen. A skewer inserted into the cake should come out with a few moist crumbs sticking to it.
- Leave to cool in the tin. If wrapped well this cake will keep for at least a week and it definitely improves with age.
