A while ago I was saying that I couldn't get 'block dates' for cakemaking as supermarkets don't keep them nowadays. Bernard kindly sent a message to say that 'pitted dates' are available in Thame market so last Tuesday I went to the stall, perfectly identified by Bernard, and was able to purchase a packet. The date cake above is the result. There's one snag with this cake - I use an American US silicone 'tin' which means the cake is too long for any of my cake containers - I have to eat a sizeable chunk while it's hot... how sad.The recipe comes from the WI Book of Cakes and I use it all the time - I'm much better at rubbed-in cakes than the creaming method, so here goes, in case you'd like to have a try-
20 minutes to make, about 55 mins to cook.
(8 oz SR flour
(1 tsp mixed spice, 1/2 tsp ground nutmeg. Mix these together in the bowl.
4 oz margarine Rub into the flour.
4 oz sugar Stir into mix.
6-8 oz mixed fruit Add to bowl.
(1 egg Whisk the egg in a basin or measuring jug.
(milk Add milk to make 5 fl. oz.
(1 tbsp jam, syrup or marmalade to add to this mix if wanted. Mix well.
Add to mixing bowl, making a soft, dropping consistency.
Put into 6" cake tin or a silicone mould, bake for c. 55 mins at 150C or 300F or Mark 4 for Gas.
Dribble what's left of the egg/milk mix over the cake, shake sugar over it and get a shiny, crunchy top. Definitely a cut and come again sort of cake.
(Why do other people's recipes look so tidily printed and mine's a mess? Narrow column to write in perhaps? Grrr!)