With Custard and Fruit
I love it when I don’t have to start my post with a whine about the weather. The weather has been perfect. This week the car is sparkling clean, on the outside, because it has been raining (don’t ask about the interior).
I always have a jar of dates and lots of nuts and dried fruits in my cupboard, so when I came across this beautiful date cake topped with cherries and almonds, I knew, I had to make it. I made the cake the following day and I have no regrets whatsoever.
I loved the way the colours blended on the cake slices. I almost didn’t eat it. I just wanted to sit and admire it. In the end, I had to eat it, grudgingly. It tasted fabulous, served with some freshly made custard and fruits on the side. I went to bed smiling. If you love dates, I promise you’ll love this cake and if you love almonds and cherries, you’ll become hooked, forever.
Date Cake with Cherry Almond Topping
Preparation time: 20 minutes; Baking time: 50-70 minutes; Makes: 1 x 8-inch square cake
Original Recipe from Cakes and Slices Cookbook (Australian Women’s Weekly)
- 225g (1¾ cups, 7oz) all-purpose flour
- 2 teaspoons baking powder
- 250g (1½ cups, 9oz) chopped dates
- 60ml (¼ cup) boiling water
- 190g (¾ cup, 7oz, 1.6 stick) butter
- 180g (1 scant cup, 6½oz) sugar
- 3 eggs
- 45g (⅓ cup) slivered almonds
- 90g (¼ cup) chopped glace cherries
- Grease a 20cm (8 inch) square cake pan. Line base and sides with parchment (greaseproof) paper. Combine dates with water in a bowl. Cover, cool to room temperature. Sift the flour and baking powder. Set aside.
- Cream butter and sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time, beat until combined.
- Stir in the sifted flour in two batches. Spread half the mixture evenly into prepared tin. Combine remaining mixture with undrained date mixture. Spread on top. Sprinkle with almonds and cherries. Bake at 325°F (160°F) for about 50-70 minutes, or until a skewer inserted in the middle of the cake, comes out clean. Stand 5 minutes before turning on wire rack to cool.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Point to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked at 325°F 160°F for 65 minutes.
- Last Updated: March 28, 2018