Skip to main content

Date Cake

Hello!! I know I've been missing for some time, I have lots to blog about, from the new baby to recipes tried to adjusting to being a mother of two... but I shall skip all those for now. Haha.

Yesterday I tried making date cake. I don't like eating dates on its own, I do eat them when they are squashed and all watered down in overnight oats.

Since I saw FFL and smittenkitchen try out date cakes and smittenkitchen loved it despite not loving dates, I thought I'd give it a try.

Date Cake from taste.com.au (I always trust AU and UK websites for desserts!)

250g dates, pitted and chopped (I just tore them using hands)
1 tsp baking soda
1 1/2 cups boiling water
125g butter, softened
3/4 cups brown sugar
2 eggs
2 cups self raising flour (I used normal flour + 1 1/2 tsp baking powder)
Chopped walnuts, slivered almonds

  1. Soak the dates in the boiling water for forever. Hahaha no la they recommend 20 minutes but I took a couple of hours because I was busy handling two kids.
  2. Cream butter and sugar. Add one egg at a time, mixing the batter well.
  3. Add the flour and date mixture alternately and mix well.
  4. Transfer to an 8 inch pan and bake for 40-45 minutes. I go and use a 7 inch pan (recipe said 7 inch high not 7 inch wide hurhur) so I took 1 hour 10 minutes.



All baked and ready to taste! 


Here's a close up. It's moist and since I didn't mince the dates, there were shreds of it in the cake. It's good, especially after a day, but I can't say there's no date taste at all. The recipe calls for caramel sauce drizzled on top but I think because it's so sweet I think it'll be better with vanilla sauce or light cream cheese frosting, but I haven't got the time for that. Haha.
Labels:

Comments

Post a Comment

Popular posts from this blog

Daiso Ramekins

Finally finally went to Daiso!! Wanted to go there for ages already! The first thing I came in, went to the cooking section. Found my ramekins! But they're not white. Oh wells. Can't be choosy for $2 ramekins! There were white ones, but super small white ramekins. And pie tarts too! Oooh so tempting! But I don't know when I'll make tarts hurhur. Actually I'm still thinking what I should bake using these ramekins. I remember having one of those "I wish I had ramekins right now" moments but I can't remember when. Maybe when I was making lava cake . Daiso is evil. It's so cheap you just feel like coming back again! Oh and did I mention there's a $2 weighing scale?! Measures up to a kilo but that's quite alright for baking isn't it! I mean, $2!! Dirt cheap lah. Not sure about the accuracy though. Didn't do much cleaning last weekend, very much spent lazing around at home just like what weekends should be like. I love being at ho...
1 comment
Read more

Stir Fried Udon

My baby loves this! Recipe adapted from here . 1 onion, sliced 3 cloves garlic, minced 2 packets udon noodles 1 carrot, julienned  250g mushrooms 2 chicken fillet, sliced 2 stalks spring onions 3 tbsp dark soy sauce 2 tbsp oyster sauce 1 tbsp sushi vinegar (replacement for mirin) 2 tsp brown sugar 1 tsp artificial vinegar Recipe doesn't call for onion and garlic but those are pretty much base ingredients for stir fries so might as well. Made this for quick lunch for the kids since they were home alone. 
Post a Comment
Read more

Chicken Rice (just the rice)

Need to jot this down! I have an earlier recipe for Hainanese Chicken Rice but this version is without proper chicken stock hence it's fuss free. Chicken Rice (just the rice) Skins from several boneless chicken thighs 2 tbsp sesame oil 1 lemongrass, bruised 1 onion, sliced 8 garlic cloves, pounded 2 inches ginger, pounded 2 cups rice, washed 3 cups water + 2 cubes chicken stock 1/2 tsp salt 5 knots of pandan leaves Fry the chicken skin until slightly crispy and the oils ooze out, together with the sesame oil. Add in the lemongrass and onions and fry until golden. Add in garlic and ginger. Add in rice and fry for a few minutes before adding the chicken stock water, salt and pandan leaves. Let it come to a boil, then reduce heat to a simmer and let it cook for about 15 minutes. I used 4 cups water instead and it was kinda soggy so I'm guessing 3 cups should be sufficient. Also, cooking the rice in a pot is way easier than having to transfer into a rice cooker. Chili for Chicken R...
Post a Comment
Read more