This is a hearty loaf cake which matches well with cold weather or as many parts of the world enjoy dates and figs throughout the year this is for you too. I live in Japan and dates are not very popular so this recipe has helped push me to enjoy fruits that normally I would not experience if I did not bake for myself.
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| Sliced dried figs decorate the top |
Ingredients
100 grams dates
50 grams soft figs
1 tablespoon molasses
1 tablespoon baking soda
150 grams warm water
200 grams flour
½ teaspoon baking powder
½ teaspoon cinnamon
70 grams brown sugar
50 grams room temperature butter
1 egg
30 grams walnuts (cut to bite size pieces)
20 grams milk
1. Cut the dates and figs to bite size pieces. Heat
the water, baking soda, dates and figs and molasses in a small sauce pan on a low heat for
2 -3 minutes. Pour into a bowl and cool.
2. Heat the butter in a sauce pan until it turns a light brown
color. Remove from the heat and pour into a bowl to cool.
3. In a bowl sift together the flour, baking
powder, brown sugar, and cinnamon. Add the dry fruit/water mixture in portions. Next
add the egg in portions, the milk, and then the
butter in portions. Lastly, add the walnuts.
4. Pour into a baking loaf which has been lightly buttered and floured and bake in preheated oven (180 degrees
Celsius) for 40 – 45 minutes.
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| The generous amount of fruits makes this a delicious cake |
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| Right out of the oven Baking paper is used instead of butter & flour to line the baking tin |
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