I made this cake for a farewell party. This tastes awesome. When pineapples are in season try making them for a change and I am sure that you are going to love this recipe. I guarantee my my recopies 100%.
if you are using canned pineapple make sure to drain well before using. But its worth trying with fresh pineapple.
When baking the cake if the cake is going darker on top lower the temperature to 150 c and bake several more minutes extra or cover the top of the cake with a foil. This cake needs time to rest after baking. If you can bake the day before it s going to be the best. So it helps to set well. And always the fruit cakes are nicer the next day. You cant stop eating after. Trust me even even no crumbs left from this cake. 🙂
This loaf cake is copy cat of a banana and date loaf I recently had in an organic coffee shop. It was really nice and warm with lots of butter.Before serving make sure to warm it for 30 seconds in the microwave with some extra butter. The butter goes through the warm bread and gives a nice taste to it.
If you are after a healthy option try with out butter. I only used 75g butter for the whole loaf. I love this loaf with out any butter too. I love dates. These days fresh dates are available due to Ramadan season. I really want to use them in my recipes. So I am working on several more recipes. If you are a date lover wait for more uploads.
- 130g dates
- 70ml Boiling Water
- 75g Butter
- 240g Self Raising Flour
- 2 Eggs
- 2 Well Ripped Bananas
- 70g Brown Sugar
- 1/2 tsp Bi carbonate of Soda
- Preheat the oven to 180c.
- Prepare a 6x4inch loaf pan. (You can always halve this recipe)
- In to a pot add the dates and the butter and bring it to boil. After add 1/2 Tsp bicarbonate of soda and mix well and leave aside.
- Add banana, brown sugar, vanilla, & eggs and mix well about 2 minutes.
- After add the dates and mix well. (Its all right to use slightly cold dates or medium hot)
- Next add the flour and mix really well scraping down the ends.
- Add the cake mix in to the loaf pan about 30 min to 50 minutes or until a skewer inserted comes out clean.
- Cool on a wire rack.
- Use with butter or as it is.
I have done so many ways of doing date cakes. This is one of them. This can be used as a cake it self or even as a dessert. dates are are less expensive and rich in lots of nutrients. You can always serve this for dessert after pouring a bit of caramel sauce or even with cream.
When I have dates I do a big batch of them and freeze in individual snack bags. Even you can serve them with a coffee for an unexpected visitor. When buying dates its best to use fresh ones. Dried dates should be bright in colour.
Cooking dates makes it so soft and mushy to a texture which is ideal for a cake. It makes the cake very soft and moist too. All you need to do is to mix everything in the same pot and pour it to a tray. Hope you will enjoy!
Rich & Moist Date Cake
- 600g Dates
- 160ml Cold water
- 2 Eggs
- 1 Tsp Vanilla
- 11/2 Cups self raising flour
- 1 tsp bicarb
- 100g Brown sugar
- 125g Butter
- Add dates, water and brown sugar in to a pot and bring it to the boil.
- Take out and add butter and bicarb and mix well. Leave to cool.
- Next add eggs into a mixing bowl and beat well. Next add the flour and dates and mix well.
- Pour the mixture in to a 9×9 inch baking tray and bake on 180c about 45 min.
- Leave on wire racks to cool completely.
- You can freeze this cake too.
My husband loves to have a piece of cake with his cup of tea or coffee all the time. With out making all the rich cakes I tried to make this cake in a big batch and slice and freeze in individual snack bags. So when ever you feel like having a slice all you need is to thaw or microwave for 30 seconds.
I use any kind of a front that’s available in my pantry. There are no such thing that you need to use what I used. Use what you have. All you need to follow is the measurements. If you are using two different types of fruits only count all and divide by two. Simple as that.
When the loaf is cool enough to handle slice and put them in individual snack bags and freeze them for future use. This lovely cake is good for tea as well as kids lunch boxes too.
If you want to do only one loaf please half the recipe. It works well.
- 250g dates
- 150g diced. Prunes
- 150g figs
- zest of one orange
- 150g apricots
- 50g mulberries
- juice of one orange
- 150ml dark tea
- 100g melted butter
- 200g brown sugar
- 450 gself raising flour
- 30g teff seeds
- 50g chia seeds
- 50g flax meal
- 3 Eggs
- Add all the fruits in to a bowl with hot tea mix well.Next add lemon zest & the orange juice and mix.
- Cover and leave to soak overnight.
- Add butter and sugar into a mixing bowl and whisk well.
- Add eggs and whisk again.
- Add teff,chia,and flaxmeal and flour.
- Next add the soaked fruit and mix well.
- put it into a loaf pan & bake on 150c about 11/2. Hours or until a skewer inserted comes out clean.
- cool on a wire rack before slicing.