Apple & Date Cake

 

I like cakes that are moist, not too sweet and without sugary icing on top.  This one ticks all the boxes.  I use apples, but pears also work well.  This recipe is sourced from Grace, a friend of mine in Perth who provides lovely refreshments for everyone after Sunday morning services at the Claremont Baptist Church where John and I sometimes attend.  Her cakes would be quickly demolished by the congregation hungry after listening to a long sermon!

Serves 8-10

INGREDIENTS

• 2 large cooking apples (such as Granny Smith), peeled and diced
• 1 cup dates, halved
• ½ teaspoon bicarbonate of soda
• 1 cup boiling water
• 185g / 6½ oz unsalted butter, in room temperature
• ¾ cup caster sugar
• 1 egg
• 2 cups plain flour, sifted

METHOD

1. Grease a 23cmx23cm / 9"x9" square cake pan.  Line base and sides with baking paper.
2. Combine apples, dates, bicarbonate of soda and boiling water in a bowl.  Cover and let cool.
3. Cut butter into cubes, then add with sugar into another bowl.  With an electric mixer, beat for a few minutes until the mixture is pale in colour and fluffy.  Beat in the egg.
4. Transfer the mixture into a large bowl.  Stir in the sifted flour and apple mixture.
5. Pour cake mixture into the prepared cake pan.  Bake in a preheated 160°C/320°F oven for 1 hour.  Test by inserting a knife into the centre of the cake.  It is ready if the knife comes out clean.
6. Turn the cake onto a wire rack to cool completely before serving.