val's blue ribbon date cake
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A winning date cake from Val Jansz, a recipe from the 1950's that always pleases. A buttery, rich date cake dotted with walnuts and served with tea/coffee. Serve either with butter (my favourite) or top with a simple coffee icing.
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yield
20 serving(s)
prep time
3 Hr 15 Min
cook time
1 Hr 30 Min
method
Bake
Ingredients For val's blue ribbon date cake
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500g (1 lb) dates
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1 cup strong hot tea
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1 1/4 ts bicarb soda
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300g (10 oz) butter
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1 1/2 cups brown sugar
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1 ts vanilla essence
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2 tb each - brandy and sherry (or omitt and use 4 tb milk)
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1 cup chopped walnuts
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1 1/2 cups plain flour
- COFFEE ICING - OPTIONAL
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1/2 cup butter
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300g (10 oz) icing (confection) sugar, sifted
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2 tb instant coffee powder
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1 tb boiling water
How To Make val's blue ribbon date cake
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1Snip the dates using kitchen scissors and place into a bowl. Pour the hot tea over the top and let rest for 3 hours or up to over night.
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2After 3 hours :- pre heat oven to 180oC (365oF). Line and grease a 22cm (9 inch) square tin. I like to use two loaf tins.
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3In a bowl, cream the butter and sugar until light and fluffy. Add in the eggs, vanilla and alcohol. Add the chopped nuts and flour alternatively with the date mixture. Fold gently.
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4Pour into the pre pared tin(s) and bake in the pre heated oven. If making one cake bake for 90 - 120 minutes. If making two loaves, bake for 55-65 minutes.
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5Cool in the tin(s) for 15 minutes. Turn out on to a wire rack and let cool completely before icing or enjoy warm or cold with butter.
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6Coffee icing: Cream the butter and sugar in a bowl. Combine the coffee to the water and pour into the creamed mixture and stir well.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Val's Blue Ribbon Date Cake:
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