Real Recipes From Real Home Cooks ®

val's blue ribbon date cake

Recipe by
Betty Bramanis

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.

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

  • 500g (1 lb) dates
  • 1 cup strong hot tea
  • 1 1/4 ts bicarb soda
  • 300g (10 oz) butter
  • 1 1/2 cups brown sugar
  • 1 ts vanilla essence
  • 2 tb each - brandy and sherry (or omitt and use 4 tb milk)
  • 1 cup chopped walnuts
  • 1 1/2 cups plain flour
  • 1/2 cup butter
  • 300g (10 oz) icing (confection) sugar, sifted
  • 2 tb instant coffee powder
  • 1 tb boiling water

How To Make val's blue ribbon date cake

  • 1
    Snip 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.
  • 2
    After 3 hours :- pre heat oven to 180oC (365oF). Line and grease a 22cm (9 inch) square tin. I like to use two loaf tins.
  • 3
    In 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.
  • 4
    Pour 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.
  • 5
    Cool 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.
  • 6
    Coffee icing: Cream the butter and sugar in a bowl. Combine the coffee to the water and pour into the creamed mixture and stir well.