Ingredients

a little unsaturated spread, for greasing 250 g (8 oz) stoned dates
300 ml (1/2 pint) water 175 g (6 oz) seedless raisins
125 g (4 oz) sultanas 125 g (4 oz) currants
50 g (2 oz) candied mixed peel, chopped 175 g (6 oz) wholemeal plain flour
3 teaspoons baking powder 1 teaspoon mixed spice
grated rind and juice of 1 orange or lemon 25g (1 oz) ground almonds a few flaked almonds, to decorate
The pureed dates ad as a fat substitute in this recipe and bind all the full together to produce a cake that is rich enough for a Christmas cake Just add almond paste, icing and Santa of course!

Instructions

1.Grease a 1 kg (2 lb) loaf tin. Place the dates in a saucepan with the measured water and heat gently until they are soft. Remove from the heat and mash with a fork until puréed.
2.Place the date purée in a bowl with all the remaining ingredients, except the flaked almonds, and 4 tablespoons of water. Mix together well. Spoon the mixture into the prepared tin and level the top Sprinkle with flaked almonds.
3.Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 14 hours untila skewer inserted into the middle comes out clean. Towards the end of cooking you may need to protect the top of the cake with foil.
4. Allow the cake to cool a little in the tin, then turn out and finish cooling on a wire rack.

The pureed dates ad as a fat substitute in this recipe and
bind all the full together to produce a cake that is rich
enough for a Christmas cake Just add almond paste, icing
and Santa of course!

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