175 g (6 oz) stoned dates, finely chopped
45 ml (3 tbsp) boiling water
finely grated rind of 1 orange and 45 ml (3 tbsp) juice
175 g (6 oz) butter or block margarine
175 g (6 oz) caster sugar
3 eggs, beaten
5 ml (1 tsp) ground mixed spice
5 ml (1 tsp) ground ginger
200 g (7 oz) self-raising flour
45 ml (3 tbsp) boiling water
finely grated rind of 1 orange and 45 ml (3 tbsp) juice
175 g (6 oz) butter or block margarine
175 g (6 oz) caster sugar
3 eggs, beaten
5 ml (1 tsp) ground mixed spice
5 ml (1 tsp) ground ginger
200 g (7 oz) self-raising flour
method
1. Put the dates into a small bowl. Pour over the boiling water and add the orange rind and juice. Leave aside for a few hours, preferably overnight.
2. Grease a 1.4 litre (2 1/2 pint) ring mould.
3. Cream the butter and sugar until pale and fluffy and beat in the eggs, a little at a time.
4. Sift the spices and flour together and fold into the creamed mixture with the date mixture. Spoon into the prepared ring mould and level the surface.
5. Bake in the oven at 170°C (325°F) mark 3 for 40 - 45 minutes, or until firm to the touch. Turn out carefully on to a wire rack.
2. Grease a 1.4 litre (2 1/2 pint) ring mould.
3. Cream the butter and sugar until pale and fluffy and beat in the eggs, a little at a time.
4. Sift the spices and flour together and fold into the creamed mixture with the date mixture. Spoon into the prepared ring mould and level the surface.
5. Bake in the oven at 170°C (325°F) mark 3 for 40 - 45 minutes, or until firm to the touch. Turn out carefully on to a wire rack.
serving amount
serves 6 - 8
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