275 g (10 oz) 2 1/2 cups wholemeal (whole grain) flour
7.5 ml (1 1/2 tsp) Bicarbonate of soda (Baking soda)
1 tsp (5 ml) salt
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground ginger
1/2 stick (4 Tbsp) 2 oz (50 g) butter
225 g (1/2 lb) 1 cup molasses
1 cup (8 fl oz.) 1 cup buttermilk
125 g (1/4 lb) chopped pressed dates
butter for greasing 2 lb (900 g) loaf tin (5-cup bread pan)
7.5 ml (1 1/2 tsp) Bicarbonate of soda (Baking soda)
1 tsp (5 ml) salt
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground ginger
1/2 stick (4 Tbsp) 2 oz (50 g) butter
225 g (1/2 lb) 1 cup molasses
1 cup (8 fl oz.) 1 cup buttermilk
125 g (1/4 lb) chopped pressed dates
butter for greasing 2 lb (900 g) loaf tin (5-cup bread pan)
method
1. Heat the oven to gas mark 4/ 180°C (350°F).
2. Toss the flour in a mixing bowl with the soda, salt and spices.
3. Cream the butter in a bowl and gradually beat in the molasses.
4. Beat in the flour, alternately with the buttermilk.
5. Fold in the chopped dates.
6. Put the mixture into a greased 900g (2 lb) loaf tin (bread pan) and smooth the top.
7. Bake the cake for 50 minutes and turn it onto a wire rack to cool.
2. Toss the flour in a mixing bowl with the soda, salt and spices.
3. Cream the butter in a bowl and gradually beat in the molasses.
4. Beat in the flour, alternately with the buttermilk.
5. Fold in the chopped dates.
6. Put the mixture into a greased 900g (2 lb) loaf tin (bread pan) and smooth the top.
7. Bake the cake for 50 minutes and turn it onto a wire rack to cool.
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