300 ml (1/2) pint boiling water
1 1/4 teaspoons bicarbonate of soda
175 g (6 oz) dates, stoned and finely chopped
175 g (6 oz) butter or margarine
350 g (12 oz) granulated or brown sugar
3 eggs
300 g (11 oz) flour, sifted
1 1/4 teaspoons bicarbonate of soda
175 g (6 oz) dates, stoned and finely chopped
175 g (6 oz) butter or margarine
350 g (12 oz) granulated or brown sugar
3 eggs
300 g (11 oz) flour, sifted
method
1. Dissolve the bicarbonate of soda in the water. Add the dates and leave to cool.
2. Cream together the fat and sugar, then beat in the eggs.
3. Alternately, fold in the flour and the date mixture.
4. Turn into a greased and lined 25 cm (10 inch) baking tin and bake in a preheated moderate oven 180°C (350°F), Gas Mark 4 for 50 minutes or until the top of the cake is firm.
2. Cream together the fat and sugar, then beat in the eggs.
3. Alternately, fold in the flour and the date mixture.
4. Turn into a greased and lined 25 cm (10 inch) baking tin and bake in a preheated moderate oven 180°C (350°F), Gas Mark 4 for 50 minutes or until the top of the cake is firm.
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