Preparation time: 60 minutes
Baking time: 30 minutes
Oven temperature: 150°C
Method:
- Pre-heat oven to 150°C.
- Dissolve Bicarb soda in water and add dates to soak for 15 minutes.
- Cream butter and castor sugar together.
- Add eggs and beat through until light and fluffy.
- Sift salt and flour, and combine with creamed butter/sugar mixture. Add tinned apple and date mixture and mix thoroughly.
- Pour into greased and lined cake tin.
- Prepare topping.
- Bake cake partially until firm to touch (approximately 30-35 minutes) then remove from oven and spread topping over top, then return to oven for a further 10 minutes at 150°C to cook topping.
- Allow cooling in tin for approximately 20 minutes then turning out on cooling wire and allow more cooling.
Topping:
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Place milk, butter and brown sugar in saucepan, stir together and bring to a rolling boil.
-
Take off stove, add coconut and mix well.
-
Spread over cake.
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Ingredients:
Dates (pitted and chopped) — 1 cup
Hot water (boiling) — 1/2 cup
Bicarb soda — 2 teaspoons
Sugar (castor) — ¾ cup
Butter softened) — 1/3 cup
Egg —1
Plain flour — 1 1/3 cup
Salt — ¼ teaspoon
Tinned apple — 1 tin (420g)
Topping
Brown sugar (not raw) — 1 cup (softly packed)
Butter — 1/3 cup
Coconut shredded — 1 ¾
Milk – ¼ cup
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