Today it's time for another meat free recipe and I've been craving sweets lately which is why I have decided to share a cake recipe with you. Whenever I am in the mood for something sweet rather than savory, I try to make it as healthy as possible without sacrificing on the flavour. The recipe I am going to introduce you to today is from the Donna Hay magazine. I have wanted to make this cake ever since I bought the edition it's taken from, but as it was featured in the autumn issue, I waited for summer to come to an end.
Here's the recipe:
1 1/2 cups (210g) fresh dates, pitted and chopped
1/2 cup (90g) prunes, chopped
1/2 (75g) raisins
3/4 cup (180ml) boiling water
1/2 cup (125ml) rum
1 1/2 teaspoons bicarbonate of soda, sifted
1 1/2 cups (225g) self-rising flour, sifted
1 1/3 cups (235g) brown sugar
225g unsalted butter, melted
1 1/2 teaspoon vanilla extract
6 eggs
1) Preheat the oven to 160°C (325°F). Chop the dates and prunes and place them together with the raisins, water, rum and bicarbonate of soda in a bowl. Set aside for 10 minutes. Using a hand-held electric mixer, blend the date mixture until smooth.
2) Place the flour and sugar in a bowl and mix to combine. Add the butter, vanilla, eggs and date mixture and mix well to combine.
3) Spoon into a well-greased bundt cake tin and bake for 55-60 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning onto a wire rack to cool, completely.
Active preparation time: 30 minutes
Total preparation time: 90 minutes
Donna adds a caramel sauce to the cake that I omitted because I believe that the dried fruit and sugar is sweet enough on its own. But in case you want to add the sauce, here's the recipe for it:
100g unsalted butter
3/4 cup (135g) brown sugar
1/2 cup (175g) golden syrup
1 cup (250ml) single cream
1/4 cup (60ml) rum
1) To make the caramel sauce, place the butter, sugar, golden syrup, cream and rum in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 10-12 minutes or until thickened.
2) Allow sauce to cool for 10 minutes before pouring over the cake to serve.
© Copyright: Donna Hay, dhm autumn 2012
Here's how it looks:
The cake is wonderfully soft and moist from the rum and the fruit really makes for a nice change from the usual. I loved a piece of this with a cup of tea on a chilly and rainy autumn day and am definitely going to make it again. This cake is about as easy as it gets, but it surprises people as everybody that tried it could not quite tell what was in it.
Have fun trying and stay warm on the chilly first days of the season!
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