- 1 cup [250 mL] tiny stoned date pieces
- 1 cup [250 mL] boiling water
- 1 1/4 cups [285 g] margarine or butter
- 1 cup [200 g] sugar
- 1 egg, beaten
- 1 teaspoon [5 mL] vanilla
- 1 1/2 cups [210 g] flour
- 1 teaspoon [5 mL] baking soda
- 1 teaspoon [5 mL] baking powder
- 1/2 cup [125 mL] chopped nuts
Garnishing
- 5 tablespoons [75 g] butter
- 5 tablespoons [75 mL] brown sugar
- 2 tablespoons [30 mL] heavy cream
- 1/2 cup [125 mL] grated coconut
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- Preheat oven to 375°F [190°C].
- Leave date pieces to soak into boiling water for approximately 1 hour, until cold.
- Drain dates reserving soaking water separately.
- Cream margarine or butter before slowly mixing in sugar, beaten egg and vanilla.
- Mix in drained dates.
- Into a clean bowl, mix togehter flour, baking soda and baking powder.
- Mix in chopped nuts, until well coated with flour mixture.
- Alternately with needed reserved date soaking water, mix dry ingredients into creamy margarine or butter mixture.
- Evenly pour dough into a lightly buttered and floured 9-inch [23-cm] square cake pan.
- Bake into preheated oven, for 30 to 35 minutes.
- Towards the end of baking time, into a small casserole, melt butter of garnishing; mix in brown sugar, cream and grated coconut.
- Remove done cake from oven; really slowly pour garnishing all over top of cake.
- Bake cake for 10 to 12 minutes more, until golden.
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