The dates give this low-fat cake a delicious moistress. It’s delighthully easy to make, and keeps well, too,
- 1 cup pitted dried dates, chopped
- 2 tablespoons butter or margarine
- 1 teaspoon baking soda
- 1 cup boiling water
- 1/4 cup light brown sugar
- 2 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 1’/2teaspoons pumpkin pie spice
- Pinch of salt
- 2 cup walnuts, chopped
Preparation time | 15 minutes
Cooking time | 45 minutes
1. Place the dates in a bow! with the butter or margarine and baking soda. Pour the boiling water over the dates and stir until the butter has melted. Set aside to cool.
2. Preheat the oven to 350°F. Coat an 8-inch round cake pan with cooking spray and line the bottom with baking parchment. Coat the parchment with cooking Spray.
3. Piace the sugar and eggs in a large bow! and stir well with a whisk. Add the cooled date mixture, then sift in the flour, baking powder, spice mix, and salt. Fold in the walnuts.
4. Turn the batter into the pan, Bake until the cake is nicely browned and a toothpick inserted in the center comes out clean, about 1 hour.
5. Turn out onto a wire rack and leave to cool, The cake can be wrapped in foil or stored in an airtight container for up to 5 days.
Some more ideas |
- Replace some or all of the dates with chopped prunes or dried figs,
- Use half white and half whole wheat flour to add extra fiber.
Each serving provides | Calories 276, tat? a, saturated fat 2g, cholesterol 49 mg, sodium: 243\mg carbohydrates 50 g , Tiber 2g, protein 5g
