Orange & Date Cake.

5 ml bicarb of soda                        
600 g cake flour
100 ml hot water                            
200 g castor sugar
250 g dates, chopped up                 
8 ml baking powder
½ c mixed peel                                
3 ml salt
2 unbeaten eggs                             
100 g softened butter
150 ml fresh orange juice              
50 g chopped walnuts or peacans
50 ml orange rind                          
250 ml sour milk, or normal
Crystallised orange peel                 
milk soured with lemon juice
½  c sugar                                     
½ c orange juice
75 ml lemon juice
1.        Preheat oven to 190*C (375*F).
2.       Grease & flour a 25cm tube baking tin.
3.       Dilute bicarb in hot water & pour over chopped dates, stir well, set aside to cool.
4.       Take a little flour & mix with the ½ c mixed peel to loosen.
5.       Add the chopped nuts to the loosened mixed peel. Mix.
6.       Sift all the dry ingredients into a large mixing bowl.
7.       Mix the softened butter into the dry ingredients with your finger tips.
8.       Add the soured milk & orange juice to the crumb mixture, mix well.
9.       Add the eggs, mix till combined.
10.    Add the softened dates, nuts/mixed peel & orange rind. Mix well.
11.     Pour into tube tin and bake for 35-50 minutes, till baked.
12.    Sauce: Combine all sauce ingredients in a saucepan, warm to dissolve sugar, DO NOT ALLOW TO BOIL.
13.    Pour sauce over the hot cake, when removed from the oven.
14.    Allow the cake to cool in the tin & then turn out on wire wrack.

15.    Decorate (when cooled) with drip icing & crystallised orange peel.


Date or Raisin Loaf – makes 2 loaves

500 g dates, cut up                   
10 ml bicarb of soda     
250 g raisins &                                    
250 g cake mix 
250 ml milk
1 ½ c sugar 
500 ml boiling water                                
4 c cake flour
10 ml baking powder                
2 ½ ml ginger
5 ml cinnamon                          
5 ml allspice
2 ½ ml salt                               
4 eggs, well beaten
1.        Put the chopped dates or raisin/cake mix in a large bowl, add the bicard & butter.
2.        Pour boiling water over the mixture. Mix till butter dissolves – allow to cool.
3.       Pre-heat oven to 180*C (350*F).
4.       Grease2 loaf tins well & paper with baking paper.
5.       Sift all the dry ingredients, expect the sugar.
6.       Add the sugar to the date/raisins mixture. Mix well.
7.       Beat the eggs in the milk.
8.       Add the egg mixture to the date/raisin mixture, mix well.
9.       Add the four mixture, mix well.
10.    Pour into the greased loaf tins.
11.     Bake for 1 to 1 ½ hours.