Feb

19

Searching for a fruit cake with a difference then this cake has an unusual texture and flavour from the rhubarb and is quite moist. It can also be served simply as a cake or serve warm as a dessert with custard, cream or ice cream. Delicious!

Ingredients:

Self Raising Flour 175g 6oz
Butter or Margarine 85g 3oz
Caster Sugar 125g 4oz
Rhubarb 225g 8oz
Chopped Dates 125g 4oz
Large Egg 1
Milk 1tbsp

Method:

Preheat the oven to 190°C (375°F gas mark 5)  and grease and line a deep 7 inch round cake tin.

Sieve the flour into a bowl add the butter, rubbing it into the flour, then stir in the sugar. Put the eggs and milk into a mixing bowl and beat together.

Prepare the rhubarb by washing, top and tail and peel as necessary and cut into cubes. Chop the dates into small pieces and stir the rhubarb and dates into the crumb mixture. Add the beaten egg mixture and stir in to the mixture to bind it together. Turn out the mixture into the cake tin and level out leaving it slightly hollow in the middle.

Bake in the centre of the oven for about 1½ to 2 hours until the cake is shrinking away from the sides of the tin. Remove from the oven and cool slightly and ease the cake out of the tin and leave on a wire tray to cool fully. Store in an airtight container and eat within 4 days.

 Serving Suggestion: Can be served as a dessert cake, with cream or ice cream or warmed and covered with hot custard.

  


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