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  • Serves 12
  • 90 minutes
  • Difficulty Medium
  • 14 Ingredients

74 Comments

This cake is incredibly moist & keeps well in the fridge. It's delicious as a snack, and can also be cut into slices, warmed in the microwave & served as a dessert with cream and/or ice-cream and/or custard.


Ingredients (serves 12)

  • 4 large Granny Smith Apples
  • 1 cup Dates
  • 1 teaspoon Bi-carb Soda
  • 1 cup Boiling Water
  • 150 gm Butter
  • 1 cup Caster Sugar
  • 1 Egg
  • 1 teaspoon Vanilla Essence
  • 2 cups Plain Flour
  • 60 gm Butter (extra)
  • 1/2 cup Brown Sugar
  • 1 teaspoon Ground Cinnamon
  • 2 tablespoons Milk
  • 1/2 cup Shredded Coconut

Method

  1. Chop dates in halves with scissors (much easier than using a knife), and place in a small bowl. Sprinkle with Bi-carb soda, pour over boiling water and stir a few times to ensure it's well mixed. Peel & core apples & chop into small chunks. Add to date mixture, stir & allow to cool.
  2. Cream 150 gm butter & caster sugar until light and fluffy. Add egg & vanilla essence, and mix well. Fold in apple & date mixture alternately with flour. Place in a large greased spring-form cake tin & bake at 180 deg C for 45 minutes. Remove cake from oven prior to spreading topping on cake.
  3. For last 15 minutes while cake is cooking, place extra 60 gm butter, 1/2 cup brown sugar, cinnamon, milk and shredded coconut in medium saucepan & stir over medium heat until well mixed. Simmer for 5 minutes, stirring well.
  4. Spread topping evenly over cake & bake for further 15-20 minutes or until topping turns golden brown & crispy. Remove cake from oven and cool in tin on wire rack.

Notes

This mixture also works well in log tins, or muffin pans, but you have to adjust the cooking time accordingly. The topping is crispy and so delicious, especially the day it is baked.

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