agreeing to their use.
This cake has
appeared in many recipe books since the 1940s, describing it as the favourite cake of the then Queen Elizabeth.
Ingredients:to fill a 9” x 12” (23cm x 30cm) Swiss roll tin
8oz (225g) dried dates, chopped
1 teaspoon vanilla extract
teaspoonful bicarbonate of soda
10oz (275g) plain flour
of boiling water
teaspoon baking powder
8oz (225g) caster sugar
1 teaspoon salt
3oz (75g) butter
2oz (50g) walnuts,
large egg, beaten
For the topping:
5 tablespoons brown
tablespoons single cream
Pour a breakfast cup of boiling water over
the dates and add the bicarbonate of soda. Let it stand for the
time it takes to:
Cream the butter with the sugar in a bowl,
then beat in the egg and vanilla.
Mix together the flour, baking powder and
salt and add to the creamed mixture.
Add the date mixture and stir well.
(If using a food processor, place all the ingredients except the
date mixture, into the bowl and process until well blended. Add
the date mixture and process until all the dry ingredients have
Grease and line the bottom of the Swiss
roll tin and pour in the mixture, making sure to spread it to
Heat oven to 180º/350F/Gas mark 4. Bake
cake for 35 minutes or until tester comes out clean.
To make the topping: Put the
butter, brown sugar and cream into a small heavy saucepan and
put on a low heat until the butter has melted.
Bring to the boil, then boil gently for 3
minutes stirring all the time.
Spread over warm baked cake.
When cool cut cake into slices and store
in a airtight tin.
The topping is very sweet so
leave it out it you are not a sugar junkie!