Ingredients Jump to Instructions ↓

  1. 1 1/2 cups pitted dried dates, chopped

  2. 1/2 cup pitted prunes, chopped

  3. 1 teaspoon bicarbonate of soda

  4. 100g butter, softened

  5. 3/4 cup firmly packed brown sugar

  6. 2 eggs

  7. 1 1/4 cups plain flour

  8. 2 teaspoons ground ginger

  9. 1 teaspoon mixed spice

  10. 1/3 cup dry-roasted hazelnuts, finely chopped

Instructions Jump to Ingredients ↑

  1. Method Preheat oven to 180°C/160°C fan-forced. Grease an 8-hole, 3/4 cup-capacity mini loaf pan. Place dates, prunes and 1 cup cold water in a saucepan. Heat over medium-high heat. Bring to the boil. Remove from heat. Add bicarbonate of soda. Stir to combine. Process mixture until almost smooth. Set aside to cool. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well between additions. Stir in date mixture, flour, ginger and mixed spice. Spoon mixture into prepared holes. Sprinkle with hazelnuts. Press hazelnuts lightly into batter. Bake for 25 to 30 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand cakes in pan for 5 minutes. Transfer to a wire rack to cool.


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