Sometimes when you taste a cake you just have to have the recipe. For one of my followers Kirsty and her mum, who were working in the shearing sheds at the time – this was the case.
The farmer’s wife was happy to oblige and this has been a favourite of hers and her mums ever since.
Kirsty shared this recipe with me knowing it would be perfect for feeding our large crew. And I am sharing it with you knowing it will be a favourite of yours for feeding your crew, a shearing gang, or even as a plate at your next fundraiser or function.
Mixing the cocoa with warm water is a genius idea. It saves cocoa powder puffing all over the place when you turn the cake mixer on.
This makes a large cake in a sponge roll tin (23cmx33cm).
Ice the cake with the caramel icing or a coffee icing would be nice too. Instead of golden syrup use a shot of espresso.
Date and Walnut Cake
- 250 grams Butter
- 2 cups Sugar
- 2 tsp Cocoa
- ¼ cup Warm water
- 2 tsp Baking soda
- 1½ cups Milk
- 225 grams Walnuts
- 500 grams Chopped dates
- 3 cups Flour
- 2 Tbsp Butter
- 1 Tbsp Golden Syrup
- ½ tsp Vanilla
- 2 cups Icing Sugar
- Cream the butter and sugar. Make sure it is well creamed and the sugar is combined.
- Dissolve the cocoa in the warm water and add it to the creamed mixture
- Dissolve the baking soda in the milk and set aside
- In small batches add the walnuts, dates and flour. Alternating each small batch with a little milk.
- Bake at 180 for 30-35 minutes
- Melt together the butter, golden syrup and vanilla
- Add the icing sugar and make a smooth icing using boiling water to get the desired consistency.