Ingredients
Method
1.Preheat oven to 180°C. Grease 20cm baba pan well (it’s important to grease the baba pan well; sugary mixtures such as this tend to stick to the pan).
2.Combine butter, milk, sugar and dates in large saucepan. Using wooden spoon, stir over heat until butter melts. Bring to a boil; remove from heat, stir in soda. Stand 10 minutes.
3.Quickly stir in flours and egg. Spoon mixture into prepared pan.
4.Bake cake in moderate oven about 40 minutes. Turn cake onto wire rack to cool.
Chopping dates is made easier by using kitchen scissors instead of a knife. The baking soda not only helps soften the fruit, but also gives the cake a beautiful golden colour. This cake can also be baked in a deep 20cm-round cake pan. Grease the pan and line the base. Bake in moderate oven about 55 minutes. Cake will keep in an airtight container for up to 4 days at room temperature or up to 1 week in an airtight container in the refrigerator. Cake can be frozen for up to 3 months.
Note
