- 1 cup combined maple/golden syrup (liquid honey in recipe)
- 1 cup water
- (Recipe calls for 1 1/2 cups chopped dates, which I left out this time)
- 50g butter (plus a bit more for greasing the cake tin)
- 1 teaspoon imitation vanilla essence (or non-imitation, but imitation is cheaper)
- 2 cups plain flour
- 4 teaspoons baking powder
- Icing sugar
- Preheat oven to 180 degrees Celsius, and grease a 20cm round cake tin with butter
- Put syrup, water, (dates) and butter in a saucepan, stir mixture over a medium heat until butter has completely melted
- Remove saucepan from heat and allow to cool
- Stir in vanilla essence
- Sift measured flour and baking powder into the saucepan, stir to combine
- Pour mixture (with assistance of spatula) into the cake tin
- Bake at 180 degrees Celsius for 45 minutes
To see if the cake is ready, stick a knife into the top of it (in an inconspicuous part of the cake) and take it out. If the knife has cake mixture stuck to it, the cake is not ready.
- Leave cake in tin for 10 minutes before turning it upside down onto a cooling rack
- Once the cake is cold, you can dust it with icing sugar
Store the cake in a cake tin or under a cover at room temperature. I put it in the refrigerator and it became firm overnight.
Recipe originally from Edmonds Cookery Book, 42nd Edition (1998)
The Retrospective Part
7th of October, 2011.
I decided not to use raisins or dates for this cake, but this left it lacking a certain something.
Also, as I didn’t have anybody around the house to advise me on cake storage, and I didn’t have any cake tins, I put both this and the previous cake in the refrigerator. This would later become an issue as the cakes were both slightly more firm the next day.
They were still acceptably taste-worthy.