Updated post 31-12-2016

Updated an easier new recipe 2 and new pictures. Recipe 2 is in red colour wording. Note that the common black prunes sold in Singapore can also be used.

INTRODUCTION

This is the 5th cake in a series of my baking adventures utilizing the “one number baking ratio”. Previously I have written about basic pound cake, zebra patterned pound cake, layered pound cake, grapefruit cognac pound cake and this post, I am going to share a simple fruit cake like dates pound cake. It is going to be a short post as most background have been explained in the previous posts.

The taste of this pound cake is very much like the fruit cake. The dates have been soaked in cognac before it is added to the cake. Of course for Muslim readers, you can always soaked in milk or orange juices. Therefore, the cakes is full of dates and cognac fragrance.

As contrast to the traditional fruit cake, the cake texture will be much softer due to the insistence of using one number baking ratio that include one portion of milk. You can understand one number baking ratio here. In summary, the ratio means flour: egg: sugar: butter: milk (or liquid mixtures) is  1:1:1:1:1:1.

This time, I have purposely not using the egg separation method! Therefore this recipe is even easier than the previous recipes. It have cut less at least half of the time of preparation.

WHAT IS REQUIRED

• 250 grams of self raising flour (sifted)
• 250 grams of brown sugar
• 250 grams of butters
• 5 eggs or 250 grams of eggs
• 220 grams of milk (balancing figures subject to the weight of your eggs used)
• 250 grams of dates (soaked in water or alcohol such as rum)
• 2 teaspoons of vanilla essence
• 30 grams of rum/cognac or other alcohol or other liquids
• Some almond flakes (optional)

Calculation of milk if you are using 5 whole eggs instead of using 250grams of eggs

Milk volume is the balancing figures and subject to the volume of liquid ingredients and size of eggs. In this illustration, my eggs weigh a total of 310 grams. Therefore actual milk used = 500 grams (milk + eggs theoretical volume) – 290 grams (weigh of eggs) – 30 grams (weigh of cognac) = 180 grams.

Alternatively, you can just fixed the eggs volume to be 250 grams therefore, you need not to recalculate the milk volume and purely follow the recipe above.

Recipe 2

• 250 grams of self raising flour (sifted)
• 250 grams of brown sugar
• 250 grams of butter
• 250 grams of egg (about 5 eggs)
• 100 grams of milk (balancing figures subject to the weight of your eggs used)
• 250 grams of dates (soaked in water or alcohol such as rum)
• 30 grams of rum/cognac or other alcohol or other liquids
• Some nuts of your choice (optional)

STEPS OF PREPARATION

Preparation…

• Preheat the oven to 180 degree Celsius

• Lightly grease an 8” x 8” diameter baking tin preferably with a detachable base. (In this illustration, as I want to give some of the cakes to my friends, I have decided to use one 6” x 6” diameter and two small loaf tins therefore cutting time have been cut short considerably).

• In a big mixing bowl, add in butter and brown sugar, beat until light and fluffy.

• Add in vanilla essence and one egg at a time. Beat until eggs are well blend with the beaten butter.

• Add in the soaked dates and mixed at low speed until the dates are well mix with the butter batter.

• Take out the mixing bowl and fold in 1/3 of the flours followed by 1/3 of the milk and 1/3 of the cognac. Repeat for the other 2/3 portion. 

• Pour into the light greased baking tin  and baked in the oven at 180 degree Celsius from the first 30 minutes.

• Reduce the temperature to 150 degree Celsius and bake for another 15 minutes or until the top turn yellowish brown and until a skewer comes out clean.

• Transfer it to a wire rack and let it cool for at least 1 hour before cutting the cake. It is best to let it rest overnight if time permits.

Note that the above baking time is for an 8”  x 8” baking tin. If you are using 6” x 6” and 2 loaf tins, you will have to bake at 180 degree for the first 20 minutes and reduce the temperature to 150 degree Celsius and bake for another 15 minutes.

CONCLUSION

This is a very short post by applying the one number baking ratio to the dates fruit cakes. The cakes are definitely moister than traditional fruit cakes. It is definitely a cake worth trying. One number baking ratio can definitely be extend to the baking of more cakes and next in the list will be cup cake or muffins..It is late and really tired after baking 3 products and rushing out 3 posts today. 

Hope you like the post today. Cheers and have nice day. Should there be any imperfections in my blog layout, bear with me and I am trying hard to rectify it. In the event that you are a follower of Guaishushu at http://kwgls.wordpress.com, please do follow this new blog Guaishushu1 at https://www.guaishushu1.com.