Date and Nut Roll Cake
This Date and Walnut cake is an old classic Australian recipe using an unusual cylindrical baking pan.
Servings: 20 slices
- 1 cup chopped dried dates
- 1/2 cup sultanas
- 1 cup sugar
- 1 teaspoon baking soda ( or bicarb soda)
- 30 g butter
- 1 cup boiling water (from the kettle)
- 1 egg (beaten a little)
- 2 cups plain flour (sifted)
- 1 teaspoon mixed spice
- pinch salt
- 1/2 cup chopped walnuts
In a bowl place dates, sultanas, sugar, baking soda and butter.
Pour over boiling water, mix and let stand until cool
Once cool mix in egg, flour, spice and walnuts.
Mix until it is just combined.
Butter the nut roll tins well ensuring both lids are coated. Seal one end of each tin and place on a baking tray. Fill each with half of the mixture ( it will rise). Seal with the top lid. Keep tins upright and on the baking tray (makes it easier to transfer to the oven and remove).
Bake at 175C for 55 minutes.
Calories: 149kcal | Carbohydrates: 28g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 70mg | Potassium: 104mg | Fiber: 1g | Sugar: 16g | Vitamin A: 50IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.9mg