Date & Apple Spice Cake

[JulieO]

DATE & APPLE SPICE CAKE – will easily serve 10-12
250g plain flour
2 tsp baking powder
1/2  tsp salt
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp freshly grated nutmeg
¼ tsp ground cloves
200g brown sugar
110g caster sugar (remove next time I don’t think it’s needed)
250g unsalted butter, softened
3 free range eggs
1 tsp vanilla extract
3 small green apples (130g each), peeled, cored, cut into quarters
125g walnuts or pecans, ( I used pecans)
2 tsp grated fresh ginger
160g pitted fresh or dried dates
Icing sugar to dust

Butterscotch sauce
180g dark brown sugar
180g pure thin cream (I used thickened cream)
150g unsalted butter, cubed


Preheat oven 180°C, fan off.  Grease a 25cm Bundt pan or 23cm springform cake pan, then dust the pan with extra flour, shaking out the excess.

Add flour, baking powder, dry spices and salt to TM bowl. Turbo once or twice to combine. Remove from bowl.

Place nuts into TM bowl and chop 2 secs/speed 7, remove to a separate bowl.

Place apples into TM bowl, chop 2-3 secs/speed 5.   Remove and add to nuts.

Place dates into TM bowl, chop 6 secs/speed 7, then  turbo 2-3 times  until chopped enough.  Remove from bowl and add to nuts and apples. (I keep my dates in the fridge so they were a bit more firm than if they were in the pantry).


To TM bowl, add the sugar, butter, eggs, vanilla and reserved flour mixture.  
Mix 1 ½ mins/speed 2-3.  Scrape sides of bowl, then mix further 30 secs/sp 3 until pale and smooth.

Stir the apples, nuts, dates and grated ginger in the reserved bowl until combined, then add to TM bowl.    
Mix for 1 min/Reverse + speed  4 ½.   Then again for 30 secs /Reverse + speed  4 ½  or until combined.

Spoon into the cake pan and smooth the top.  Place into the oven and then clean the TM bowl.

Bake for 1 – 1 ½ hours or until a skewer inserted into the centre of the cake comes out clean.

If the top of the cake is browning too quickly, cover loosely with foil. (this didn’t happen with me).

Remove the cake from the oven and place the pan on a wire rack to cool for 10 mins.  Turn out the cake onto the wire rack to cool.

Butterscotch Sauce
Place all ingredients into TM bowl.  Cook 80°C/8 mins/speed 3 – 4.  MC on an angle.

When cake is cold, dust with icing sugar.

Serve with some of the butterscotch sauce drizzled over each slice.

Notes:

So far I've only had a slice while still warm and I found it a bit sweet, so have noted to leave out the caster sugar entirely as I don't think it's needed, especially if having the caramel sauce with it.

DH loved this and said it might me a nice change to have on Christmas day as it would easily serve 10 - 12 people, he thinks a small scoop of vanilla ice cream with the sauce drizzled on top would really make it.  

I'm looking forward to trying a piece when it's completely cold with a cuppa.  

Recipe from current Delicious magazine  which I converted.

[judydawn]

A huge conversion JulieO - well done, looks great!

[trudy]

Looks lovely!!

[Thermomixer]

Like JD said - HUGE conversion.    Great work - LOVE the sauce.

[cookie1]

JulieO wow. Your cake didn't even stick to the tin at all. Mine seem to love to do it when I use a Bundt pan. I'm probably not particular enough with the greasing.

[JulieO]

Thanks all for your nice words. 

Cookie I brushed it with melted butter and then lightly floured it.  It's the first time I've used the tin so was very happy that it worked. 

[Very Happy Jan]

Looks magnificent JulieO. Apples, nuts & dates- the kids will be so healthy 

[cookie1]

Julie O, how do you think it would go without the sauce, simply as a cake to have with coffee?