Ugly photo but perhaps the best cake....

Yesterday I baked.  Not just a little baking but a full on session of batch baking - fruit buns, a quiche (for tea), banana cake (for Ginger's playdate) and an apple and date cake.  Given my lack of energy over the preceeding days of her visit my Mum said she thought I must be nesting!  

All needed a 180C oven, so waiting for it to preheat.

But here we are early next morning (baby boy's due date) and there is still no sign of baby boy; so maybe not.  Mr Provincial just went off to the ANZAC Dawn Service at work.  This is the first year of our marriage I have not accompanied him.  One year we took a newborn Ginger who screamed for a feed most of the service, and last year we put up with her running amok in the pre-dawn darkness.  This year I thought I would let her sleep, and sleep-in myself not feeling pre-disposed with baby boy in his engaged position to standing around for a couple of hours even in the pre-dawn.  However, as Mr Provincial's alarm woke me up fully I am getting some bonus computer time - actually a good thing since I won't get a chance to get on later today.

Zucchini and Corn Quiche in progress.

So, back to baking.  I made a batch of fruit buns for breakfast this morning as we are having Mr Provincial's brother over.  I actually used my hot cross bun recipe, sans cross.  The original recipe is here.  But, I have adapted it so I can make the dough in my breadmaker.

Hot Cross Buns (sans cross) for Breadmaker

makes 12 buns

To breadmaker add the ingredients in the following order:

• 1 1/2 cups warm milk
• 50 grams melted butter
• 1 egg
• 1 cup dried fruit
• 2 teaspoons cinnamon
• 2 teaspoons mixed spice
• 1/2 cup sugar
• 4 1/4 cup plain flour
• 1 tablespoon dry yeast

Process on dough setting until ready.  Form into 12 buns.  Allow a second rise.  Bake in a 200c oven for 10 minutes, turn oven down to 180c for an additional 20 minutes.  Serve hot with lashings of butter.



Anyway, more about the ugliest but probably best tasting cake I have ever had.  A couple of years ago my mother-in-law sent me a recipe.  I filed it away with all my other 'get to it one day' recipes.  Last week Ginger emptied provided me with a very good opportunity to go through said file and I rediscovered the recipe.  

It is good.  Seriously good.  The recipe calls for it to be served with cream.  Honestly, I wouldn't bother - it is sufficiently moist.  And, in the spirit of Rhonda's challenge no cream is $4 saved:) Mr Provincial even said cream wasn't necessary; a big call for him as he loves his cream.

All baked.

Apple and Date Cake
Serves 8 to 10
From Super Food Ideas

• 2 green apples, peeled, cored and cut into chunks
• 1 cup chopped pitted dates
• 1 teaspoon bicarbonate of soda (baking soda)
• 1 cup boiling water
• 125g butter
• 1 cup caster sugar
• 1 egg
• 1 teaspoon vanilla essence
• 1 1/2 cups plain flour, sifted

 Topping

• 60g butter
• 1/2 cup brown sugar, firmly packed
• 1/2 cup shredded coconut
• 2 tablespoons of milk

Place apples, dates and soda in a bowl.  Pour over boiling water.  Allow to stand until cool.

Beat butter and sugar together in another bowl until pale and creamy.  Blend in egg and vanilla.

Fold flour and apple mixture alternately into creamed mixture.  Spread into a greased and lined 23cm spring-form cake tin.  Bake in a moderate (180c) oven for 45 minutes.

To prepare topping: place butter, sugar, coconut and milk in a small saucepan.  Heat, stirring, until butter is melted and sugar is dissolved.

Remove cake from oven.  Spread topping evenly over the top of the cake.  Bake for a further 15 minutes or until topping is golden and a skewer comes out clean.

Allow to cool completely in tin.  Carefully remove sides of tin.  Transfer to serving plate and serve in wedges with thick cream if liked.  (Note: I baked in a lined square tin and had no problems getting the cake out when cooled). 

As I said, it ain't pretty but it is tasty!