Rich, moist dates cake

Recently I was introduced by a friend to one of her favourite cakes. It was a cake baked using dates and nuts with very little butter/margarine. Since my son is allergic to nuts, I had to substitute with something else. I liked it and in the weekend baked one for my children with minor modifications. It was sold out within 1 day!

Here's what you need to make this cake:

1.5 cup of wholemeal flour
1.5 cup of water 1 cup of sugar (of you choice)
1 cup of pitted dates
0.5 cup of dried apricots
0.5 cup of dark chocolates
0.5 cup of dried sultanas
1 ripe banana
1 tablespoon of butter/margarine
0.5 cup of buttermilk
Round baking tin approx 21cm in diameter, 7cm in depth


  1. Preheat oven to 150 degree Celsius for fan-forced oven.
  2. Line bottom of tin with baking paper, or alternately rub some butter inside tin. Set tin aside.
  3. Add water, dates, dried apricots & sultanas into a small saucepan & bring to boil. Reduce heat & let it simmer for about 1 minute. Set aside to cool. Then add melted butter & roughly mashed banana, buttermilk and chocolate bits.
  4. Sift flour into a bowl. Add sugar, pour contents from saucepan into bowl. Stir with wooden spoon until mixed.
  5. Pour into baking tin & bake for about 30-40 minutes or until cooked.


  • To check if cake is cooked, insert a skewer or toothpick in the centre of cake & when you remove it there should not be any cake mix stuck to the skewer.
  • I prefer to use brown sugar as it's better healthwise.
  • The darker the chocolate bits, the higher the level of antioxidants and therefore healthier.

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