Like many of my family recipes, I’ve no idea where this has come from. There’s a scribble at top of the battered old recipe card saying ‘Renie’ but I’ve never heard of, and certainly never met this elusive woman. But it’s thanks to Renie that this recipe is now a family favourite. If you try and ignore the sugar content and pretend that it’s healthy it’s hard not to polish off the whole thing immediately, but patience is a virtue with this cake. By waiting a few days, it becomes deliciously sticky and wonderfully moreish.
225g/8 ozs finely grated carrots
170g/6 ozs stoneless dates
170g/6 ozs Stork/margarine
170g/6 ozs Demerara sugar
6 level tablespoons golden syrup
280g/10 ozs self-raising flour
½ level teaspoon salt
2 level teaspoons cinnamon
- Preheat the oven to 160c/325F/gas mark 3.
- Grease a square 8 inch tin with oil and line the base and sides.
- Roughly chop the dates place the Stork, sugar and syrup in a medium pan over a low heat until the Stork has melted.
- Sift the flour, salt and spice and add to the pan. Mix well.
- Beat the eggs and add to the pan. Stir in the dates and carrots. Pour into the cake tin and sprinkle 2 level tablespoons Demerara sugar over cake and bake on centre shelf for 1 hr 20 mins. 6. Once cool, wrap up in cling film and leave for 2 to 3 days before eating. [If you want a fancy pattern on it, mix icing sugar and a dash of water to a paste, pour into a piping bag and zigzag over.]
Directions for use: It counts as one of your five a day right?! Make it and bake it pronto!