Craisin, dates double and sour cream cake

Craisin, dates double and sour cream cake


450 g Craisin
450 dates
750 g plain flour
4 eggs
300 ml double cream
300 ml sour cream
200 g caster sugar
1 1/2 c boiled water
4 Tsp cinnamon powder
2 Tsp Vanilla extract
2 Tsp baking powder
1 bicarb soda


6-8 strawberries, cut stems and some cut into halves
a handful of blueberries
zest of lemon
cocoa powder



Preheat oven 180 degree C. Greased and line bottom and side with baking paper.

Blend dates in boiled water and bicarb until soft and mushy then set aside. In a deep plate mix flour, baking powder, cinnamon and salt well. Set aside.

Beat butter and sugar until pale and smooth. Add egg, beat well each addition. Now add vanilla, double and sour cream, beat until well combined. Fold in flour mixture;do not over mix.

Next fold in dates and craisin. Pour or spoon batter into prepared baking tray. Bake for 1 hour and 45 minutes or until skewer comes out clean. Remove from oven and let cool for 20 minutes.

Turn over on to a serving plate. Decorate with strawberries, blueberries, whipped cream zest of lemon and coco powder.



Note: oven temperature may vary. you might put in less time.