Ingredients

Group 1
Ingredient
KG
Dates (Pitted)
0.800
Water
0.800
Sugar
0.200
MORAH CAKE or Butter
0.250
BAKELS COUNTRY LOAF MIX
1.000
Total Weight: 3.050
Group 2
Ingredient
KG
Eggs 6
0.150
Total Weight: 0.150

Method

Place Group 1 in a saucepan bring to boil until dates are soft. Transfer Group 1 to a mixing bowl and beat on first speed for 8 minutes to mash dates. While still warm add Group 2. Mix on slow speed for 30 seconds. Scrape down. Beat on second speed for 1 minute. Prepare suitable sized dish by lightly greasing with TINGLIDE or TINGLIDE SPRAY. Deposit 400g batter into dish. Bake at 160¡C (320¡F) for approximately 45 minutes. Finish using BUTTERSCOTCH SAUCE Recipe R607a).

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

Ingredients

Group 1
Ingredient
KG
Dates (Pitted)
0.800
Water
0.800
Sugar
0.200
MORAH CAKE or Butter
0.250
BAKELS COUNTRY LOAF MIX
1.000
Total Weight: 3.050
Group 2
Ingredient
KG
Eggs 6
0.150
Total Weight: 0.150

Method

Place Group 1 in a saucepan bring to boil until dates are soft. Transfer Group 1 to a mixing bowl and beat on first speed for 8 minutes to mash dates. While still warm add Group 2. Mix on slow speed for 30 seconds. Scrape down. Beat on second speed for 1 minute. Prepare suitable sized dish by lightly greasing with TINGLIDE or TINGLIDE SPRAY. Deposit 400g batter into dish. Bake at 160¡C (320¡F) for approximately 45 minutes. Finish using BUTTERSCOTCH SAUCE Recipe R607a).

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.