This is another recipe came from ‘Baked in America‘ book. I liked the flavour combination of candied orange peel and dates, and I thought it is a good alternative to fruit cake or Panettone type of cake. I’ve reduced the amount of flour (used 2 cups instead of 3) and used less than half the asking amount of sugar (in both batter and icing).
ORANGE AND DATE CAKE
(Adapted from ‘Baked in America’ book)
225g butter, softened
180g caster sugar
1 teaspoon baking powder
240g plain flour
250g dates, pitted and finely chopped
150g orange peel, chopped
150g pecans or walnuts, chopped
80g desiccated coconut
150ml orange juice
150g icing sugar
- Preheat oven to 160C. Lightly grease and flour cake tin.
- In a mixing bowl, cream butter and sugar until smooth. Add eggs one at a time, beating well after each addition.
- Mix flour and baking powder in a large bowl, then add dates, orange peel, nuts and desiccated coconut. Stir to coat each piece. Add dry mixture to creamed mixture. This makes a rather stiff dough, so it will be necessary to stir with a wooden spoon.
- Transfer mixture into the cake tin. Bake for 1 to 1 1/2 hours or until the wooden stick comes out clean when inserted. As soon as cake comes from oven, combine the orange juice and icing sugar and pour over hot cake. Let stand in tin overnight.
This tray bake is for anyone who really likes peanut butter, just like my boyfriend, who can eat it with a spoon from the jar, instead of lunch, occasionally. The bake has both peanut butter in the cake mixture and also in the contrasting chocolate layering, which will swirl by itself when in the oven. For extra texture, you can scatter some chopped peanuts on the chocolate layer. I used crunchy peanut butter for the filling and smooth for the base mixture. The cake is dense, so better serve with cream or even ice cream, to take it to the next level.
This recipe is taken from ‘Baked in America’ book, which I found rather good. It is full of exiting recipes that I never heard of, like Pennsylvania Dutch spice loaf or Nutmeg coffee cake. I’m not a massive fan of cheesecakes but the Almond Cherry one caught my attention. And I am intrigued to try the author’s version of Apple Cake which he suggests to serve with lemon curd.
The one thing that slightly concerns me however is that the majority of their recipes have a shocking amount of sugar. For instance, this one required 450g of sugar. I’m afraid I had to cut down more then half and it was just fine.
PEANUT BUTTER AND CHOCOLATE CRUNCH CAKE
For the chocolate/peanut swirl:
150g semi-sweet chocolate
1/2 cup crunchy peanut butter
For the crumbs & batter:
3 cups plain flour
3/4 cup light brown sugar
200g butter, softened
1 cup smooth peanut butter
1 cup milk
2 teaspoons vanilla extract
1 teaspoon baking powder
1/3 baking soda
1/2 teaspoon salt
cream/ice-cream for serving (optional)
- Preheat the oven to 180C. Butter a 30 x 23 x 5 cm baking tin and line with the parchment paper.
- To make the swirl, in a small pan melt the chocolate and peanut butter over a gentle heat, stirring often until all melted and smooth. Set aside.
- Then, in a big bowl, combine together flour, sugar, butter and peanut butter with an electric mixer until coarse crumbs form. Take away about 3 cups of the mixture and set aside for the crumb topping later.
- Then add the eggs to the base batter, one at a time, followed by milk, vanilla, baking powder, soda and salt. Mix well until the batter is smooth.
- To assemble the bake, spread half the batter in the prepared tin. Drizzle with the half of the chocolate mixture, then cover it with the remaining batter, followed by the remaining chocolate. Finish it with the reserved crumb mixture over the top and gently press the crumbs onto the chocolate/peanut butter swirl.
- Bake it for 50-60 minutes or until the wooden stick comes out clean from the centre. Let the cake cool in the pan before cutting into squares. Serve it with cream or ice-cream.