Apple, date and ginger cake (with rum)

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Recipe: Keren Bobker


  • 2 apples, peeled, cored and cut into chunks
  • 1 cup chopped pitted dates
  • 1 teaspoon bicarbonate soda
  • 1/2 cup boiling water
  • Measure of rum
  • 125g butter
  • 1 cup castor sugar
  • 1 egg
  • A tablespoon of chopped preserved stem ginger. (From jar, plus add a little syrup)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups plain flour, sifted
  • Half a teaspoon of cinnamon  - optional
  • Another measure of rum


  1. Place apples, dates and soda in a bowl. Pour over boiling water. Allow to stand until just warm and add rum. Leave until cold.
  2. Beat butter and sugar together in another bowl until thick and creamy.
  3. Blend in egg and vanilla.
  4. Fold flour and apple mixture (including all the juice) alternately into creamed mixture.
  5. Spread into a greased and lined 22cm spring-form tin. Bake in a moderate oven (180ÂșC) for 1 hour.
  6. Allow to cool in the tin. Carefully remove sides of the tin. Transfer cake to a serving plate.
  7. Add another measure of rum (or brandy if preferred) to the cake, having pricked the top in a few places with a skewer or knife.
  8. Best served slightly warm with cream or ice cream.

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