Recipe provided by the Quarto Bookshop,
8 Golf Place, St Andrews, Scotland
6 ounces chopped pitted dates
Half pint of boiling water
Half teaspooon ginger
6 ounces of self-raising flour
2 ounces of butter
6 ounces soft brown sugar
Icing sugar for dusting
5 ounces soft brown sugar
Quarter pint double cream
Preheat the oven to 350F (17SC). Lightly grease an 8 inch round
tin; set aside.
Place the dates in a bowl, and cover with boiling water; mix in
the baking soda, set aside for ten minutes.
3. Sift the flour, ginger and baking powder together in a small
bowl; set aside.
Cream the butter and sugar together in a large mixing bowl until
light and fluffy. Add the egg and beat well. Stir in the flour
mixture, then the date mixture.
Spread mixture evenly in the prepared tin. Bake for 40 to 50 minutes.
To make sauce. melt the butter in a small saucepan, add sugar
and cream, and simmer gently for 2 minutes stirring with a wooden
Turn out cake, dust with icing sugar; serve with sauce.
To Scottish Cooking
Return To Scottish Recipes