2 cups flour
2 tsp baking powder
340g chopped dates
1/2 cup orange juice
1 1/2 cups brown sugar
1 cup golden syrup
2 tsp baking soda
2 cups peeled grated kumara
3 eggs, beaten
Sieve flour and baking powder together in a large mixing bowl.
In a separate bowl combine dates, butter, orange juice, brown sugar and golden syrup.
Microwave until hot.
Stir baking soda and kumara through the hot date mix.
Add date mix and beaten eggs to flour and stir until just combined.
Pour into a round spring cake tin minimum 25cm diameter.
Bake at 180 degrees Celsius for 30 - 40 minutes or until centre of cake bounces back.
This dense cake can be iced with a cream cheese icing or served un-iced with a drizzle of maple syrup and mascarpone cheese.
A caramel toffee sauce makes this cake into a lovely pudding much like a sticky date pudding.
Makes a lovely afternoon tea with guests or a desert cake to serve with fresh coffee.