Saturday, 24 October 2015

Sour Cream Cake

A heavenly moist, sweet, light sour cream cake with fresh dates!
Yes! I baked another cake. That's two this week, and don't my thighs know it. Actually I tend to put weight on first around the middle, it's a sexy look. Who the fuck cares, cake is fantastic. Today I delved once again in my miraculous Country Women's Association cook book and pulled out a gem; sour cream cake! I had some sour cream that needed using up and coincidentally a bag of fresh medjool dates (I blame you for that addiction Rebekah). One thing is definitely for certain, once you bake with fresh dates you will NEVER use the dried kind again. The bake up so deliciously moist. Yes, moist. I don't understand why that word makes people uneasy... I've only ever used it and heard it in reference to food stuffs. Curses on you, internet-slang, for ruining a good word. MOIST is for cakes! MOIST. 


Anyway, this one actually turned out perfectly first go which given my baking history is a bit of a miracle in itself. Or it could be that the CWA know what they're on about and I should just learn to read instructions in a little more detail. 

Sour Cream Cake 
Country Women's Association Cookbook '70 Years in the Kitchen' 17th Edition 

175gm butter (I used unsalted) 
1 cup of soft brown sugar 
2 eggs at room temperature
1 cup of chopped fresh dates, pitted
1 cup of sour cream
1 3/4 cups of self raising flour OR 1 3/4 plain flour sifted through with 1 tsp of bi-carb soda 
2 tsps of ground cinnamon
1 tsp of ground ginger

Preheat oven to 180 degrees and have a greased and lined loaf tin ready before beginning.

Cream butter and sugar together until mixture is light in colour and the gritty texture is gone when rubbed between fingers. Beat in the eggs thoroughly one at a time, then add in the sour cream. Stir through chopped dates. Sift in the flour, cinnamon and ginger, and gently fold through the butter mixture using a wooden spoon.

The book says to bake for 45 minutes but mine took an hour before it was cooked all the way through. It depends on the height of the tin used, a larger tin will result in a flatter cake ergo less cooking time.

Consume with gusto! 

In preparation for cake creating. My ingredients sat on the bench for some time until I had a free moment to put them together

Going with a loaf tin this time rather than a cake tin

Toddler-approved cake batter! He cleaned up the spatula and the beaters for me. Lucky boy! 

Master B is bemused by the whole cake making process

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