Rhubarb & Date Cake

As I have rhubarb growing in the garden I am always on the lookout for recipes  for  rhubarb cakes and have tried many from English, American & Polish recipe books and magazines.

Some recipes just used 1 or 2 stalks of rhubarb – as I have lots of rhubarb – I wanted a recipe that used more.

I was talking with my old school friend who lives in Leeds and she told me her husband makes a lovely rhubarb cake with the rhubarb they have growing on their allotment.

So, I tried it out and it was indeed lovely!

 

 

Ingredients

  • 340g plain flour
  • 1 teaspoon baking powder
  • 170g  butter
  • 230g caster sugar
  • 450g rhubarb, chopped into small cubes
  • 230g stoned dates, chopped into small pieces
  • 2 eggs
  • 120ml milk (either whole or semi skimmed)
  • Optional – extra sugar to sprinkle on top – (I would not bother with this next time)

 

 

 

Method

  • Preheat the oven to GM 5 – 190°C
  • Line the base of a 26cm round spring-form or loose bottomed tin with baking paper. (You can use a 23cm tin)
  • Place the chopped rhubarb and dates into a bowl.
  • Place the flour and baking powder into another bowl.
  • Cut the butter into cubes and rub it into the flour using your fingertips until you have a mixture that resembles breadcrumbs.
  • Stir in the sugar.
  • Stir the chopped rhubarb and dates into the mixture.
  • Combine the eggs and milk in a jug and beat a little.
  • Stir into the cake mix until well combined.
  • Spoon the batter into the prepared cake tin and level the surface.
  • If using, sprinkle 2 tablespoons of sugar on the top of the cake.
  • Bake for approximately 1 – 1 & 1/4  hours or until a skewer inserted into the cake comes out clean – best check on it after an hour and cover top if necessary to prevent burning.
  • Leave to cool on a wire rack until the tin is cool enough to safely handle.
  • Remove the cake from the tin and leave to cool completely on the wire rack

Although the cake keeps well, I think it is best eaten when fresh as then the rhubarb taste is strong and the cake delicious.

Crown china tea plates – no pattern named.

Note

The rhubarb season is now over in my garden as it has just past July – next year I am going to try some variations on this cake eg – without the dates or with raisins etc.

Keks

Keks is the word for a light fruit cake which is baked in a loaf tin or even more so a long narrow rectangular tin.

I am not sure how or when the word keks came into the Polish language but I am certain it comes from the English word “cakes” –  however the word keks is singular in Polish and means cake, and the plural is  keksy which is cakes.

It is thought that the keks originated from recipes for cakes from ancient Rome with the cakes being baked with pomegranate seeds, pine nuts and dried grapes and  using barley flour and then later in the middle ages honey was used and other fruits.

Keks is mentioned in a Polish cookery compendium from 1682 by Stanisław Czerniecki.

Nowadays keks is made using wheat flour and bakalie.

Bakalie is usually translated as dried fruits – however it has more varied fruits than the English version of dried grapes (raisins, sultanas, currants) & mixed peel.

Bakalie can be a mixture of the following:

  • Apricots
  • Currants
  • Dates
  • Figs
  • Mixed peel
  • Prunes
  • Raisins
  • Sultanas
  • Nuts – almonds, hazel & walnuts

Of course you can vary the mixture every time you make it.

The use of  sweet dried fruits came into use in Poland through the influence of Turkish cooking where most of these fruit and nuts grow.

Traditional keks is baked in a long narrow rectangular tin, however I also use the English style 2lb loaf tins especially as you can get greaseproof cake tin liners which make life a lot easier.

NOTE

I have tried these out several times and have found two things that you must do to make turn out well:

  1. Toss the fruit in flour so it does not all clump together.
  2. Bake the cake at a low temperature so it cooks through.

Keks

Ingredients -1

Amounts for a long narrow tin

300g butter or block baking margarine

300g granulated  sugar

6 eggs

2-3 drops vanilla essence

300g plain flour

80g potato flour

2 teaspoons  baking powder

1 teaspoon of ground cinnamon

400g  bakalie (dried fruit  & nuts – see above) & 1 tablespoon plain flour

butter & dried breadcrumbs to prepare the tin or greaseproof paper

Ingredients -2

Amounts scaled down amounts for a 2lb loaf tin

200g butter or block baking margarine

200g granulated  sugar

4 eggs

2-3 drops vanilla essence

200g plain flour

60g potato flour

1.5 teaspoons  baking powder

1 teaspoon of ground cinnamon

300g  bakalie (dried fruit  & nuts – see above) & 1 tablespoon plain flour

Butter & dried breadcrumbs to prepare the tin or greaseproof paper or liner

Method

Prepare the baking tin by either coating with butter & dried bread crumbs or cut a sheet of  greaseproof paper to line the long side and base of the loaf tin or use a liner where appropriate.

Pre heat the oven to GM 3 – 160º C

Prepare the bakalie (dried fruit & nuts) by chopping the larger fruits into smaller pieces.

Place them in a bowl with 1 tablespoon of plain flour and mix thoroughly so all the fruit is coated.

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Tip the coated fruit into a large sieve and shake well to remove excess flour.

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Mix the baking powder and cinnamon with the flours

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In a large bowl cream the butter and sugar together until they are light and fluffy

Add the vanilla essence

Add the eggs one by one, each with a tablespoon of flour

Fold in the rest of the flour

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Carefully mix in the bakalie

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Spoon the mixture into the prepared tin and put in the oven

 

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Bake for around 1 hour 30 minutes for the long tin & 1 hour 20 minutes for the smaller loaf tin

Check at around 1 hour & cover the top with greaseproof paper if it starts to brown on top too quickly

Test the cake with a cake tester or wooden skewer near the end of the cooking time to check that it is baked throughout

Leave the cake to cool in the tin before turning it out.

 

 

 

 

 

 

Aynsley, Las Palmas from the 1960s

Colclough 4212, Art Deco 1930s, Blue Violets/Pansies

Keks – using fruit mincemeat

At Christmas time I make English fruit mincemeat using the recipe from Delia Smith but without the chopped nuts.

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If I have any mincemeat over after the Christmas period  when I make mince pies,  I make a fruit loaf which which is very much a keks.

I bake this in a 2lb loaf tin.

Note

You can also use 2 small 1lb loaf tins or even a round 22cm tin – adjusting the baking time.

Ingredients

150 butter

100g soft brown sugar

75g sultanas or currants  and mixed peel

225g self raising flour

450g jar of mincemeat (exact amount is not critical)

3 eggs

Optional 25g flaked almond to sprinkle on top

Method

Pre-heat the oven to GM2- 150ºC

Prepare the loaf tin by greasing it, lining the long sides or using a greaseproof liner.

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Lightly cream the butter and sugar

Beat in the eggs, one by one

Stir in the mincemeat and the  extra dried fruit until it is an even consistency – a wooden spoon is good for this

Stir in the flour.

If the mixture seems a bit dry add a tablespoon of rum or similar

Spoon the mixture into the tin and smooth the top

Sprinkle nuts on top if using

Bake for around 1 hour 15 minutes

Leave to cool in the tin before turning it out.