Date chocolate cake

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12 servings
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Fruit

By Food24 November 03 2009
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Ingredients (10)

250.00 g butter — soft
180.00 ml castor sugar
2.00 eggs — extra-large
250.00 ml dates — finely chopped
125.00 ml coconut
125.00 ml pumpkin — cooked, mashed
15.00 ml orange — zest only
450.00 ml flour — self-raising
50.00 ml cocoa powder
125.00 ml milk
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Method:

Preheat oven to 160 °C and grease a 24 cm cake tin with butter.
Line with baking paper.
Cream butter and sugar until light and creamy.
Beat in the eggs one at a time, beating well after each is added.
Stir in the dates, coconut, pumpkin and orange rind.
Sift in the self-raising flour and cocoa powder together and stir into the butter mixture, alternating with the milk.
Spoon the batter into the tin and bake for 1 1/2 hours until done or a testing skewer inserted into the cake comes out clean.
Allow to cool for 10 minutes in the tin.
Turn out onto a wire rack to cool completely.
Cut into squares and sift icing sugar and cocoa alternately over the squares.



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