This recipe calls for a bain marie. If you don’t have one, place your baking pans in a large roasting pan or casserole dish and fill to half the height of your baking pans. Avoid using a Dutch oven as it holds too much heat.
Yields 2 pans (48 servings)
Recipe courtesy of James Gallagher, Shadow Lawn Inn, Rothesay, N.B.
- 7 cups (1.8 L) water
- 2.2 lb (1 kg) pitted dates
- 4 Tbsp (60 ml) baking soda
- 0.7 lb (320 g) unsalted butter, room temperature
- 2.2 lb (1 kg) sugar
- 12 eggs
- 2.2 lb (1 kg) all-purpose flour
- 4 Tbsp (60 ml) baking powder
- 2 tsp (10 ml) powdered ginger
- Heat oven to 350°F (177°C).
- Place dates and water into large pot, boil for 5 minutes.
- In stand mixer, cream butter and sugar until pale and fluffy. Add eggs two at a time, mixing on medium-high speed until well incorporated.
- Sift together flour, baking powder, and ginger; in large bowl, combine with butter-sugar-egg mixture.
- Once dates are boiled, remove from heat, stir in baking soda. Mixture will foam.
- Using rubber spatula, immediately stir dates into dough until combined.
- Pour into rectangular glass baking pans sprayed with oil and lined with parchment paper.
- Bake in bain marie for 20 minutes, lower the heat and cook at 300°F (149°C) until cake is firm.
Phillip Holmans, owner of World Tea House on Argyle Street in Halifax, imports teas from 2...
While hot hors d’oeuvres aren’t traditional afternoon tea fare, this crab cake recipe ...
Clotted cream is a staple of afternoon teas. Sometimes called Devonshire Cream or Cornish ...
MacPherson uses this recipe based on one he found in The Blue Chair Jam Cookbook by Rachel...
Charles the Butler uses this recipe at home when he serves afternoon
tea. Like most favou...