Date and Poppy Seed Cake

Name: Date and Poppy Seed Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 2 teaspoons cinnamon; 2 tablespoons poppy seeds; 1 cup white lily self-rising flour; 1/2 cup self-rising flour; 1/3 cup sugar; 60 g butter; 1 egg; 2/3 cup low-fat milk; 1/2 cup dates, chopped; 1/2 cup brown sugar; 2 tablespoons orange juice; 1 teaspoon orange rind, grated; 2 teaspoons flour; 1 tablespoon butter

Submitted by Wendy's Kitchen

"From a Supermarket recipe site."

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Ready In:: 1hr
Ingredients:: 14
Serves:: 8

ingredients

Cake
2 teaspoons cinnamon
2 tablespoons poppy seeds
1 cup white lily self-rising flour
¹⁄₂ cup self-rising flour
¹⁄₃ cup sugar
60 g butter
1 egg
²⁄₃ cup low-fat milk
Filling
¹⁄₂ cup dates, chopped
¹⁄₂ cup brown sugar
2 tablespoons orange juice
1 teaspoon orange rind, grated
2 teaspoons flour
1 tablespoon butter

directions

Sift flours into a bowl, tipping any bran pieces from sifter back into the bowl with the sifted flour.
Cream sugar and butter.
Add egg and milk and then fold in flour. Pour half cake mixture into a greased, non-stick 20cm cake tin.
For date filling: combine all ingredients and mix well.
Spread two-thirds of the date filling over the cake batter.
Top with the remaining half of the cake mixture and then dot the remaining third of the filling mixture on top.
Bake in a 180 Degrees C oven for 45 minutes.
Serve while still warm.