Yesterday I had an overwhelming urge to start cooking nutritious and comforting food to fill my freezer with in readiness for the chaos that is a new-born baby & to make baby cake. "What on earth is baby cake?" You ask. Baby cake is something truly magical I discover after having my second child. It is a wonderful filling, comforting and sustaining cake that is easy to eat and exactly what you feel like eating in those first few sleep deprived, sore, euphoric days after having a baby. My husband also decided it was exactly what he wanted to eat as well so I will be making 2 this time around.
If you are expecting or know someone who is, make this cake! It can be made in advance and frozen (thank goodness) and I have successfully made a gluten free version by substituting Doves Farms plain gluten free flour.
For the cake;
2 apples, peeled and diced
250g caster sugar
225g plain flour (or your gluten free substitute)
1 egg, beaten
1tsp Bicarbonate of soda
1tsp Vanilla essence
For the topping;
70g desiccated coconut
Soak the dates and bicarbonate of soda in a cup of water for 1hour. Preheat the oven to 180'C (gas 4). Cream together the butter and sugar and add the beaten egg. Fold in the flour, vanilla essence and diced apple. Mix and add the dates and give a final mix. Pour into a 22cm spring form tin or greased and lined loaf tin. (I like using a loaf tin because it’s easier to slice and eat with a new-born in your arms).
Bake for 40 minutes. Combine the topping ingredients in a small saucepan stir continuously until the sugar has melted. Pour over your cake and bake for another 10-20mins. If your cake is getting a little too brown on top near the end of the cooking time cover loosely with a little tin foil.
Recipe from The Resourceful Mum’s Handbook. I don’t know how well this recipe will translate to those of you reading this around the world. If you have any questions about ingredients or measures just post a question below and I shall endeavour to answer to the best of my knowledge.