Coffee Date Sponge
From Recipes for cakes and puddings, 1930
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recipes for cakes and puddings (1930) by Latham & Company Limited, page 9. The excerpt below is the record exactly as published.
COFFEE DATE SPONGE. 6-0zs. CAKEOMA Cake Mixture. Pinch salt. Coffee essence. 1 ess. 2-0z. fats. Milk to mix. Sieve the dry ingredients and rub in the fat. Mix with milk to a stiff dropping consistency. Add coffee essence to half the mixture. Arrange the mixture in layers and in between each layer sprinkle chopped dates Steam for 14 hours. 3-ozs. dates, stoned and chopped
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