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Real boat food
Words Cathy Delany-Hobbs
This recipe comes from a friend, Pam,
who travels and participates in longdistance car-rallying events and is always
well prepared for food on the go. For this
reason, it is called Pam’s Molly Cake.
I have never made this on a boat at sea
—no reason why one could not. I usually
make two or three at a time, and love to
take it on a boat or any trip and it is great
for this time of year. It is similar to—yet
a refreshing change from—the heavier,
greasier Christmas or festive cakes and
puddings. It is wonderful for vegetarians
and has no fats, butters, oils, egg and,
best of all, no added refined sugars.
Additionally, for peanut- or nut-averse
folks, it contains no nuts. It looks and
tastes like a light, festive cake and is full
of good things.
It is tried, tested and approved with a Hoi
Loong brandy toddy on a cold, windy day
but is also fantastic with a cup of tea, and
anything in between, at any time.
Pam’s Molly Cake
250g
300ml
85g
3 teaspoons
1+ teaspoons
85g
500g
50g
80ml
stoned dates (roughly chopped)
water (sometimes I use a little less water and add a bit
of brandy when mixing into the rest of the ingredients)
plain flour
baking powder
ground mixed spice
wholemeal flour
mixed dried fruit (even better if you mix your own)
ground almonds
orange juice
• Preheat oven to 170ºC/350ºF/Gas 3 and line a 900g loaf tin with baking parchment.
• Put dates and water in a pan and bring to the boil. Remove from heat and set aside.
• Sieve plain flour and spice into a bowl.
• Add wholemeal flour, ground almonds and dried fruit, mix well.
• Stir in date mixture and orange juice, mix well.
• Spoon into loaf tin and bake for 45–50 minutes or until a skewer comes out clean.
• Turn out onto a wire rack to cool.
Enjoy warm or cold—the recipe says cool, though my family sometimes does not let it
cool down before sampling, so perhaps it is a good idea to bake two at once.
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