Rum 'n Raagi date cake

This yummy rum cake, not only completely eliminates the dreaded maida (all purpose flour) but substitutes it with iron-rich raagi instead. Add to that the goodness of dates and you have a winner! The original recipe comes from my young friend and neighbor Aditi Kulkarni. Thanks Aditi! I tweaked it a little to change some proportions and put measurements in cups instead of grams. Here it goes.

* I have used Old Monk black rum for the recipe. For kid friendly non-alcoholic version use apple juice instead.

Ingredients:
Group 1:
Dates- 1 and 1/2 to 2 cups chopped,
Walnuts - 1/2 cup chopped
Rum/apple juice - enough to soak the dates and walnuts

Group 2:
Raagi flour (nachani) - 2 cups
Coco powder - 1/2 cup
Baking soda - 1 and 1/2 tsp
Baking powder - 3/4 tsp

Group 3:
Butter (amul, regular) - 1/2 cup
Oil (any, i used sunflower) - 1/4 cup
Eggs - 4
Vanilla essence - 2 tsp
Powdered sugar - 1 cup
Sugar - 1/2 cup

Recipe:
2 days before D-Day, add rum to the dates and walnuts mixture (ensuring the dates and nuts are well covered). Store in air-tight container at room temperature

On D-day
Grease baking mold and keep ready. Preheat oven to 180 deg C/ 350 deg F. Combine ingredients in group 2 and pass through sieve once or twice. Keep aside. Combine ingredients of group 3. Beat well till mixture is frothy. Now combine all three groups. Mix well. If mixture is too thick, add a little water. It should have normal cake batter consistency. Pour in mold and bake in oven for 35-45 mins. Check with knife to ensure cake is cooked well from inside. Remove from oven, Let it rest for a while, then remove from mold. Indulge.

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