250 g dried, pitted dates
200 ml water
100 ml sugar
200 g butter
100 ml Finnish curd cream, sour cream, light sour cream or natural yogurt
1 tsp vanilla sugar
1 tsp baking powder
2 tsp baking soda
400 ml flour
Mix together the flour, baking powder, baking soda and vanilla sugar. Place the water and dates in a small saucepan and slowly simmer on medium heat until the dates are softened. Add the sugar and mix until dissolved.
Let the mixture cool down a bit, then mix in the butter, the lightly whisked eggs, sour cream and the dry ingredients. Pour the batter in a buttered and floured cake pan, about 2½ litres in capacity.
Bake at 175 °C for about 1 hour. Unmould the cake and let cool on a wire rack. The taste of this cake will improve if it is stored in a cool place, carefully wrapped in foil, for 1 - 2 weeks. Serve the cake for dessert on Christmas dinner with coffee, tea or glögg.
Recipe source: Suomen Sokeri Oy/sugar package, 1980s.