INGREDIENTS

INSTRUCTIONS

Preheat the oven to 180c. and butter a 24cm. non-stick, springform
cake tin.  Peel, core and chop the apples then combine the chopped
apples, dates,  bicarbonate of soda and boiling water and allow the
mixture to cool.  Cream the butter and sugar until light then add the
egg and vanilla,  beating well. Add the flour to the butter mixture,
alternatively with  the fruit mixture.  Pour into a buttered 20cm. cake
tin and bake at 180c. for 60 mins.  Meanwhile, make the topping. In a
saucepan, heat the butter and milk  then add the sugar and coconut and
simmer for two minutes until thick.  When the cake has finished baking,
remove from the oven and pour the  topping over. Return the cake to the
oven for 15 minutes. If  necessary, grill the top of the cake to darken
the colour of the  topping.  Allow the cake to cool in the tin then
serve warm or at room  temperature.  Converted by MC_Buster.  Per
serving: 4240 Calories (kcal); 194g Total Fat; (40% calories from
fat); 34g Protein; 619g Carbohydrate; 696mg Cholesterol; 2034mg  Sodium
Food Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable;  10 1/2
Fruit; 37 1/2 Fat; 20 1/2 Other Carbohydrates  Converted by MM_Buster
v2.0n.

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