Hinkler cake

Name: Hinkler cake
Cuisine: Australian
Ingredients: 15 g butter, softened; 185 g (1½ cups) icing sugar; 120 g self-raising flour; 80 g (½ cup) chopped dates; 2 tablespoons lemon juice (approximately); 4 tablespoons milk; 2 teaspoons caster sugar; 150 g (1 cup) self-raising flour; 2 tablespoons milk (approximately); pinch of salt; 45 g (¼ cup) raisins, chopped; 60 g butter, chopped; 110 g (½ cup) caster sugar; 60 g butter, softened; 75 g (½ cup) currants; 2 eggs

Preparation info

Difficulty
Easy

Appears in

Tried, Tested and True

By Liz Harfull

Published 2018

About

This old-fashioned cake is not baked very often these days, even in Bundaberg, partly, I suspect, because the original recipe misses some key information, such as quantities for the fruit filling, the pan size and cooking time. However, it is delicious and deserves to be more widely known. The revised version provided here with more detail has the tick of approval from Edna and her CWA friends.