'Fresh dates and photogenic walnuts were piled high in Oxford's Covered Market before Xmas and a cake was required! This one has added moisture from the raisins and works well.' J J Marshall
URBANPIX CAPTION: Dates and walnuts are a classic combination, and to this, the recipe adds raisins for additional texture and moisture. The recipe is straightforward and reliable, producing a tasty cake to enjoy with your morning coffee or afternoon tea.
I N G R E D I E N T S
100g butter, 100g brown sugar, 2 beaten eggs, 2 teaspoons runny honey, 100g plain flour, 1 teaspoon baking powder, a pinch of cinnamon,
100g stoned and chopped dates, 100g chopped walnuts, 100g raisins.
Turn on the oven to 180 degrees C (350 F). Grease or line a loaf tin. Cream the sugar and butter together in a bowl and add the flour, baking powder and cinnamon. Gradually add in the beaten eggs until it’s a smooth consistency. Fold in the walnuts, raisins and dates. Put the mixture in the tin and bake for about 20 minutes before turning the oven down to 160 degrees for the last 30 minutes. The cake is done when a skewer or knife comes out clean.