Cinnamon Date Cake Recipe
Ingredients
| Plain flour | 2 Ounce | |
| Ground cinnamon | 3 Teaspoon (Leveled) | |
| Margarine | 8 Ounce | |
| Caster sugar | 6 Ounce | |
| Clear honey | 3 Tablespoon (Leveled) | |
| Eggs | 3 Large, beaten | |
| 6 oz. self-raising flour | ||
| Grated rind of 1/2 lemon | ||
| Milk | 1 Tablespoon | |
| 3 oz. stoned dates, finely chopped | ||
| Shelled walnuts | 1 Ounce | |
Directions
GETTING READY
1. With greased greaseproof paper, line an 8" square cake tin
MAKING
2. In a bowl, make the topping mixture - sift flour and one teaspoon cinnamon, rub in two ounces of margarine, add three ounces of sugar and stir well
3. Cream the remaining margarine with the remaining sugar and honey till it turns fluffy; beat in an egg into it slowly
4. Sift self raising flour into another bowl along with the remaining cinnamon into the creamed mixture and then add the lemon rind, milk and dates to it
5. Transfer the mixture into the prepared tin, smoothen out the surface and arrange the halved nuts on it
6. Bake it in the oven for an hour and ten minutes at 375°F
7. Let the cake be in the tin for a while then turn it out onto a wire rack and allow to cool completely
SERVING
8. Serve as appropriate
1. With greased greaseproof paper, line an 8" square cake tin
MAKING
2. In a bowl, make the topping mixture - sift flour and one teaspoon cinnamon, rub in two ounces of margarine, add three ounces of sugar and stir well
3. Cream the remaining margarine with the remaining sugar and honey till it turns fluffy; beat in an egg into it slowly
4. Sift self raising flour into another bowl along with the remaining cinnamon into the creamed mixture and then add the lemon rind, milk and dates to it
5. Transfer the mixture into the prepared tin, smoothen out the surface and arrange the halved nuts on it
6. Bake it in the oven for an hour and ten minutes at 375°F
7. Let the cake be in the tin for a while then turn it out onto a wire rack and allow to cool completely
SERVING
8. Serve as appropriate
Chef
