Classic Date Cakes Recipe
Ingredients
| 75 g/3 oz butter | ||
| Light brown sugar | 2 Tablespoon | |
| Clear honey | 4 Tablespoon | |
| 2 eggs, lightly beaten | ||
| 125 g/4 oz plus 2 Tbsp self-raising flour | ||
| Mixed spice | 1 Teaspoon | |
| Milk | 6 Tablespoon | |
| 50 g/2 oz dates, stoned and finely chopped | ||
Directions
Cream the butter and sugar together until the mixture is fluffy.
Beat in the honey, then the eggs.
Sift in 125 g/4 oz of the flour and the spice and fold in.
Stir in enough of the milk to give the batter a dropping consistency.
Coat the date pieces with the remaining flour and add to the batter.
Mix well and spoon into 12 greased patty pans.
Bake in a fairly hot oven (200°C/400°F or Gas Mark 6) for 15 to 20 minutes or until risen and golden brown.
Remove the cakes from the pans and cool on a wire rack.
Beat in the honey, then the eggs.
Sift in 125 g/4 oz of the flour and the spice and fold in.
Stir in enough of the milk to give the batter a dropping consistency.
Coat the date pieces with the remaining flour and add to the batter.
Mix well and spoon into 12 greased patty pans.
Bake in a fairly hot oven (200°C/400°F or Gas Mark 6) for 15 to 20 minutes or until risen and golden brown.
Remove the cakes from the pans and cool on a wire rack.
Chef
