Spiced Date and Walnut Cake Recipe
Ingredients
| 300 g / 11 oz / 2 1/2 cups wholemeal self-raising flour | ||
| 10 ml / 2 tsp mixed spice | ||
| 150 g / 5 oz / 3/4 cup chopped dates | ||
| 50 g / 2 oz / 1/2 cup chopped walnuts | ||
| 60 ml / 4 tbsp sunflower oil | ||
| 115 g / 4 oz / 1/2 cup dark muscovado sugar | ||
| 300 ml / 1/2 pint / 1 1/4 cups skimmed milk | ||
| Walnut halves, to decorate | ||
Directions
1. Preheat the oven to 180°C/350°F/ Gas 4. Grease and line a 900 g / 2 lb loaf tin with greaseproof paper.
2. Sift together the flour and spice, adding back any bran from the sieve. Stir in the dates and walnuts.
3. Mix the oil, sugar and milk, then stir evenly into the dry ingredients. Spoon into the prepared tin and arrange the walnut halves on top.
4. Bake the cake in the oven for about 45-50 minutes, or until golden brown and firm. Turn out the cake, remove the lining paper and leave to cool on a wire rack.
2. Sift together the flour and spice, adding back any bran from the sieve. Stir in the dates and walnuts.
3. Mix the oil, sugar and milk, then stir evenly into the dry ingredients. Spoon into the prepared tin and arrange the walnut halves on top.
4. Bake the cake in the oven for about 45-50 minutes, or until golden brown and firm. Turn out the cake, remove the lining paper and leave to cool on a wire rack.
Chef
