Walnut, date & honey cake — a moist, lightly spiced loaf cake sweetened with banana, dates and honey, topped with walnuts. A wonderfully comforting bake, lovely in thick slices with tea.
- 225g Self-Raising Flour
- 1/2 teaspoon Ground Cinnamon
- 175g Butter
- 100g Muscovado Sugar
- 3 tablespoons Clear Honey
- 2 Beaten Egg
- 2 medium Banana
- 100g Stoned Dates
- 50g Walnuts
Video
Preparation
- Preheat the oven to 160C/Gas 3/fan oven 140C. Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper.
- Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl. Mash the bananas and chop the dates (kitchen scissors are easiest) and add to the bowl. Beat the mixture for 2–3 minutes with a wooden spoon or hand-held mixer, until well blended.
- Spoon into the prepared tin and level the top, then scatter the walnut pieces over. Bake for 1 hour, then lightly press the top — it will feel firm if cooked. If not, bake for a further 10 minutes.
- Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over, and cut into thick slices.
