Date and Walnut Cake
- 7 oz self-raising flour
- 4 oz soft butter
- 3 oz chopped dates
- 1 oz chopped walnuts
- 3 oz soft light brown sugar
- 2 medium free-range eggs
- 5 oz milk
Preheat the oven to 375 degrees F and line a loaf tin with greaseproof paper. Sift the flour into a large bowl, then rub in the softened butter until breadcrumbs form. Add the dates, walnuts and sugar, and mix well. Beat the eggs and milk together. Then stir into the flour mixture until well incorporated. Spoon the mixture into the prepared loaf tin and cook on the middle shelf of the oven for about 1 ¼ hours. Or until the cake springs back when lightly touched in the middle. Remove from the oven, then when cool enough to touch, turn the cake out, peel off the greaseproof paper and allow to cool on a wire rack. Serve in thick slices preferably spread with unsalted butter.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
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