Date and walnut cake

Yield: 8 servings

Measure Ingredient
225 grams Chopped dates; (8oz)
150 millilitres Boiling water; (5floz)
1 teaspoon Bicarbonate of soda
75 grams Butter; (3oz)
225 grams Sugar; (8oz)
1 Egg; beaten
1 teaspoon Vanilla essence
275 grams Wholemeal self-raising flour; (10oz)
½ teaspoon Salt
50 grams Chopped walnuts; plus extra for
; topping (2oz)
2 tablespoons Butter
5 tablespoons Soft brown sugar
2 tablespoons Single cream

TOPPING

Put the dates in a bowl and soak in the boiling water and bicarbonate of soda for 2 hours. Preheat the oven to 190C/375F/gas 5. Grease and line a 23 x 13cm (9" x 5") cake tin.

Cream the butter and sugar together until light and fluffy. Gradually beat in the egg and vanilla essence. Stir in the flour, salt and walnuts. Add the date mixture and mix thoroughly. Spoon into the prepared tin and bake for 35 minutes.

Make the topping by melting the butter and sugar together in a saucepan and adding the cream. Simmer for 3 minutes. Pour over the warm cake and sprinkle with walnut pieces.

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