Honey Date & Walnut Cake

Cake A

8 oz. plain flour
3 teaspoons baking powder
4 oz. butter or margarine
4 oz. castor sugar
4 oz. sliced stoned dates
1 oz. chopped walnuts
2 eggs,
4 tablespoons milk
2 tablespoons clear honey

Cake B

2 oz. butter
5 oz. honey
5 oz. demerara sugar
10 oz. plain flour
1 teaspoon bicarbonate soda
1 teaspoon baking powder
1 teaspoon each spice, cinnamon and ground ginger
2-4 oz. chopped peel
1 egg;
/4 pint milk

  • Method for Cake A: Sieve dry ingredients, rub in butter.
  • Add the rest of the ingredients.
  • Pour into greased tin.
  • Method for Cake B : Melt butter in pan, stir in honey, sugar-cool.
  • Sieve dry ingredients.
  • Stir in peel, egg and milk.
  • Add honey mixture, beat thoroughly.
  • Pour into lined tin.
  • Top with 1 oz. shredded nuts (optional).
  • Bake both cakes in centre of oven for time and temperature given until firm to the touch.

Oven temperature: 350-375°F.-Gas Mark 3-4
Bake cake A in a 7-in square tin.
Cake B in a 2lb loaf tin

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