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
 

1. Method for Cake A: Sieve dry ingredients, rub in butter.
2. Add the rest of the ingredients.
3. Pour into greased tin.
4. Method for Cake B : Melt butter in pan, stir in honey, sugar-cool.
5. Sieve dry ingredients.
6. Stir in peel, egg and milk.
7. Add honey mixture, beat thoroughly.
8. Pour into lined tin.
9. Top with 1 oz. shredded nuts (optional).
10. 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

food,recipes catering low calorie and vegetarian recipes chocolate and dessert recipes cakes cuisine slimming