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