Walnut, date & honey cake
- Mary Cadogan
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Cuts into 8-10 slices
Easy
Prep: 15 mins
Cook: 1 hr and 10 mins
A star rating of 4.3 out of 5.107 ratingsRate
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A tea-time treat - packed with sweet honey. A great way to use up those ripe bananas too
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
225g self-raising flour
-
½ tsp ground cinnamon
-
175g softened butter
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100g light muscovado sugar
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3 tbsp clear honey
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2 eggs
beaten
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2 medium, ripe bananas
about 250g/9oz total weight in their skins
-
100g stoned dates
-
50g pack walnut
pieces
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Nutrition: per serving for eight
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kcal440
-
fat24g
-
saturates13g
-
carbs54g
-
sugars25g
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fibre1.5g
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protein6g
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salt0.7g
low
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Method
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step 1
Preheat the oven to 160C/Gas 3/fan oven 140C. Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper.
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step 2
Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl. Mash the bananas and chop the dates (kitchen scissors are easiest for this) and add to the bowl. Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended.
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step 3
Spoon into the prepared tin and level the top. Scatter the walnut pieces over. Bake for 1 hour, then lightly press the top – it will feel firm if cooked. If not, bake for a further 10 minutes.
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step 4
Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.
Recipe from Good Food magazine, February 2002
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A star rating of 4.3 out of 5.107 ratings
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