This cake is very filling, so only a small slice is sufficient. However, if you are a greedy guts then a large slice will satisfy your hunger. You can eat a small slice every day, or you can eat the whole cake in one day, but you will probably struggle getting up the stairs when you go to bed. The choice is yours! 😉
Ingredients for the cake:
3oz (90g) margarine
8oz (250g) chopped stoned dates
1/4 pint (150 ml) boiling water
8oz (250g) self raising flour
1 teaspoon baking powder
2 oz walnuts, chopped
2Ib loaf tin
Ingredients for the butter Icing (This is optional)
250g icing sugar
1 tablespoon of milk
Grease the loaf tin with margarine and line with baking paper. Put the dates into a bowl and pour over the boiled water and leave for around 20 minutes. Mix together the margarine, sugar, egg, sifted flour and baking powder, and stir until well combined. Add the dates, with their soaking liquid, the walnuts and mix together.
Pour this mixture into the loaf tin and bake in a preheated oven at 180c, gas mark 4 for 1 1/4 to 1 1/2 hours. The cake should be well risen, firm and when a skewer is inserted into the middle of the cake, it should come out clean.
Leave the cake to cool for about 10 minutes, turn out onto a wire rack and peel of the baking paper. Leave to cool.
The next stage is optional for the buttercream.
Mix together the margarine, icing sugar and milk until it reaches a dropping consistency. Cut the cake length ways in half, or thirds like mine and spread with the buttercream.
Nom Nom! xx