I made this the other day and is probably the best cake I’ve ever made that involves nuts (I don’t normally like nutty cakes). It’s really easy to make and everyone who’s had some has loved it.
* 225g self-raising flour
* ½ tsp ground cinnamon
* 175g softened butter
* 100g light muscovado sugar
* 3 tbsp clear honey
* 2 eggs , beaten
* 2 medium, ripe bananas
* 100g stoned dates
* 50g pack walnut pieces
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.
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.
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.
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.
It should be noted that I didn’t have any cinnamon (for once) so I substituted it with some nutmeg and some mixed spice which seemed to have done the job. I also added a splash of Morgan Spiced Rum to the mix (It would have been rude not too. ;P) and some pecan nuts to the top of the cake. All in all this was a winner and will definitley be getting made again at some point.