Yield 2lb Loaf


200g/7oz caster sugar

60g/2oz butter, melted

230g/8oz dates, pitted and coarsely chopped

100g/3.5oz broken walnuts

240ml/9oz boiling water

260g/9oz self-rising flour, sieved

1tsp mixed spices


1. Place the coarsely chopped dates into a large mixing bowl and pour over the top of the boiling water.

2. Preheat the oven 190C/gas mark 5 while you grease and line a 2lb loaf tin or similar cake tin container.

3. Add the flour, mixed spices, sugar, melted butter and broken walnuts to the soaking dates and stir in well with a wooden spoon till it all combines well.

4. Slowly pour the batter into the prepared tin and level with the back of a tablespoon. Decorate the top with a few half walnuts if you desire.

5. Bake on the middle shelf of the oven for 50 minutes or until golden brown and well risen. If you are unsure, place a skewer in the centre of the cake and if it comes out cleanly your cake will be perfectly baked.

6. Allow to settle in the tin for 10 minutes, before transferring onto a cooling wire and then peel the paper off the sides.