A classic recipe passed down to a member of the Humphrey Munson team, this is a keeper. Make it once and you’ll certainly make it again.
Perfect with a cup of tea; enjoyable on a rainy day, spectacular on a sunny one sat in the garden perhaps. The old ones are the best ones and this is one recipe that won’t date (pun intended naturally).
Ingredients
For the cake
1/2 pint of boiling water
250g chopped dates
1tsp bicarbonate of soda
225g caster sugar
75g butter
1 egg
275g plain flour
1tsp baking powder
1/2 tsp salt
50g chopped walnuts
For the Glaze
60g brown sugar
25g butter
2 tbsp milk
Method
Begin by preheating your oven to 170°C.
Add the bicarbonate of soda to the boiling water and add the chopped dates, leave to stand for 5 minutes.
Cream together the butter and sugar until soft. Then add the egg and water/date mix.
Sieve in the flour with the baking powder and salt. Then fold this together with the walnuts.
Pour into a lined loaf tin and bake on the lowest shelf of the oven for 1 hour to 1 hour and 15 minutes or until a skewer comes out clean. (If the cake is browning too quickly on top, cover with tinfoil).
For the glaze, add all the ingredients to a saucepan and boil gently for 3 minutes.
Allow the glaze to cool and with a skewer, poke a few holes into the top of the cake while it’s still in the tin. Then, leaving the cake in the tin, pour the glaze on top.
Enjoy!
