Walnut, date & honey cake

Ingredients

• 1 225g — Self-raising Flour
• 0.5 teaspoon — Ground Cinnamon
• 1 175g — Butter
• 1 100g — Muscovado Sugar
• 3 tablespoons — Clear Honey
• 2 Beaten — Egg
• 2 medium — Banana
• 1 100g — Stoned Dates
• 1 50g — Walnuts

Steps

1. step 1
2. 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.
3. step 2
4. 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.
5. step 3
6. 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.
7. step 4
8. Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.

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