Date and walnut spice cake

Name: Date and walnut spice cake
Yield: Serves 8
Ingredients: 115 g/4 oz/½ cup unsalted butter, plus extra for greasing; 175 g/6 oz/¾ cup soft dark brown sugar; 15 ml/1 tbsp coarsely grated orange rind; 45 ml/3 tbsp fresh orange juice; 60 ml/4 tbsp clear honey; 25 g/1 oz/¼ cup walnuts, chopped; 50 g/2 oz/⅓ cup ready-to-eat stoned (pitted) dates, chopped; 175 ml/6 fl oz/¾ cup buttermilk; pinch of salt; 5 ml/1 tsp mixed spice; 2.5 ml/½ tsp freshly grated nutmeg; 5 ml/1 tsp bicarbonate of soda (baking soda); 5 ml/1 tsp bicarbonate of soda (baking soda); 175 g/6 oz/1½ cups self-raising (self-rising) flour, plus extra for dusting; 2 eggs

Preparation info

Serves
8

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This deliciously moist and rich spiced cake is topped with a sticky honey and orange glaze. Serve it as a dessert with a generous spoonful of natural yogurt, or crème fraîche, flavoured with grated orange rind. Keep this cake, refrigerated, for up to three days.

Ingredients

115 g/4 oz/½ cup unsalted butter, plus extra for greasing
175

Dessert
Vegetarian
Cake

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and lightly flour a 23cm/9in round deep cake tin (pan).
In a bowl, beat the butter and sugar until light and fluffy, then beat in the eggs one at a time.
Sift together the flour, bicarbonate of so