Dark brown sugar 175g
Self-rising flour 175g
Bicarbonate of soda 1 tablespoon
Nutmeg grated ½ teaspoon
Mixed spice 1 teaspoon
Butter milk 175ml
Stoned dates, chopped 50g
Walnuts, chopped 25g
Ingredients For topping:
Bee’s honey 60ml
Orange juice 45ml
Grated orange rind 15g/ 1 tablespoon and extra to decorated
Method for the cake:
Preheat over at 170⁰C for 10 minutes.
In a bowl beat butter and sugar until it resembles cream and sugar is dissolved. Add eggs one by one beating well after each addition.
Sieve flour, bicarbonate of soda, nutmeg powder and mixed spices. Keep aside.
Add the butter milk to the beaten butter, sugar and egg mixture and beat well.
Mix the chopped dates and walnuts in flour. Mix the dry ingredients in to the beaten butter mixture using a wooden spoon.
Pour into a greased cake tin and bake at 170⁰C for 60 minutes or until a toothpick inserted in the center comes out clean.
Pour the topping over the cake while it’s hot. Serve warm or cold decorated with grated lemon rind and whipping cream or ice cream.
Method for the Topping:
In a thick bottomed pan boil honey, orange juice and grated orange rind. Pour over the cake.