Mixed spice adds a warm flavour to this low-fat, high-fibre cake. Simply serve it on its own, or spread it with butter and honey for an extra special snack.
300 g (11 oz) 2 1/2 cups wholemeal self-raising flour
10 ml (2 tsp) mixed spice
150 g (5 oz) scant 1 cup chopped dates
50 g (2 oz) 1/2 cup chopped walnuts
60 ml (4 tbsp) sunflower oil
115 g (4 oz) 1/2 cup dark muscovado sugar
300 ml (1/2 pint) 1 1/4 cups skimmed milk
walnut halves, to decorate
10 ml (2 tsp) mixed spice
150 g (5 oz) scant 1 cup chopped dates
50 g (2 oz) 1/2 cup chopped walnuts
60 ml (4 tbsp) sunflower oil
115 g (4 oz) 1/2 cup dark muscovado sugar
300 ml (1/2 pint) 1 1/4 cups skimmed milk
walnut halves, to decorate
method
1. Preheat the oven to 180°C/350°F/ Gas 4. Grease and line a 900 g (2 lb) loaf tin with greaseproof paper.
2. Sift together the self-raising flour and mixed spice, adding back any bran from the sieve. Stir in the dates and walnuts.
3. Mix the oil, sugar and milk, then add to the dry ingredients. Mix well then spoon the mixture into the prepared tin.
4. Arrange the walnut halves over the top of the cake mixture. Bake the cake for 45—50 minutes, or until golden brown and firm. Turn out the cake, remove the lining paper and leave to cool on a wire rack.
2. Sift together the self-raising flour and mixed spice, adding back any bran from the sieve. Stir in the dates and walnuts.
3. Mix the oil, sugar and milk, then add to the dry ingredients. Mix well then spoon the mixture into the prepared tin.
4. Arrange the walnut halves over the top of the cake mixture. Bake the cake for 45—50 minutes, or until golden brown and firm. Turn out the cake, remove the lining paper and leave to cool on a wire rack.
serving amount
makes 1 cake
rate this recipe
more information
  |
  |
  |
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
