Recipe / Honey date cake

Romy Surtees / Elixir Raw Honey
This cake has been a favourite at home for more than a decade. It must be old – it’s in ounces! The softening of the dates gives a delightful texture to the cake and the honey enhances the flavour.

6 oz butter
1 cup Elixir Raw Honey (9oz)
4 eggs
one and a half cups plain flour (9oz)
1 pound dates
two-thirds cup hot weak tea
1 teaspoon bicarbonate of soda
half cup chopped cashew nuts
vanilla essence
mixed spice (I do up to 3 tsp for me; if its for kids I go down to 1 tsp)
pinch of salt

Mince or finely chop dates. Mix bicarbonate of soda and tea and soak dates for three hours. Cream butter and sugar well, add beaten egg yolks. Stir in sifted flour, spices and salt. Add dates cashews and vanilla. Beat egg whites to peaks and fold into the mixture. Bake in a well lined 9 x 9-inch tin for 60-75 minutes in a moderate oven. Take care as this cake burns easily.

Leave a comment

Your email address will not be published. Required fields are marked *