Friday, 19 June 2009

Date and Walnut Cake/Pecan nut and sausage on the floor

Want a cake recipe?

This is a really nice cake for Summer tea in the garden. The one in the pic might, just might have had a minute or five too long in the oven. But it is still a nice recipe.
So I don't get moaned at about Metric/Imperial and American measures. Take your choice as they are in all three.

Before I forget......Most of my blue and white plates reside with Sparkybrand.
Mark how many of my blue plates have you still got?
Sorry........I'm being mislead...............

Metric and Imperial

150g/60z margarine
75g/30z Castor sugar
3 tablespoons clear honey...........I used Devon honey from all the Devon bees we have been trying to help.
3 beaten eggs
175g/7oz self-raising flour
1/2 teaspoon ground cinnamon
grated rind of half a lemon
75g/30z stoned and chopped dates
40g/1 1/2oz halved walnuts....... I didn't have any so used Pecan nuts.


3/4 cup margarine
6 tablespoons sugar
3 tablespoons clear honey
3 beaten eggs
1 3/4 cups of self-rising flour
1/2 teaspoon ground cinnamon
grated rind of 1/2 lemon
1/2 cup chopped pitted dates
1/3 cup walnut halves ..........or Pecan nuts!!!!!!

Grease a 20cm/8 inch square cake tin and line the bottom and sides with greaseproof (waxed) paper.
Cream the margarine, sugar and honey together until light and fluffy. OR USE SOMETHING WITH WHIZZ..........that's electric........
Beat in the eggs one at a time, following each with a spoonful of flour.
Sift the remaining flour with the cinnamon and fold into the mixture, followed by the lemon rind and dates.
Turn into the prepared tin, level the top and cover with the nuts.

Bake in a moderately hot oven (190C/375F, Gas Mark 5) for 40 to 45 minutes
( this is the point you need to get a shaun the sheep timer and make sure when he shouts you take notice)
or until well risen and firm to the touch.

Cool in the tin for a few minutes, then turn out onto a wire rack to cool.
For a deeper cake use an 18cm/ 7 inch square tin and increase the cooking time by 10 to 15 minutes (I used a round tin).

The last word from Amie Soto Blossom.

"I wasn't allowed any cake, I had to make do with this piece of tatty sausage".

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