Walnut, Date and Honey Cake

Ingredients

• 225 gself-rising flour
• 1/2 tspground cinnamon
• 175 gbutter, softened
• 100 gmuscovado sugar
• 3 tbspclear honey, 2 tbsp in batter, 1 tbsp drizzled over the cooled cake
• 2eggs, beaten
• 2bananas, medium, mashed
• 100 gstoned dates, chopped with kitchen scissors
• 50 gwalnuts, broken into pieces; scattered over the top before baking

Method

1. 1

   Preheat oven to 160C / Gas 3 / fan 140C. Line the base and long sides of a 900g / 2lb loaf tin with greaseproof paper, buttering the tin and paper.

2. 2

   Tip the flour, cinnamon, butter, sugar, 2 tbsp honey and eggs into a large mixing bowl. Mash the bananas and chop the dates, then add to the bowl.

3. 3

   Beat the mixture for 2 to 3 minutes with a wooden spoon or hand-held mixer until well blended.

4. 4

   Spoon into the prepared tin, level the top and scatter the walnut pieces over. Bake for 1 hour.

5. 5

   Lightly press the top — it should feel firm when cooked. If not, bake for a further 10 minutes.

6. 6

   Cool in the tin for 15 minutes, then lift out using the paper. Once fully cold, drizzle the remaining 1 tbsp honey over the top. Cut into thick slices.