Walnut, date & honey cake

• Self-raising Flour8 oz
• Ground Cinnamon1/2 teaspoon
• Butter6¼ oz
• Muscovado Sugar3½ oz
• Clear Honey3 tablespoons
• Egg2 Beaten
• Banana2 medium
• Stoned Dates3½ oz
• Walnuts1¾ oz

Instructions

1. 1

   Preheat the oven to 160C/Gas 3/fan oven 140C.

2. 2

   Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper.

3. 3

   Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl.

4. 4

   Mash the bananas and chop the dates (kitchen scissors are easiest for this) and add to the bowl.

5. 5

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

6. 6

   Spoon into the prepared tin and level the top.

7. 7

   Scatter the walnut pieces over.

8. 8

   Bake for 1 hour, then lightly press the top – it will feel firm if cooked.

9. 9

   If not, bake for a further 10 minutes.

10. 10

    Cool for 15 minutes, then lift out of the tin using the paper.

11. 11

    When cold, drizzle the remaining honey over.

12. 12

    Cut into thick slices.