Date and walnut cake, etc.

I made cake. Twice. It was nice both times. I will make it again. Here, for posterity, is what I did:

  1. Turn oven to 180°
  2. Soak 100g dried pitted dates in some Lady Grey tea (or just hot/warm water)
  3. Grease/line/otherwise prep a loaf type cake tin
  4. Cream 100g soft brown sugar with 100g unsalted butter. I love the way this looks like sand. I always want to make sand castles with it. But it wouldn’t work. Or help.
  5. Add 2 eggs and 2tsp honey, stir/fold it all in really good. It’s usually lumpy for me at this stage. Don’t know if that means I’m doing it wrong. Whatever.
  6. Sift 100g plain flour, 1tsp baking powder and a bit of ground cinnamon into the mix. Fold it in. It should start to look like cake mix about now.
  7. Drain dates. I drain into a cup and drink it. Even though it’s usually cold by now.
  8. Put drained dates in mixer with 100g walnuts. Blitz, but not too much.
  9. Chuck blitzed mix into cake mix, along with 100g cranberries (raisins would work but they are DEVIL’S FOOD so don’t give me this cake if it has raisins in)
  10. Stir up. Worry that there’s too much stuff and not enough cake.
  11. Put into cake tin in a cakey way.
  12. Decorate the top with pecan nuts. I like to COVER it, but in neat rows, so you can use the nuts as a guide for slicing. As in, one pecan width is a normal slice. Two pecan widths is a slice for me.
  13. Sprinkle on some chunky demerara sugar. Just for the fun of it.
  14. Bung in oven. After 15 mins, turn temperature down to about 160°.
  15. Bake for another 35 mins.
  16. Remove from oven. Cool (at least a little). Enjoy.

Here is a photo of the first one I made. It doesn’t have enough pecans on top. But it was still nice:

Date and walnut cake

Date and walnut cake

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