This cake has always been very popular in my cottage and because it’s got bananas and dates in it, it’s one of the more healthy cakes on the list. It is very moist so it keeps for a week, if you don’t eat it up first. I just keep it on its plate with some cling film over it.
Ingredients as follows:
8 ozs of self raising flour
pinch of salt
4 ozs of soft margarine or softened butter
4 ozs of caster sugar
4ozs of dried dates, chopped
1 large banana, sliced thinly
4 tablespoons of milk
Weigh out the ingredients ready to start.
Oops, forgot the banana!
I start with the flour and the margarine, rubbing the margarine into the flour until it resembles breadcrumbs.
Then add the sugar, dates, banana, pinch of salt, egg and milk and amalgamate together. Don’t overdo it or the banana will turn to mush.
Put the mixture into a lined cake tin. I use a loaf tin. Sprinkle a handful of flaked almonds or walnuts on top. If you want, you can also sprinkle some demerara over but I think this makes the cake too sweet. Remember you have banana and dates in there already.
Cook in the centre of your oven for one hour 15 minutes at Gas Mark 4 or equivalent. After that time, test the cake to see if it’s done. It should be brown on the top and a skewer should come out clean if you prick the middle of the cake.
Take the cake out of the tin and put it on a pretty plate. You can remove the paper if you have guests coming or leave it on to keep the cake fresh if there is just the two of you.
Serve with a nice cup of tea and a couple of hot buttered crumpets.
Let’s have a closer look at those. Delicious!