David's Sussex Date and Walnut Cake

Submitted by: David Donovan

This cake (loaf) was one of three varieties that David brought along to the 2005 plant sale and were a hit for those enjoying a cup of tea and a slice after all that hectic plant buying.

Start by preparing a 2lb/1kg loaf tin, line with silicone paper. Set oven to setting 160°, or gas 3.
Chop the dates add a pinch of soduim bicarbonate and boiling water. Leave to until cold, overnight is preferred. Cream margarine and caster sugar then add beaten egg. Sift flour and partly mix the flour into the mixture
Add the walnuts, followed by the date and water mixture.
Adding the vanilla essence at this point will improve flavour and storage. Stir well, place in the prepared loaf tin smooth out. Bake for 1¼ to 1½ hrs.
Check with skewer after the time. If ok, turn out after ten minutes onto wire rack, allow to cool.
Store in airtight tin for 24 hours before using.