ORANGE DATE CAKE

I collect recipes - most especially cakes!! I am one of those saddos with lots of folders where I store clippings, cut from papers and magazines! I must have about twenty of them by now!

This unusual cake is yet another, taken from this treasure trove of recipes. The paper is now yellowed, testament to the time it has been in there! It is deliciously rich and moist and freezes like a dream.

This cake uses an old fashioned block of dates - years ago that was the only way dates were sold! They are still available and I have used a packet here, but other types should be OK - but not those tossed in added sugar.

You will need a 1lb loaf tin, lightly greased with the bottom lined and I put strips of baking parchment into the tin and hanging over the sides to help lift it out. Preheat your fan oven to 140C.

10 oz of dates from a block

3 oz butter

grated zest from one orange

¼ pint fresh orange juice [from the orange and then I used 2 clementines. I also added as many “bits” as possible]

2 oz light muscovado sugar

4 oz self raising flour

large pinch of bicarbonate of soda

3 oz chopped walnuts or pecans - I used half each

In a medium saucepan place the dates, roughly cut up, the zest, juice, sugar and butter and slowly warm up - but do not bring to the boil. Stirring occasionally, cook until the dates are soft and the mixture resembles a soft paste. This will take about ten minutes. Allow to cool for about 20 mins.

Add the flour and bicarb, then the chopped nuts and mix well. Tip into your prepared tin and bake for about 45 mins. Cool in the tin for 15 mins, then continue on a rack.

So good. Will keep for several days in an airtight container.