Cake sale recipe for 4 - 8 people, takes only 40 mins; recipe has butter, self-raising flour, cinnamon, light muscovado sugar, large egg, clear honey, banana, date, walnut, clear honey, butter and walnut half.
Banana date cake with walnut & honey glaze
Course: Cake sale
Servings
4 - 8
servings
Prep time
25 mins
Ingredients
- Butter: 175g softened butter, plus extra for the tin
- Cinnamon: 1 tsp cinnamon
- Self Raising Flour: 200g self-raising flour
- Walnut: 50g chopped walnut
- Large Egg: 2 large eggs, beaten
- Banana: 2 overripe bananas (about 350g with skins on)
- Clear Honey: 3 tbsp clear honey
- Date: 100g stoned date
- Light Muscovado Sugar: 100g light muscovado sugar
- Walnut Half: 50g walnut half
Directions
- Heat oven to 160C/140C fan/gas 3. Butter and line the base of an 18cmBundt mouldor round cake tin with baking parchment. Put the flour, cinnamon, butter, sugar, eggs and honey in a large mixing bowl and beat with a wooden spoon orhand-held electric mixeruntil light and fluffy.
- Mash the bananas and chop the dates. Stir into the cake mix with the walnuts. Spoon into the prepared tin and smooth the top. Bake for 40-50 mins until firm to the touch and a skewer inserted into the centre comes out clean (a round tin may take 10-20 mins more). Cool in the tin for 15 mins, then turn out and cool on a wire rack.
- To make the glaze, put the honey and butter in a small pan and bring to the boil, stirring until the butter has melted. Boil briefly, about 1 min, until slightly thickened. Remove from the heat and stir in the walnuts. Leave to cool until thickened and opaque. Spoon over the top of the cake and leave to set.
