This recipe is from one of my favourite cookery books 'Good Housekeeping's Cookery Compendium' (1956, page 347)
Put 12 oz flour in a bowl and rub in 6 oz of sunflower spread until the mixture resembles breadcrumbs.
Add:
3 oz sugar
1 tsp of cinnamon (or mixed spices)
8 oz of chopped walnuts
8 oz of chopped dates
Mix and make a well in the middle
Pour 1/2 a pint of apple or pear puree (I usually cheat and liquidise a tin of apples or pears) into the well you made in the mixture, add 3/4 tsp bicarbonate of soda. Mix everything together and put into a 8 x 5 inch loaf tin lined with grease proof paper.
Cook at 180 for 20 min, then place a sheet of grease proof paper over the cake to stop it burning. Cook for a further 20 min, then reduce the temperature to 160 C and bake for 15-20 min, test with a wooden skewer to check if it is cooked through, if it comes out clean the cake is ready. Allow to cool a bit, turn out of the tin and then allow to cool fully before attempting to cut.
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