SPICED HONEY CAKE

Spices and honey are a match made in baking heaven.  I have been eyeing off various recipes for this sort of a cake for a while.  I don't know what has held me back from making this but today I bit the bullet, gathered the ingredients and made it.  Wow! This is a really lovely cake. A lovely change from the sponges and chocolate cakes that I normally make.  As usual it is an absolute snap to make in the CC.  The aromas that come from the oven are really intoxicating.  Also, the fresh ginger in it really makes it but if, like some people, you happen to not be a fan of ginger you can confidently leave ginger out without it being detrimental to the final product. This cake is fantastic to eat hot from the oven and whilst I haven't tried it myself, a slathering of butter might be nice with it.

SPICED HONEY CAKE 

2 eggs

50g golden syrup

125g honey

140g of very very soft diced butter

50g brown sugar

1 tbsp finely grated fresh ginger

150g plain flour

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp ground allspice

1. Grease and line a 10 x 20cm loaf tin and preheat your over to 160 degrees.

2. Place all ingredients, in the order listed, in the bowl with the kneading blade.
3. Select Pastry P1 for 1.30min.

4. After 30 seconds, pause the programme and scrape down the sides of the bowl.
5. Resume the programme.
6. When the programme is complete, tip the batter into the loaf tin and smooth the surface.
7. Bake for 45-50 minutes until the cake is firm in the centre or a skewer inserted in the centre comes out clean.
8. Allow to cool in the tin before turning out onto a cooling rack.  Can be eaten hot or cold.

NOTE - If you notice that the top is browning too quickly, simply lay a piece of foil over the top of the cake.

DATE AND WALNUT LOAF

Date and Walnut Loaf is an old favourite of mine.  People don't seem to make it much anymore, with cakes such as banana and carrot seemingly more popular.  This loaf reminds me of elderly great aunts and uncles visiting for afternoon tea on a Sunday, when I was a kid.  I always think that the best way to enjoy it is to slather it in heaps of lovely butter.  Some would suggest that this is not very healthy but really, if you are already eating cake, what's one more nutritional sin?

If you find that the top of the loaf is browning to quickly whilst it is baking, simply place a sheet of foil loosely over the top.

DATE AND WALNUT LOAF

1 tsp bicarb soda

1 cup boiling water

1 cup chopped dates

185g sugar

1 tbsp very soft diced butter

1 egg

250g self raising flour

1/2 cups nuts (walnut or pecan are great) chopped

1. Preheat oven to 160 degrees.  Grease and line a loaf tin.
2.Place chopped dates in the bowl with the kneading blade.
3.Mix the bicarb with the boiling water and pour over dates. Allow to sit for 1/2 hour.

4.Place all the remaining ingredients except the nuts, in the bowl.

5. Select Pastry P1 for 1.30min.
6. After 1 minute, stop the machine and scrape down the sides.  Add the nuts and resume the programme.
7. On completion of the programme pour the batter into the prepared tin and smooth the top.
8. Bake for 45 minutes or until loaf tests cooked with a skewer.

9. Allow to cool for five minutes in the tin and then turn out onto a cooling rack.

10. Serve hot or cold with or without butter.

NOTE - You could chop the dates in the bowl before adding the water but they do tend to stick to the blade.  If you are going to do this I would recommend spritzing the bottom of the bowl and the kneading blade with cooking spray first.  I prefer to chop my dates by hand because it only takes a minute and I can control the size.