A filling cake with no added sugar, fat or eggs. It has now become a welcome favourite at the end of several extended walks & never ceases to 'Hit the Spot'! Thanks Soo!
8 oz/225 g stoned dried dates, chopped
1/2 pt/275 ml water
12 oz/350 g mixed dried fruit
6 oz/175 g plain wholemeal flour
3 teasp/3 x 5ml sp baking powder
1 teasp/1 x 5 ml sp mixed spice
grated rind of 1 orange or lemon
1 oz/25 g chopped mixed nuts
4 tabsp/4 x 15 ml sp unsweetened orange juice
1/2 oz/15 g flaked almonds to decorate
Place the dates & water into a saucepan and cook over a gentle heat until soft. Remove from the heat & mash with a fork to make a smooth puree. Add the remaining ingredients except the flaked almonds, and beat together well, until evenly mixed. Spoon the mixture into a lightly greased and base lined alb/900 g loaf tin & level the surface. Sprinkle the flaked almonds over the top & place in a preheated oven at 160ºC/325ºF/Gas Mark 3. Bake for 1 1/4 hours or until a skewer when inserted comes out clean. Turn out and cool on a wire rack. Best eaten within 2 days but I can assure you there won't be any left around after 2 days anyhow!
Freezes well.
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