I rarely bake these days, not like when all the kids were home and I’d do 3 batches every few days. Up till a few months ago I would make a cake every Sunday for my husband’s lunches. we stopped that when we decided baking involved buying groceries we didn’t really need, and our diet was good without all the “extras”. However, while I, the chubby one have not lost a single ounce eating out of the garden my husband, the thin one, is losing weight. Ain’t that just typical!! So I decided today baking was in order.
This is a loaf I have been making for 30 years and hubby loves it. An elderley neighbour gave me the recipe when my kids were little. This makes 2 loaves however I just chuck it in a large cake tin. This is spicy, fruity, moist and lasts well. It’s nice cold with butter, yummy hot with cream.
In a pot put :
2 – 3 cups of golden raisins (sultanas) depending on whether use dates or not
1 cup dates
1 1/2 cups sugar
1 tablespoon golden syrup
1 tsp baking soda
2 cups water
Bring to the boil, simmer for 5 minutes. Leave to cool then beat in 2 eggs.
In a large boil sift 2 cups of flour, 1 good teaspoon baking powder, 1 tsp cinnamon, 1 tsp mixed spice, 1/4 tsp salt, walnuts or pumpkin/sunflower seeds as desired. Add the wet mixture 1/2 at a time, mixing well.
Tip into lined tins and bake 35 – 45 minutes or until skewer comes out clean. Leave in tins for 10 minutes then cool on rack.