A light airy sponge cake has its place, but sometimes what you need is a serious piece of cake, something with weight to it, something indulgent, heavy with fruit and nuts.
Here is such a cake, made from an age-old recipe rich in dates and walnuts, moist from real butter. The perfect accompaniment to a strong cup of tea, on a cold, wet afternoon.
Presented in a pretty, pale blue loaf tin, which can easily be hid if you want to pass it off as homemade.
dates (52%) (dates, rice flour), wheat flour, sugar, egg, butter (milk), walnuts (6%), water, glucose syrup, partially inverted sugar syrup, humectant: vegetable glycerine, glaze (water, modified potato starch, sugar, glucose syrup, citric acid, preservative: potassium sorbate), raising agents: sodium bicarbonate, disodium diphosphates.