Sticky Date and Pecan Cake
125ml Brock & Morten Rapeseed Oil
250g Chopped Dates
150ml Boiling Water
1 tsp Bicarbonate of Soda
115g Soft Light Brown Sugar
2 Eggs beaten
80g Chopped Pecans
80g Glace Cherries Halved
25g Candied peel
25g Chopped Stem Ginger
115g Self Raising Flour
Soak the dates in the boiling water with the bicarbonate of soda and allow to cool.
Stir in the sugar, oil, nuts, cherries, peel and ginger.
Add the beaten egg and beat well then stir in the self raising flour.
Pour in to an 8''/20cm square greased and lined cake tin and bake for 45mins on 180c. Less for a fan oven.
When it is cooked and still hot pour a syrup over the cake made from 115g soft brown sugar and 100ml water.
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