Name: Nutty citrus and date cake
Yield: 14 servings
Cuisine: Bake
Ingredients: 625.00 ml flour cake; 5.00 ml Baking powder; 2.00 ml salt; 125.00 g dates finely chopped; 125.00 g walnuts finely chopped; 2.00 orange zest only; 1.00 lemon zest only; 250.00 g butter or margerine; 250.00 ml castor sugar; 2.00 eggs extra-large; 5.00 ml Bicarbonate of soda; 250.00 ml Buttermilk; 2.00 oranges juice only; 1.00 lemon juice; 50.00 ml sugar

Recipe Disclaimer

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Ingredients (15)

625.00 ml	flour — cake
5.00 ml	Baking powder
2.00 ml	salt
125.00 g	dates — finely chopped
125.00 g	walnuts — finely chopped
2.00	orange — zest only
1.00	lemon — zest only
250.00 g	butter — or margerine
250.00 ml	castor sugar
2.00	eggs — extra-large
5.00 ml	Bicarbonate of soda
250.00 ml	Buttermilk

Syrup

2.00	oranges — juice only
1.00	lemon juice
50.00 ml	sugar

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Method:

Preheat the oven to 150 °C and grease a large ring or angel cake tin.
Sift the flour, baking powder and salt together.
Sprinkle a little of the mixture over the dates and mix with the walnuts and rind.
Cream the butter and castor sugar together until light and creamy.
Beat in the eggs one by one, beating well after each addition.
Blend the bicarbonate of soda and buttermilk and stir into the butter mixture.
Add the dry ingredients and date mixture and mix well.
Turn the batter into the tin, spreading evenly.
Bake for about 1 1/4 hours or until a testing skewer inserted into the centre of the cake comes out clean.
Meanwhile slowly heat the juice and sugar for the syrup until the sugar has dissolved.
Bring to the boil and simmer gently for 5 minutes.
Pour the hot syrup over the cake as soon as it comes out of the oven.
Leave the cake to cool in the tin before turning out.