Delicious cakes are eggs-tra special!
Date, apple and sultana cake with caramel frosting
Ingredients
■ 100g stoned dates
■ 140ml boiling water
■ 100g sultanas
■ 2tbsp unsalted butter
■ 1tsp bicarbonate soda
■ 2 apples, pee led and sliced and cut into bite-sized chunks
■ 140g soft brown sugar
■ 2 eggs
■ 280g plain flour
■ 2tsp baking powder
■ 1 ½tsp mixed spice
■ Pinch of salt
■ 115g walnuts, chopped
■ Packet of mini-eggs – I used Cadbury’s, but optional Frosting
■ ¼ cup packed soft brown sugar
■ ½ cup butter
■ 2tbsp milk (depending on how runny you like your icing)
■ ¼tsp vanilla essence
■ 1tsp salt
■ 1 ¼ cups icing sugar
Method
1. Place the dates in a bowl with the butter and bicarbonate of soda and pour the boiling water. Let the butter melt and place aside.
2. Pre-heat the oven to 180c. Grease an eightinch square tin with some baking parchment.
3. In a large bowl, beat the eggs and sugar until smooth and creamy, then add the date mixture.
4. Add the flour, baking powder, mixed spice and salt, followed by the sultanas, apples and walnuts to the creamy mixture.
5. Gently fold until all ingredients are combined, then pour into the baking tin and bake for 45-55 minutes. Test with a skewer, if it comes out clean, the cake is ready, if not, bake for a little longer.
6. Keep the cake in the tin to cool.
7. In the meantime, make the frosting by combining the brown sugar and butter in a pan and bring to the boil over a medium heat. Cook for one minute, stirring constantly.
8. Gradually whisk in the milk. Return to the boil and cook for a further minute.
9. Transfer to a small bowl and stir in the salt and vanilla essence, then beat in the icing sugar until smooth.
10. Spread over the cake and as the icing begins to set, place the Easter eggs on top (if using).
11. The cake can be wrapped in foil or placed in an airtight container for up to five days.