Date and Nut Roll
3/4 cup (90g) self-raising flour
3/4 cup plain flour
1/2 tsp bicarb of soda
1 tsp mixed spice
1 cup (125g) walnuts, chopped
3/4 cup (140g) soft brown sugar
1 1/2 cups (280g) chopped dates
1egg, lightly beaten
1. Grease 2 17x8cm tube tins and lids.
2. Sift the flours, bicarb of soda and mixed spice into a large mixing bowl. Add the walnuts, stir to combine and make a well in the centre. Combine the butter, sugar , 1/2 cup water and the dates in a pan. Stir over a low heat until the butter has melted and the sugar has dissolved. Remove from the heat and leave to cool slightly.
3. Pour the butter mixture and the egg into the well in the dry ingredients and stir til combined. Spoon the mixture evenly into the tins. Bake with the tins upright for 1 hour, or until a skewer comes out clean when inserted into the centre. Leave the cakes in the tins with the lids on, for 10 minutes, then turn out onto a wire rack to cool. Serve sliced, with butter.