Suitable for toddlers and older children
Serves 3 loaves
Ingredients
• 480 g (16 oz.) self-raising flour
• 330 g (11 oz) margarine
• 150 g (5 oz) castor sugar
• 4 medium eggs
• 200 ml skimmed milk
• 1 cup chopped dates
• 3/4 cup chopped walnuts
• 2 teaspoons vanilla essence
Method
1. Heat oven to 175°C.
2. Using a cake mixer, cream the margarine and sugar until fluffy.
3. Break the eggs into the mixture, one at a time, while you continue to cream the mixture.
4. Gently fold in the flour and skimmed milk until well mixed.
5. Add the chopped dates and walnuts into the mixture and blend well.
6. Brush 3 loaf tins (8" x 4") with some oil and dust with some flour. Pour the mixture into the tins.
7. Place the tins in a large try and bake at 175°C for about 30 minutes, or until the cakes are starting to brown.
8. Open the oven door and pur 1/3 cup of water into the tray and continue to bake for another 10 minutes, or until the cakes are golden brown in colour. This keeps the cake moist.
9. Remove the cakes from the oven and tip them out onto a wire rack. Leave to cool.
10. Slice and serve.