Date, apple and walnut cake

Recipe kindly provided by Val Stones

Method

Pre heat the oven to 180C (160C Fan), 350F, gas mark 4
Grease and line either a 2lb loaf tin (3.5″ x 7.5″) or a round cake pan
Place the butter, sugar, eggs, flours, salt and baking powder into the mixing bowl (sift the spelt flour, baking powder and salt ) then whisk them together until fully combined
Add the cinnamon, peeled chopped apple, walnuts and dates
Stir in the milk, vanilla and cinnamon, mixing well
Spoon the mixture into the prepared tin and spread it out evenly
Bake in the oven for 1 hour or until the loaf is golden, feels springy in the centre and a skewer inserted in the middle comes out clean. Whilst still warm in the tin brush the top of the cake with warm apricot jam
Let the cake cool for 3 minutes in the tin then turn out onto a cooling rack, When completely cold store in an airtight container for up to a week
This cake freezes well for a month.
Enjoy! It’s delicious spread with a little butter

Ingredients

4 oz of softened butter
6 oz soft brown sugar
2 eggs lightly beaten
4 oz whole spelt flour
4 oz Homepride self raising flournA pinch of salt
1 1/2 rounded teaspoons of baking powder (1/2 oz)
1/4 teaspoon of ground cinnamon
1/2 teaspoon vanilla paste
6oz of baking apple peeled, cored and chopped small
4 oz of roughly chopped walnuts
4 oz roughly chopped dates
4 tablespoons of whole milk
1-2 tablespoons of sieved apricot jam, warmed