The way to your lover's heart is through their
stomach - and this ale-enriched pecan and
date cake will help the romance along! Serves 6-8.
Method:
Heat the oven to 350ºC, 180ºF, Gas Mark 4-5.
Cream together the butter and sugar until
pale and fluffy, then beat in the eggs. Sift in
the flour and spices, pour in the beer, add the
nuts and dates and fold together until thick
and smooth. Grease a reasonably deep 8in
cake tin and line the base with greaseproof
paper. Pour the cake mix into the tin (you will
need a spatula to get all the mix away from
the sides), then bake in the centre of the oven
for 1 hour and 15 mins (check the cake about
10 mins before the end of cooking). The cake
is cooked when a skewer inserted into the
middle comes out clean. Leave to rest in the
tin for a while, then turn out onto a wire rack
to cool. When cool, put onto a serving plate
and dust with icing sugar.
Ingredients:
115g unsalted butter
230g soft brown sugar
2 large eggs
340g plain flour
2 tspns baking powder
1tspn bicarbonate of soda
1 tspn cinnamon
1/2 tspn each mixed spice and
ground cloves
115g chopped pecan nuts
115g chopped dates
230ml Tanglefoot Ale
| Energy |
Protein |
Carbohydrate |
Fat |
Fibre |
Sodium |
| KJ |
Kcal |
g |
g |
g |
g |
g |
| 15848 |
3776 |
55 |
529 |
168 |
18 |
1.4 |
| Figures are for the total recipe / not per serving |
Recipe provided by:
Honeybuns
Naish Farm, Stony Lane
Holwell
Dorset DT9 5LJ
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