Banana, date, rum and raisin loaf cake

I made this simple moist tasty (low fat, reduced sugar) cake last week, and it turned out fine.  So here’s my recipe …

150g   SOFT BROWN SUGAR
150mL HOT TEA (black, no milk)

150g   RAISINS

150g  STONED DATES (chopped)

2          RIPE BANANAS (well mashed)
1t         RUM FLAVOURING

300g   SELF RAISING (WHOLEMEAL) FLOUR
1          EGG (lightly beaten)

• Dissolve the sugar in the hot tea in a jug, and then pour over the raisins in a large mixing bowl.  Leave to soak for a couple of hours (or overnight).

• Grease and line a ‘two pound’ loaf tin.

• Heat the oven to 160C (fan)

• To the bowl of raisins, add the dates, the bananas, the rum flavouring, and stir together.

• Sift the flour over the mixture in the bowl, add the egg, and then stir again.  (If the mixture is too dry, add a little water.)

• When well mixed, pour into the prepared loaf tin, and level.

• Bake in the middle of the oven (just below half way) for around 50 – 55 minutes, until firm to touch on top (or until a skewer inserted into the centre of the cake comes out clean).

• Allow to stand for ten minutes, remove the cake from the tin, and cool on a wire rack.

[NOTE   1t = one teaspoon]

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