Espresso, Nut and Fruit Cake
350g chopped dried dates
3 shots (100ml) of espresso or strong coffee
125g Softened butter
2 large eggs
125g golden caster sugar
200g self-raising flour
75g whole walnuts, hazelnuts for pecans
2 tbsp. milk to loosen the cake mixture
Soak the chopped dates in the espresso for 10 minutes or so, until the liquid is absorbed and the dates have softened.
Rub together flour and butter, then add sugar.
In a separate bowl whisk the eggs and before pouring into the mixture.
Add in the soaked fruit, as well as any residual coffee thats leftover, add the walnuts.
Finally add the milk and mix together to loosen out the mixture.
Divide the mixture between two greased 2lb loaf tins lined with greaseproof paper.
Bake for 1 hour at 150C/300F or gas mark 2 until cooked right through.
To test if it is cooked press the centre of the cake gently and if it springs back it’s cooked, if not turn the oven down to 140C/275F or gas mark 1 and cook for a further 10 minutes.