Eggless Cakes

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Eggless Cakes

Light Dried Fruit Cakes

Date and Raisin Teabread

Preheat the oven to 180C/350F/gas mark 4

Use a 900g/2 lb loaf tin.

Grease and line the loaf tin with greaseproof paper. Sift together the flour and baking powder. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the dates, walnuts, raisins and sugar. Pour the milk into the centre of the dry ingredients. Mix well together to give a stiff dropping consistency, adding a little extra milk if necessary. Turn the mixture into the prepared tin and bake in the oven for about 1 hour, until well risen and just firm to the touch. Leave to firm up in the tin for ten minutes, before turning out to cool on a wire rack.