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Honey, fig and walnut tea bread
Serves 10 Cakes, Bread and Pastries
Ingredients
- 175g butter, softened
- 100g light soft brown sugar
- 4tbsp dark runny honey, such as chestnut honey
- 225g self-raising flour
- 1tsp ground mixed spice
- 2 eggs, lightly beaten
- 2 medium ripe bananas, peeled and mashed
- 125g dried figs, chopped
- 100g walnuts, chopped roughly honeycomb and crème fraîche, to serve (optional)
Method
Preheat the oven to 160C/325F/ Gas 3, and grease and line the base and sides of a 1kg loaf tin.
Place the butter, sugar and half the honey in an electric food mixer and beat briefly until pale and soft. Add the flour, mixed spice and eggs and beat again until really pale and light.
Stir in the bananas, figs and half the walnuts and spoon into the prepared tin. Spread the mixture smoothly with a palette knife making a shallow indent down the centre. Scatter over the remaining walnuts and bake for 11⁄2 hours or until a skewer inserted into the middle comes out clean.
Drizzle the remaining honey over the cake and leave in the tin for 10 minutes, then transfer to a wire rack to cool. Serve the cake in slices with some honeycomb, a little crème fraîche if desired and, of course, a cup of tea.
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