18cm/7″ deep cake tin, 2 x mixing bowls and blender

150g dates, stoned and chopped
150ml boiling water
200g FREEE Plain White Flour
1 tsp FREEE Baking Powder
1 tsp mixed spice (optional)
200g mixed dried fruit
75ml oil
1 tbsp black treacle
3 eggs
oil, for tin

170°C, Fan 150°C, 325°F, Gas 3

1. Pre-heat the oven.
2. Chop the dates into a mixing bowl, pour on the boiling water and leave to stand for 10 minutes.
3. Rub a little of the oil around the inside of a 18cm/7″ deep cake tin or insert a baking liner.
4. Measure the flour, baking powder and mixed spice into a mixing bowl, stir to combine. 
5. Stir in the mixed dried fruit.
6. Put the dates and their soaking water into a blender and pulse into a purée.
7. Add the oil, treacle and eggs and pulse until smooth. 
8. Tip the date mixture into the mixing bowl and stir really well for a minute.
9. Tip the mixture into the prepared tin and smooth the top.
10. Bake for 65-70 minutes.
11. Leave the cake to cool in the tin before turning out. 
12. Store the cold cake in an airtight tin.