This lightly spiced fruit loaf is positively crammed with dates. Some are softened before adding to the cake mixture; the rest are chopped and added before placing it in the oven. The result is a delicious, moist cake which not only tastes of dates, but provides lovely chewy date-bits that add extra flavour. Geraldene first devised this cake for her brother who was crazy about dates. Now everyone likes it.

YOU WILL NEED 9oz (265g) stoned dates 3fl oz (90ml) boiling water 6oz (175g) butter 6oz (175g) soft muscovado sugar Three eggs 9oz (265g) plain flour 1tsp baking powder ½tsp grated nutmeg ½tsp ground allspice or cloves 4oz icing sugar and 2tbs hot water for icing.

METHOD Chop dates and place two-thirds into a pan or bowl and pour on the boiling water. Leave to soften.

In a mixing bowl, cream the butter and sugar together until fluffy, mix in the softened dates and eggs until well combined.

Sift in the flour, baking powder, nutmeg and allspice and mix together, then stir in the remaining chopped dates. Spoon the mixture into a prepared tin and smooth level.

Bake in preheated oven (180C/350F or gas mark 4) for 45-50 minutes or until skewer comes out clean.

Leave to cool in the tin for five minutes, then turn on to cake rack.

When the loaf is cool, mix the icing sugar with the water to pouring consistency and create trail lines of icing back and forth in a random pattern then set to one side until the icing has set.