This recipe is in the “healthy cakes” section of my trusty Mary Berry Ultimate Cake Book, which incidentally is probably my most used cookbook ever. I’m not sure it really counts as a healthy cake, given that it’s packed full of butter and sugar, but it does taste really good, and does have dates in it so that counts as some sneaky fruit, right? I’m not including the glacé cherries as fruit – that just doesn’t seem right!
225g (8oz) self raising flour
1/2 tsp baking powder
75g (3oz) butter
100g (4oz) caster sugar
75g (3oz) chopped dates
25g (1oz) glacé cherries, chopped
1 egg, beaten
Preheat the oven to 190°C/gas mark 5. Grease a 30 x 23cm (12 x 9 inch) roasting tin.
Measure the flour and baking powder into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, chopped dates and chopped cherries. Add the beaten egg and bring the mixture together to form a dough. Knead lightly until smooth, then press into the prepared tin.
Bake in the pre-heated oven for 10 minutes, then take out of the oven and cut into 24 bars. Return to the oven for another 10 minutes until starting to turn golden brown. Re-cut into bars and leave to cool in the tin. Once cooled carefully remove from the tin and store in an airtight container.