Kejk ta’ San Martin (St Martin’s cake)


150g sugar, 150g margarine, 1 tsp cinnamon, 1 tsp mixed spice, ½ tsp ground cloves, 300g self raising flour,200g chopped dates, 200g chopped dried figs, 200g walnuts, 2 peeled and chopped apples, ½ tsp bicarbonate of soda, 2/3 tbs milk, 3 eggs.  (Double the amount for a large cake).

For the topping:  1 tbsp chopped nuts, 1 tbs brown sugar, 1 tsp cinnamon, walnut halves.


Leave the chopped dried figs in some Martini overnight to soften. Mix spices, flour and soda.  Reserve one cupful of flour to coat all fruit/nuts before adding to the cake mixture.  Beat the margarine and sugar; add the eggs beating well after each addition.  Add the flour and spices, mix well.  Lastly add the apple, chopped dates, figs and nuts coated in reserved flour.  This coating helps to prevent the fruits/nuts sinking to the bottom.  Add the milk.  Line a lightly greased dish with baking paper and pour the cake mixture.  Arrange the walnut halves in a pattern, scatter the rest of the nuts, brown sugar and spices on the surface of the cake.  Bake in a preheated oven (fan electric 170/ lowered to 150 after 10 minutes) for about 45 minutes/1 hour or until an inserted knife comes out clean.




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