Banana and Jujube Fruit Cake with Honey and Walnut Glaze

Banana and Jujube Fruit Cake with Honey and Walnut Glaze

Happy Birthday Tara’s Busy Kitchen & Other Stories! Can you believe that it’s been three years since I first put pen to paper so to speak? I couldn’t possibly celebrate a birthday without cake and this Banana and Jujube Fruit Cake with a Honey and Walnut Glaze fits the bill very well in my eyes.

Jujube fruit I hear you say. What’s that you ask? Well, it’s a new discovery for me too. Jujube otherwise known as red date, Korean date or Chinese date is a member of the buckthorn family. Like dates, jujube fruit are loaded with energy, essential vitamins and minerals. They have been linked with insomnia treatment, have anti-cancer abilities and are known for having a calming and soothing effect on the body so great for combatting stress in our busy schedules.

Banana and Jujube Fruit Cake with Honey and Walnut Glaze
Serves 8
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Prep Time
10 min
Cook Time
1 hr 15 min
Prep Time
10 min
Cook Time
1 hr 15 min
Ingredients
  1. 175g softened butter, plus extra for the tin
  2. 200g self-raising flour
  3. 1 tsp cinnamon
  4. 100g dark brown sugar
  5. 2 large eggs, beaten
  6. 3 tbsp clear honey
  7. 2 overripe bananas, about 350g with skins on
  8. 100g Jujube Fruit (red date)
  9. 50g chopped walnuts
  10. For the glaze
  11. 2 tbsp clear honey
  12. 25g butter
  13. 50g chopped walnuts
  14. Dried Jujube fruit for sprinkling (optional)
Instructions
  1. Heat oven to 160C/140C fan/gas 3. Butter and line a loaf tin. Put the flour, cinnamon, butter, sugar, eggs and honey in a large mixing bowl and beat with a hand-held electric mixer until light and fluffy.
  2. Mash the bananas and chop the jujube fruit. Stir into the cake mix with the walnuts. Spoon into the prepared tin and smooth the top. Bake for 55-65 minutes until firm to the touch and a skewer or knife inserted into the centre comes out clean. If after this time the knife doesn't come out clean cover the cake in foil and bake for another 5-10 minutes. Cool in the tin for 10 minutes, then turn out and cool on a wire rack.
  3. To make the glaze, put the honey and butter in a small pan and bring to the boil, stirring until the butter has melted. Remove from the heat and stir in the walnuts. Leave to cool until it has thickened a little. Spoon over the top of the cake, sprinkle with dried Jujube fruit and leave to set.
Tara's Busy Kitchen (and other stories) http://tarasbusykitchen.com/
For more recipes like this why not check out Abakus Foods blog here.

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