Recipe for amazing creamy honey cake with dates and nuts

If you are waiting for a picnic, country holiday or out-of-towntrip - cook this delicious cupcake. It can be safely taken along on the road - it will retain its shape, aroma and freshness. A rich fruit and honey taste of dessert with nutty notes will be one of the best summer impressions.

Flour - 225 g

Butter not less than 82, 5 - 110 g

Honey - 225 g

Dates - 110 g

Milk - 150 g

Nuts - 60 g

Two eggs

Fashion - 5 g

Spices - to taste

Combine butter and honey in the saucepan. Honey can be replaced with syrup (glucose or corn), as well as molasses. Melt the ingredients on the fire, not allowing boiling or too much heat

Grind the nuts, remove the seeds from the dates andcut the flesh (you can take raisins, dried apricots, dried bananas, prunes). In a separate container mix flour, soda and favorite spices (cinnamon, nutmeg, saffron, ginger)

Remove honey and oil emulsion from the fire and pour inmilk. Lightly beat the eggs in a separate bowl, add a little emulsion, mix thoroughly and combine with the main mixture in the saucepan. Ready emulsion gradually enter into a dry mass, constantly working a mixer.

The resultant dough should be smooth, elastic, not cloddy. Add to it nuts and most dates

Place the dough in a prepared form lined withparchment. On top decorate the remaining dates. Send to the oven, heated to 150 degrees, bake until done - not less than half an hour. Ready cake will rise a little

Lightly cool the cake, cover with parchment and wrap with food film. Leave the dessert for 3 - 4 hours for "ripening" - it will turn out especially juicy and fragrant