Put the dates into a bowl, pour on the boiling water and leave to stand for 10 minutes.
Rub a little of the oil around the inside of a 8cm/7" deep cake tin and line the base with parchment. Pre-heat the oven.
Sieve the flour, baking powder and spice into a bowl and stir to combine.
Drain the dates, put them into a blender and pulse into a purée.
Add the oil, treacle and eggs and pulse until smooth.
Tip the date mixture into the mixing bowl and stir to make a smooth paste.
Stir in the fruit.
Tip the mixture into the prepared tin and smooth the top.
Bake for 55-60 minutes or until the skewer comes out clean.
Leave the cake to cool in the tin before turning out.
18cm/7" deep cake tin, parchment
170°C, Fan 150°C, 325°F, Gas 3
This is a favourite. I’ve made It twice now. One without black treacle using honey instead as I didn’t have any. Second time round I did use black treacle. Both times it was delicious but the black treacle made a difference, added flavour. Also prefer dates without stones.