Date and Walnut Loaf
Date and Walnut Loaf
This Date and Walnut Loaf is a delicious cake to have in your cake tin, it’s moist and has wonderful contrasting textures from the scrumptious crumbly cake, the soft, juicy sweetness of the dates together with nice crunch of the walnuts. I know I shouldn’t, but I just can’t resist adding a little butter to the slice before enjoying with nice strong cup of tea.
Date and Walnut Loaf
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Ingredients
- 200 g Dates Stoned
- ¼ teaspoon Bicarbonate of Soda Baking Soda, NOT Baking Powder
- 125 mls Boiling Water
- 75 g Butter or Margarine
- 75 g Sugar Caster
- 1 Egg Large
- 200 g Self-raising flour if you don’t have this, see here: (How to make you own Self-Raising Flour
- 75 g Walnuts Chopped
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Chop the dates, add the Baking Soda and pour over the boiling water and set aside until required.
- Cream the Butter and Sugar until light and fluffy, then add the egg.
- Stir in the Flour and walnuts, then lastly the dates, just pour the whole lot in water and all. Mix well.
- I use a loaf tin which is about 20cm x 13cm x 9cm. I grease the inside then cut a strip of greaseproof or parchment long enough to overhang the side, this allow you to lift the cake out easily.
- Place the mixture in the tin. Level top with back of a spoon and cook in a pre-heated oven 180ºC/350ºF/Gas 4 for about 50 -55 minutes, test with a wooden skewer, if it come out clean the cake is ready, if not, pop it back for a few mote minutes.
- Before the cake has cooled completely, wrap it up in greaseproof, then in foil and place in an airtight tin for at least 48 hour. The result will be amazing.
Paul’s Tips
If you don’t have Self-raising Flour CLICK HERE to learn how to make your own.
Category: Baking, British, Cakes, Pastries & Biscuits, Cuisine, Recipes, Teatime Treats, Snacks, Party Food, Vegetarian,, Vegan & Free From
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Hello Paul,
This is a lovely loaf cake! I’d have to make two for one to be wrapped and kept for 48 hours. This one was sliced and buttered while still warm! I don’t think it’s going to last long. It’s too good! Thank you for another great cake recipe!