There’s something quite comforting about a slice of cake that’s been bakes in loaf-form. I think it’s because it reminds me of being in a quaint little coffee shop. And Date and Walnut Loaf is the the perfect accompaniment to your favourite brew.
When it comes to cake loafs, it’s no secret I’m a big fan. Whether it’s Lemon Drizzle, Golden Syrup Cake, Banana Loaf, Sultana Cake, Gingerbread…we’ve countless cake loaf recipes here at Baking with Granny.
I’ve been thinking about adding Date and Walnut Loaf to our recipe repertoire for a while now, due to it being a firm coffee shop favourite. A beautifully moist sponge base, packed with juicy dates and creamy walnuts; enjoy a thick slice with a spreading of butter, or add a little more sweetness with a generous layer of icing on top of your loaf. How could anyone resist?
Whatever your serving preference, you can be sure it will be a hit with anyone you have nipping around for a cheeky wee cuppa!
Date and Walnut Loaf is perfect for:
♥ Community coffee mornings.
♥ Serving in cafes.
♥ When entertaining friends.
♥ Afternoon teas.
♥ Breakfast on the go.
Date & Walnut Loaf
Ingredients
- 225 g
Pitted Dates (roughly chopped) - 1 tsp Bicarbonate of Soda
- 85 g Margarine or Butter (softened)
- 85 g Caster Sugar
- 120 ml Boiling Water
- 1 Free-range Egg (beaten)
- 225 g Self-raising Flour
- 85 g
Walnuts (roughly chopped)
Instructions
- Place the dates, bicarbonate of soda, margarine and sugar in a large bowl and pour over the boiling water. Mix to break up the margarine and then set aside until the boiling water has cooled.
- Meanwhile, line a 2lb loaf tin with greaseproof paper and pre-heat your oven to 170°c (150°c for fan asssisted ovens or Gas Mark 3).
- Once the mixture has cooled, add the egg and walnuts, mixing through to combine. Sift in the flour and mix to create a batter.
- Transfer the batter to your pre-lined tin and bake in your pre-heated oven for 1 hour 15 minutes.
- Remove from the oven and allow to cool in the tin. Serve straight away or for a better taste, keep the loaf in an air-tight container for a couple of days before serving.
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Is it possible for you to put calories at end of recipes
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