Date and Walnut Loaf
Deliciously easy cake, loaded with sticky dates and sweetly-rich walnuts. Date and Walnut loaf is the perfect tea time treat.
Servings: 10
Equipment
Ingredients
- 225 g Pitted Dates roughly chopped
- 1 tsp Bicarbonate of Soda (Baking Soda)
- 85 g Margarine or Butter softened
- 85 g Caster Sugar (Superfine 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 900g (2lb) loaf tin with greaseproof paper and pre-heat your oven to 170°c (150°c for fan assisted ovens, Gas Mark 3 or 325°F).
- 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 about 1 hour. Keep an eye on your cake toward the end of baking and if you think it's looks done on top, cover with a sheet of tin foil - this will stop the top from burning while the inside continues to bake.
- 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.
Notes
- For full explanations on each ingredient and possible substitutions, see the Ingredients section above.
- For more tips for the perfect Date & Walnut Loaf, see Granny's Top Tips above.
- Date & Walnut Loaf should be stored in an airtight container, and will keep for about 1 week.
- You can freeze Date & Walnut Loaf, either as a complete loaf, or in slices. Tightly wrap your Date and Walnut Loaf cake in cling film, then again in tin foil. To defrost, remove from the freezer and allow to warm to room temperature before eating. Do not re-freeze once defrosted, and do not leave in your freezer for more than 3 months to avoid freezer-burn.