We’ve been on a bit of a weight loss campaign and have managed to lose a few kilos. A good enough reason, don’t you think, to celebrate and make a yummy cake? Date and Walnut Loaf is an old family recipe from the days when a slice of cake with afternoon tea was mandatory. I have lots of cake recipes but this is one of about ten favourites that I’ve made many times. If allowed to do so it will keep for at least a week in a tin.
Date and Walnut Loaf
375g stoned dates, cut into chunky pieces
100g butter, cut into small pieces
1 cup boiling water
1 tsp bicarbonate of soda
1 egg, beaten
¼ cup honey
2 cups plain flour, sifted
1 tsp baking powder
1 tsp vanilla essence
pinch salt
1 cup coarsely chopped walnuts
Heat oven to 170°C. Place dates in a bowl and add boiling water, butter and bicarb. Stir until butter has dissolved then add egg, honey, flour, baking powder, vanilla essence, salt and walnuts and mix well. Tip into a large greased loaf tin or a 15cm square tin, bottom lined with baking paper. Bake for 35-45 minutes or until well-risen and evenly browned and a skewer inserted in the middle comes out clean. All ovens are different and if over-cooked the cake will be dry. When cool store in an airtight tin and keep for a day before using – if you can resist! If you want to be really decadent, serve buttered.
Yum!!! I would like a piece of that with my afternoon tea now, thanks very much!
Parece riquísimo y muy fácil…..voy a ir a comprar dátiles para hacerlo. Se podrá hacer también con ciruelas secas???
Si se podria. El primer dia es dificil a cortar, por eso mejor guardarlo 24 horas. Matthew se corta un pedazo todos los dias con su cafecito – se mantiene bien hasta una semana. No cocinar demasiado – depende del horno pero chequear con palito de madera en el medio despupes de 35 minutos.
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