This date and walnut loaf is outstanding as an afternoon tea cake. It’s like a cross between malt loaf, a Yorkshire tea loaf and sticky toffee pudding.
Justin can never get enough of teatime loaf cakes, so this was made with him in mind.
So, if you’ve got a packet of dates lurking at the back of your food cupboard (perhaps from Christmas) this is the perfect way to use them all up.
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Date and walnut loaf
2017-03-14 10:42:57
Yields 2
Cook Time
1 hr
Ingredients
- 450g/1lb stoned dates
- 1½tsp bicarbonate of soda
- 280ml/½pt boiling water or black tea
- 60g/2oz butter, softened
- 300g/12oz demerara sugar
- 2tbsp black treacle
- 2 eggs, lightly beaten
- 450g/1lb plain flour
- pinch of salt
- 60g/2oz chopped walnuts
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Instructions
- Preheat the oven to 180ºC/350ºF/Gas mark 4
- Line two loaf tins with parchment paper
- Mix the bicarbonate of soda into the boiling water/black tea and pour over the dates making sure they're all covered. Leave until it goes cold
- Beat together the butter and sugar
- Add the beaten eggs
- Gradually add the flour, salt and chopped nuts
- Add the dates and the liquid they were soaking in. Combine thoroughly
- Divide the mixture between the two lined loaf tins
- Bake in the middle of the oven for an hour. Check on them after 45 minutes to make sure that their tops aren't cooking too quickly. If they start appearing too brown, cover the tops over with tin foil for the final 15 minutes cooking time
- Allow to cool on a wire rack
- To eat, slice and spread with butter
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Adapted from Yorkshire W. I. Recipe book
Adapted from Yorkshire W. I. Recipe book
H is for Home Harbinger https://hisforhomeblog.com/