Date and Walnut Loaf Cake
200 g
pitted dried dates, chopped
25 g
unsalted butter
1 tsp
bicarbonate of soda
250 ml
boiling water
150 g
light muscovado sugar
2 medium
eggs
300 g
plain flour
2 tsp
baking powder
1 tsp
mixed spice
tsp
ground ginger
1 pinch(es)
salt
150 g
chopped walnuts
Method
Place the dates, butter and bicarb in a bowl and add the boiling water. Stir
until the butter melts and set aside to cool, until barely warm.
Preheat oven to Gas Mark 4, 180°C, 350°F and grease and line a high-sided,
8-inch springform or loose bottomed tin, or a 2lb, 900g loaf tin. If using a
loaf tin, line to about 2-inches, 5cm above the height of the tin.
Whisk the eggs and sugar until well mixed. Add the date mixture and stir well.
Sift in the flour, spices and baking powder and mix thoroughly. Add the salt
and stir in. Mix in the walnuts until well distributed.
Pour or spoon mixture into prepared tin and level the top. Bake for about 1¼
hours or until a skewer inserted into the centre comes out clean. Check after
about 50 minutes and, if the top of the cake/loaf is browning too thoroughly,
cover with foil for the remaining basking time.
Cool in tin for about 10 minutes and then turn out onto a wire rack to cool
completely. When cool, remove lining paper. Dust with icing sugar if wished.
Stores well for about 4 days in an airtight tin.
Preparation time:
ca. 20 min
Resting time:
ca. 2 hrs
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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