I felt like baking this week, and had a particular craving for some of my mum's nut loaf. In her absence, I thought I would have a go at something similar and whilst flicking through my trusty CWA (Country Women's Association) cookbook I came across a recipe for Date and Walnut Loaf. I gave it a try (with a few modifications) and the result was delicious! It was moist and fruity, and wonderfully dark and malty with the use of brown sugar.
1 cup chopped walnuts
1/2 cup chopped dates
1/4 cup sultanas
1/2 cup chopped walnuts
1/2 cup brown sugar
2 tbsp butter
1 tsp bicarb soda
pinch of salt
1/4 tsp cinnamon
1 cup boiling water
170g flour
A little extra brown sugar, chopped walnuts and cinnamon for the topping
Preheat the oven to 180 degrees and grease a loaf tin.
Place all the ingredients except the boiling water in a heatproof bowl, add the boiling water and mix well until the butter is melted. Leave to cool.
Add the sifted plain flour and mix gently until just combined. Spoon into the loaf tin and sprinkle with the topping mix.
Bake for 30-40 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Leave to cool before storing in an airtight container.
This cake keeps really well as the sultanas and dates keep it lovely and moist, and the topping adds a sweet crunch. You can serve it spread with butter, but I have found that it is rich enough just as it is. Lovely with a cuppa!
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