Date and Walnut Loaf

Moist and packed with great flavour, this really is rather nice. It is also very quick and easy to make which is a nice bonus.
It serves 8-10 people.

Ingredients: (Ounce to Gram Conversion Chart)

300ml Hot Water
8oz Date (de-stoned and roughly chopped)
1tsp Bicarbonate of Soda
1/2tsp Salt
4oz Butter (soften in the microwave, full power for about 10-15seconds)
4oz Light Muscovado Sugar
1 Egg (crack on a flat surface to avoid any rogue egg-shell in your cake)
3oz Walnuts (roughly chopped)
10oz Self-Raising Flour
1/4oz Demerara Sugar


In a measuring jug, pour in the water and add the dates, bicarbonate of soda and salt. Stir the mixture and leave to cool.

Line a loaf tin (see Mama Molloy’s – The home of home-baking)

In a large mixing bowl place the 4oz of light muscovado sugar and add the 4oz butter, cut into cubes. Cream the butter and sugar together with a wooden spoon by pressing the mixture into the base of the bowl until the mixture is light and fluffy. Beat in the egg using an electric whisk (if you have one) to fully combine the mixture.

Pre-heat the oven to 160oC (325oF, Gas Mark 3).

Into the large mixing bowl, pour the date mixture and add the walnuts, stirring the mixture to combine all of the ingredients. Sieve in the flour, holding the sieve as high as you can in the process. Fold the flour into the mixture by dragging a wooden spoon around the edge of the bowl in one complete circle and then pushing the spoon through the middle from one side to the other. Repeat this until fully mixed but don’t get carried away; the more you mix, the more air you lose and the denser the cake is.

Cake mixture before it goes into the tin

Cake mixture before it goes into the tin

Pour the cake mixture into the loaf tin and sprinkle the demerara sugar on top.

Cake before it goes into the oven

Cake before it goes into the oven

Bake in the oven for 45mins, take out and allow to cool. Serve with crème fraiche.

Date and Walnut Loaf


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