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Date and Walnut Loaf

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Very simply a very good cake.

Very simply a very good cake.

Ingredients

Serves: 0

Metric Cups
  • 150 grams butter (plus extra for greasing)
  • 150 grams light brown muscovado sugar
  • 225 grams wholewheat flour
  • 225 grams unbleached flour
  • ½ teaspoon salt
  • 2 teaspoons ground allspice
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cinnamon
  • 4½ teaspoons baking powder
  • 225 grams dates (stoned, chopped)
  • 225 grams walnuts (shelled and chopped)
  • 3 large eggs
  • 12 tablespoons milk
  • 5 ounces butter (plus extra for greasing)
  • 5 ounces light brown sugar
  • 8 ounces wholewheat flour
  • 8 ounces unbleached flour
  • ½ teaspoon salt
  • 2 teaspoons ground allspice
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cinnamon
  • 4½ teaspoons baking powder
  • 8 ounces dates (stoned, chopped)
  • 8 ounces walnuts (shelled and chopped)
  • 3 large eggs
  • 12 tablespoons milk

Method

Date and Walnut Loaf is a community recipe submitted by pistachio and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Pre-heat the oven to 180 °C [350° F, Gas Mark 4].
  • Cream the butter until soft, and then beat in the sugar. Work together for a few minutes until the mixture is light and creamy.
  • Sprinkle a good tablespoon or so of the flour over the dates, and mix them together with the walnuts into the butter and sugar cream.
  • Sift the flours, spices, baking powder and salt together.
  • Beat the eggs and stir them into the mixture a little at a time, alternating with the sifted flour mix. Add the milk and mix thoroughly.
  • Lightly butter two 500g or a 1kg cake tin, and line with greaseproof paper. Fill with the cake batter, and smooth the surface.
  • Bake for 1 hour or until done. Remove loaf from the oven. Leave for five minutes, and then turn out onto a rack to cool.
  • Pre-heat the oven to 180 °C [350° F, Gas Mark 4].
  • Cream the butter until soft, and then beat in the sugar. Work together for a few minutes until the mixture is light and creamy.
  • Sprinkle a good tablespoon or so of the flour over the dates, and mix them together with the walnuts into the butter and sugar cream.
  • Sift the flours, spices, baking powder and salt together.
  • Beat the eggs and stir them into the mixture a little at a time, alternating with the sifted flour mix. Add the milk and mix thoroughly.
  • Lightly butter two 500g or a 1kg cake tin, and line with greaseproof paper. Fill with the cake batter, and smooth the surface.
  • Bake for 1 hour or until done. Remove loaf from the oven. Leave for five minutes, and then turn out onto a rack to cool.
  • Tell us what you think

    What 1 Other has said

    • I was very unimpressed by this recipe. The flour content seems too high, especially using half wholemeal flour. The mixture was very dry and I had to add extra milk just to bring it together. The resultant loaf was also dry and just crumbles when cut. Tasty, but I would suggest adjusting the ratio of dry/wet ingredients.

      Posted by larryram on 6th January 2014
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