Date and Walnut Loaf
A community recipe by pistachioNot tested or verified by Nigella.com
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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.
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.
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What 1 Other has said
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Posted by larryram on 6th January 2014
Show more commentsI 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.