This rich loaf of date and walnut bread can be baked on the weekend for enjoyment during the week. It can be frozen for another day and served to guests last minute.
Ingredients
- Butter, 125g, cubed, softened, and cubed. Plus, extra for the tin
- 200g pitted soft dates roughly chopped
- Half a teaspoon of Bicarbonate of soda
- 150g light muscovado sugar
- Two eggs
- 1 tsp Baking Powder
- 225g self-raising flour
- 100g walnuts roughly chopped
- 1 tbsp sugar
Method
- STEP 1
- Turn the oven on to 180C/160C Fan/gas 4. Mix a 2-pound loaf pan (ours measured 22 x 10 cm and 6cm in depth) with baking paper. Add 150ml of boiling water to the butter, dates, and bicarbonate soda (which breaks down the dates). Stir it to melt the butter and let it stand for 20 minutes until the dates are soft.
- STEP 2
- Whip into the sugar until it is smooth. Then, whisk the eggs in slowly until they are combined. Add the baking powder, flour, and a pinch or two of sea salt. Beat until smooth, and there are no flour lumps. Fold in three-quarters of the walnuts and pour into the prepared tin. Sprinkle the rest of the walnuts on top.
- STEP 3
- After 20 minutes, turn down the heat to 170C/150C Fan/gas 3. Cook for 45-50 more minutes until the cake is golden brown. A skewer inserted in the center should come out clean. Let the cake cool in the pan for 15 minutes, then remove it to a cooling tray and let it cool completely. Dust the cake lightly with icing sugar, and cut into slices. Place in an airtight freezer bag or container, or freeze whole. Up to three months can be frozen. Defrost overnight.