FOOD

Date and Walnut Loaf

This old-fashioned favourite can be whipped up in no time!
8
15M
50M
1H 5M

To make tea, place 1 English breakfast tea bag into a heatproof jug. Pour over 3⁄4 cup boiling water. Stand for 2 minutes. Remove and squeeze bag. Discard. Loaf can be made up to four days ahead. Store in an airtight container.

Ingredients

Method

1.

Grease a 12cm x 22cm medium loaf pan. Line base and sides with baking paper, extending paper 4cm above pan edges. 

2.

Combine the dates, tea, butter and sugar in a large saucepan over a medium heat. Stir until butter is melted. Bring to a boil. Remove from heat. Transfer to a large, heatproof bowl. Stand for 15 minutes.

3.

Stir eggs into date mixture. Sift combined our, spice and soda over the top. Stir until combined. Stir in 3⁄4 cup of the walnuts. Spoon into the prepared pan. Smooth over top. Sprinkle with remaining walnuts.

4.

Cook in a moderately slow oven (160C) for about 50 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 15 minutes. Transfer to a wire rack.

5.

Serve loaf warm or at room temperature with butter.

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