Advertisement
Home 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.

Related stories


Want the latest food content?

Sign up to our Food Newsletter for recipes tips, advice and offers.

Disclaimer: By joining, you agree to our Privacy Policy & Terms of Use

Advertisement
Advertisement