I was feeling very nostalgic today and so I made a Date & Nut loaf. I just love Date & Nut loaf, and so does Todd.
My mother always made a beautiful one. We loved it when she made it and when she made her War Cake for us at Christmas. (It was full of fat sticky raisins! I love raisins.)
I couldn't find mom's recipe today though . . . so I used my ex mother in law's. It's a really good recipe too. Moist and scrummy . . . and filled with lots of walnuts and sticky dates.
Oh so perfect with a hot cuppa herbal tea. Spread with butter . . . of course. In for a penny, in for a pound!
Perfect for elevensies, or afternoon tea . . . or for just munching on when you feel a bit peckish.
It's very low fat . . . there are only 2 TBS of fat in the entire loaf. That's not bad eh!
I think I'll have another piece!
*Elizabeth's Date and Nut Loaf*
Makes one 8 by 4 loaf
A moist and delicious loaf to serve with tea.
1 cup dates, chopped (170g)
3/4 cup boiling water (6 fluid ounces)
1 tsp bicarbonate of soda
2 TBS butter
3/4 cup sugar (145g)
1 large free range egg
1 tsp vanilla
1 3/4 cup flour (245g)
1/2 tsp salt
1/2 cup chopped walnuts (60g)
several whole walnuts to decorate
Preheat the oven to 160*C/325*F/ gas mark 3. Butter and flour an 8 by 4 inch loaf tin. Set aside.
Put the dates into a bowl. Pour the boiling water over top and add the soda. Mix, cover and let stand until the mixture cools.
Cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Stir in the flour and salt, then add the cooled date mixture. Stir in the chopped walnuts Don't over mix. Spread in the prepared loaf tin. Smooth over the top. Place a few whole walnut halves on top in a decorative manner. Bake for 1 hour or until well risen and a toothpick inserted in the centre comes out clean. Allow to sit in the pan for 5 minutes, before tipping out onto a wire rack to finish cooling completely.
Store covered in an airtight container. This tastes even better the next day. We like it sliced and spread with softened butter.