Date and Walnut Loaf #2 recipe
information
Total calories 2875,
Preparation time 15 minutes,
Cooking time about 1 hour,
Oven temperature 180°C, 350°F, gas 4
ingredients
100 g (4 oz) butter or margarine
100 g (4 oz) caster sugar
2 eggs, lightly beaten
225 g (8 oz) self- raising flour, sifted
1 teaspoon mixed spice
100 g (4 oz) walnuts, roughly chopped
100 g (4 oz) dates, roughly chopped about
3 tablespoons milk
100 g (4 oz) caster sugar
2 eggs, lightly beaten
225 g (8 oz) self- raising flour, sifted
1 teaspoon mixed spice
100 g (4 oz) walnuts, roughly chopped
100 g (4 oz) dates, roughly chopped about
3 tablespoons milk
method
1. Line and grease a 1 kg (2 lb) loaf tin. Cream the butter or margarine and sugar until pale and fluffy. Gradually beat in the eggs. Fold in the flour, spice, walnuts and dates.
2. Add a little milk to make a dropping consistency.
3. Bake in a moderate oven for about 1 hour. Insert a skewer in the centre of the cake; if it comes out clean the loaf is cooked. Cool slightly before turning out on to a wire rack to cool completely.
4. Stand a loaf tin on greaseproof paper big enough to come up 2.5 cm (1 in) above edges of the tin. Draw round base: cut in from corners.
5. Line the greased tin, overlapping the cut corners. Grease well.
2. Add a little milk to make a dropping consistency.
3. Bake in a moderate oven for about 1 hour. Insert a skewer in the centre of the cake; if it comes out clean the loaf is cooked. Cool slightly before turning out on to a wire rack to cool completely.
4. Stand a loaf tin on greaseproof paper big enough to come up 2.5 cm (1 in) above edges of the tin. Draw round base: cut in from corners.
5. Line the greased tin, overlapping the cut corners. Grease well.
serving amount
makes 1 loaf
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