10/07/2015RecipePrint Delicious dateandwalnut loaf cakerecipe All recipes UK
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D
e
li
c
i
o
u
s
d
a
t
e
a
n
d
w
a
l
nu
t
l
o
a
f
ca
k
e
R
e
c
i
p
e
b
y
:
wakeylass
(36)
Saved
by
329
cook(s)
Easy
Ready
in
1
h
o
u
r
20
m
i
n
s
P
i
c
t
u
r
e
b
y
:
wakeylass
This
is
an
easy
recipe
to
follow
and
it’s
great
for
any
occasion.
It’s
a
very
moist
loaf
cake,
ideally
cut
into
slices
and
buttered.
It
keeps
very
well
in
an
airtight
container
-
it
usually
doesn’t
last
longer
than
a
day
before
it’s
all
gone!
I
n
g
r
e
d
i
e
n
t
s
Serves:
8
110g
(4
oz)
chopped
dates
55g
(2
oz)
margarine
225ml
boiling
water
1
teaspoon
bicarbonate
of
soda
225g
(8
oz)
self
raising
flour
55g
(2
oz)
chopped
walnuts
170g
(6
oz)
trial
sugar
1
egg,
beaten
P
r
e
p
a
r
a
t
i
o
n
me
t
h
o
d
Prep:
10
m
i
n
s
|Cook:
1
h
o
u
r
|
Extra
time:
10
m
i
n
s
1.Place
dates
and
margarine
is
a
basin
with
boiling
water
and
bicarbonate
of
soda.
Gently
mix
with
wooden
spoon
to
ensure
all
margarine
has
melted
and
dates
plump
up.
Allow
to
cool.
2.In
mixing
bowl,
combine
self
raising
trial,
walnuts
and
sugar,
then
add
to
cooled
basin
of
dates,
margarine,
water
and
bicarb.
Mix
well
with
wooden
spoon
and
add
beaten
egg.
Spoon
mixture
into
a
trial
900g
(2
lb)
loaf
tin.
3.Bake
for
60
to
75
minutes
depending
on
oven
at
170
C
/
Gas
3
/
Fan
150
C.
4.Leave
to
cool
on
a
wire
rack.
Slice
and
spread
with
butter
-
or
eat
without,
it’s
up
to
you.
Freezing
tip
This
cake
freezes
very
well
and
a
batch
can
be
made
in
advance.
Tip
I
have
found
this
recipe
is
perfect
when
used
with
a
metal
loaf
tin,
rather
than
a
silicone
one.
As
silicone
loaf
tins
can
sometimes
lose
shape
and
the
cake
mixture
may
spill
out
over
the
sides.
Tip
I
much
prefer
to
use
the
loaf
tin
liners
that
are
readily
available
from
supermarkets,
pound
shops
and
kitchen
specialists
shops.
I’ve
purchased
from
different
shops
and
all
have
been
the
same
excellent
quality,