Date & Walnut Loaf
75 g butter
1 cup chopped, pitted dates
3/4 cup Chelsea Soft Brown Sugar
Finely grated rind of 1 orange
1 cup (250 ml) boiling water
1 egg
2 cups plain flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
Preheat the oven to 180°C.
Cut the butter into cubes and put it in a bowl with the dates, brown sugar and grated rind. Pour over the boiling water and stand for about 10 minutes, stirring occasionally until the butter melts. Cool to room temperature.
Meanwhile, line the long sides and bottom of a 7 cup (1 3/4 litre) capacity loaf tin with a strip of baking paper. Butter or spray the ends of the tin.
Beat the egg until frothy. Stir the remaining ingredients together until well combined. Tip the egg and the mixed dry ingredients on top of the cooled date mixture, then fold the three mixtures together, stirring only until everything is dampened, but not smooth. (If over mixed, the loaf will rise to a peak and be tough.)
Spoon into the prepared tin and bake for approximately 40 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Makes 1 loaf |
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