Date and Walnut Loaf Cake
Enjoy this Loaf Cake still warm out of the oven with a cuppa, or it will keep fresh for a few days in your cake tin, if it lasts that long. It has always been called a Loaf, mainly I think because it is traditionally baked in a loaf size tin. However, I have added cocoa powder to this recipe for more depth of colour and warmth of flavour, I have bypassed the step of cooking the dates, wet ingredients and bi-carb soda in a saucepan on the stove, it is too hot after all to be slaving over a hot stove more than is needed and it takes longer, and I think this all warrants a renaming of this classic masterpiece to a Loaf Cake. If biscuits can now be cookies, this can now be a cake.
However, leave out the cocoa powder, add a few more walnuts and you will capture the more earthy and nutty flavour of the walnuts and dates. I like recipes with options, don't you?
Golden syrup, walnuts and dates are staples in my pantry cupboard, and as such this Loaf Cake can be baked very quickly when required.
Enjoy your afternoon tea and happy Sunday dear friends.
1 cup chopped dates
1/2 cup white or brown sugar
1/2 cup chopped walnuts (optional)
1 teasp. Bicarbonate soda
1/2 teasp. Salt
2 cups S.R. Flour
1 cup boiling water
1 tablespoon Golden Syrup
60g softened butter (or 2 tablespoons)
2 teaspoons mixed spice
for a darker cake (optional)
- Put chopped dates, sugar, bi-carb soda, salt, syrup, butter, walnuts in a mixing bowl.
- Add boiling water and mix well. Allow to cool for a couple of minutes.
- Then add beaten egg, followed by the sifted flour and cocoa.
- Cook in a moderate oven in a greased and lined loaf or ring tin for 30 minutes.
Warmest wishes, Pauline
An original recipe by Pauline @ Happy Retirees Kitchen