When it comes to baking, I love old fashioned recipes. Recipes that are tried and true and have stood the test of time - there's nothing too fancy going on around here. This date and walnut loaf has been one of my favourites for a long time. My grandmother used to make this and I'm pretty sure many of you will have eaten this at your grandmother's table. Just perfect with lashings of butter and a cup of tea!
Old fashioned baking with old fashioned simple ingredients - brown sugar, flour, egg, dates, walnuts. I always have these ingredients in my pantry so it's easy to whip up this delicious treat. And I love using my nut roll tins. There's something about a round slice of nut loaf! You can often find original tins in a second hand shop. I bought mine new many years ago for about $10 each (my tip is if you buy them, buy 2 as most nut loaf recipes make 2 loaves).
Old Fashioned Date and Walnut Loaf Recipe
1 cup (250ml) boiling water
1 cup dates, pitted and chopped (about 180g)
1/2 teaspoon Bicarbonate of soda
1 cup (220g) firmly packed brown sugar
2 cups (300g) self-raising flour
1 egg, lightly beaten
1/2 cup chopped walnut (60g)
Preheat oven to 180 degrees C (160 fan forced).
Grease two nut tins*.
Line the lids with baking paper and stand vertically with the bottom lid on.
Combine butter and boiling water in a medium saucepan over low heat until the butter is melted.
Remove from heat. Stir in dates and bicarbonate of soda and then remaining mixture. Stir until it is all a deliciously caramel mixture - it will still have the lumps of dates and walnuts but no flour lumps.
Spoon the mixture into tins (half in each) and pop on lids.
Place upright in oven (you may wish to place on a baking tray). Bake for around 50 minutes.
Cool in tin for around 5 minutes. Remove from tin and cool on wire rack.
I always serve with butter!
*Recipe notes - Before turning on your oven make sure the shelf in your oven is at a low enough level to fit your nut loaf tin in standing vertically. To grease nut loaf tins, I melt 2 teaspoons of butter in the microwave and then use a small pastry brush to "paint" the insides of the tin. To remove the nut loaf from the tin, make sure you have given it at least 5 minutes cooling time out of the over, then remove both end lids and shake the tin gently so the loaf slides out one end. If you can't find a nut loaf tin, then this recipe works equally well in a normal loaf tin.
Serve it up on pretty, old china and bob's your uncle!
Do you love old baking recipes that have been handed down over the generations? What's your favourite?
Feathered Nest Fridays
Feathered Nest Fridays