A slice of this naturally sweetened date and walnut loaf with a warm cup of coffee is enough to fuel and brighten up your morning. Add dimension to taste and texture by drizzling with butter or syrup, which can be especially good on the moist and fluffy sponge of a well-prepared loaf.
- 250 g pitted dates
- 1 cup (250 ml) boiling water
- 90 g butter, melted, plus extra butter, to serve
- ¾ cup (165 g) caster sugar
- 1 tsp vanilla extract
- 1 egg, lightly beaten
- 1½ cup (225 g) self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp mixed spice
- 1 pinch salt
- ½ cup (60 g) chopped walnuts, plus 2 tbsp extra
Preheat oven to 180 C (160 C fan-forced). Grease and line a 21 cm x 11 cm loaf pan.
Place dates in a large heatproof bowl. Pour over boiling water. Cover with a plate. Stand 5 mins, until dates soften.
Stir in melted butter and sugar until well combined. Stir in vanilla and egg.
Sift together flour, bicarbonate of soda, mixed spice and a little salt. Fold into date mixture. Fold through walnuts. Spoon mixture into prepared pan and scatter over extra walnuts. Bake 45 mins, until a skewer inserted comes out clean. Cool in pan 2 mins, then turn out onto a wire rack. Slice and serve with extra butter.
TIP This dish is suitable to freeze.