Date and peanut loaf

Recipe from: 11/1/2000 12:00:00 AM
Ingredients 14
Servings 0
Time 25 min

Ingredients

  • TOPPING
  • 225
    g
    treacle sugar
  • 10
    ml
    ground cinnamon
  • 100
    g
    unsalted peanuts, chopped
  • 60
    g
    cold butter
  • 125
    ml
    chopped dates
  • LOAF
  • 115
    g
    butter
  • 125
    g
    castor sugar
  • 3
    large eggs, lightly beaten
  • 215
    g
    cake flour
  • 5
    ml
    bicarbonate of soda
  • 5
    ml
    baking powder
  • 250
    ml
    sour cream
 

Method

1 hour
 
Preheat oven to 180 ºC. Place topping ingredients in a bowl and rub with your fingertips to form a crumbly mixture. To make loaf, beat butter and sugar together until light. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients, then fold into egg mixture alternately with sour cream. Pour half the batter into a greased and lined loaf tin and sprinkle half the topping mixture evenly over the batter. Top with remaining batter, then remaining topping mixture. Bake in the oven for 1 hour, or until a skewer inserted in the centre comes out clean. Cool in tin for 15 minutes before turning out. Makes 1 loaf (23 x 13 cm).
 

Read more on: pulses  |  bake
 

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