Date and nut loaf

Fairlady
0 serving
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Fruit

By Food24 November 03 2009
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Ingredients (12)

500.00 ml dates — finely chopped
3.00 ml Bicarbonate of soda
125.00 ml margarine — or butter
200.00 ml water — boiled
500.00 ml flour — cake
10.00 ml Baking powder
10.00 ml mixed spice
3.00 ml salt
2.00 eggs — large
150.00 ml sugar
5.00 ml vanilla — essence
200.00 ml walnuts — or pecan nuts, finely chopped
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Method:

Preheat oven to 170 ºC (340 ºF).
Place dates in a large mixing bowl with bicarbonate of soda and margarine. Pour boiling water over and stir until margarine has melted. Leave to cool.
Sift flour, baking powder, mixed spice (if using) and salt together and set aside.
In a separate bowl, whisk eggs until frothy. Gradually add sugar and continue whisking until sugar has dissolved. Stir in vanilla essence and pour over date mixture. Mix well.
Add sifted flour and beat to form a smooth batter. Add nuts and fold in gently.
Pour into greased 28 x 10 x 6.5 cm tin (lined bottom) and bake in oven for 50 to 60 minutes or until a metal skewer inserted in centre comes out clean.
Remove and allow to set in tin for 5 minutes. Loosen sides, turn out onto cooling rack and allow to cool completely.



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