My Grandma used to bake an amazing date and walnut loaf when I was growing up. For a twist, I added some mixed dried fruit and nuts that I found in my store cupboard.
This cake is perfect on its own, with a simple layer of butter as my Gran tended to serve it… as part of a very copious teatime spread.
For the cake:
- 4oz butter
- 4oz soft brown sugar
- 2 eggs
- 2 tbsp of golden syrup (or maple syrup is good too)
- 8oz self-raising flour
- 2oz dates stoned and roughly chopped (for this recipe I added dried prunes but you can also use dried cranberries and/or apricots)
- 2oz pecan nuts or walnuts chopped
Preheat the oven to 180C° or gas mark 4. Line a loaf tin with parchment. Beat the butter and sugar until soft and fluffy. Add the eggs slowly to the mix then the golden syrup. Weight out the flour and fold it into the mix until all the ingredients come together. Finally, fold in the chopped fruit and nuts.
Pour the cake mix into the loaf tin and bake in the oven for about 45 minutes until golden. To make sure the cake is cooked check the top is springy to the touch or insert a knife into the centre. If it comes out clean then it is ready. Take the cake out of the oven and leave to cool on a wire rack. Once ready to eat, cut into think slices and spread with a thin layer of butter and enjoy with a milky cup of tea.