After a long walk with the dogs, we like nothing better than to curl up with a book, a cup of tea and a fire in the fireplace. Of course, one never wishes to have what the Irish peculiarly call a “dry cup of tea”, an expression I’ve never been able to understand, but which means that the tea should be accompanied by something to eat. To ward off this dreaded state, we keep a tin of gingersnaps to hand. Better yet are the occasions when I’ve been in an ambitious mood, and we have Date & Walnut Loaf, preferably paired with a piece of crumbly cheddar cheese.
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Date Walnut Loaf
A moist loaf filled with ripe dates and walnuts — sturdy enough for breakfast toast, elegant enough for teatime.
Ingredients
Scale
- 225 g or 1 cup dates, pitted and chopped
- 45 ml or 3 tbsp brandy
- 240 ml or 1 cup hot water
- 200 g or 1⅔ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 75 g or ⅓ cup unsalted butter, softened
- 100 g or ½ cup granulated sugar
- 2 large eggs
- 5 ml or 1 tsp vanilla extract
- 100 g or 1 cup walnuts, chopped
Instructions
Soak the dates
- In a medium bowl, combine the chopped dates, brandy and hot water. Let them sit for 10 minutes, then mash lightly (or blend into a thick puree).
Combine the dry ingredients
- In another medium bowl, whisk together the flour, baking soda, and salt.
Cream the butter and sugar
- In the bowl of a stand mixer, fitted with the paddle attachment, beat the softened butter and sugar until light and creamy. Add the eggs one at a time, mixing well after each. Stir in the vanilla.
Alternate adding the remaining ingredients
- Fold in half of the flour mixture, then the date mixture, then the rest of the flour, mixing gently until just combined.
- Finally, fold in the walnuts.
Bake, cool and serve
- Preheat your oven to 175°C or 350°F. Grease and line a loaf pan (about 22×12 cm or 9×5 in). Spoon the batter in, smoothing the top. Bake until a skewer inserted into the centre comes out clean (50–60 minutes). If the top browns too quickly, tent with foil.
- Let the loaf rest in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Notes
- Best the day it’s made, though it keeps 2–3 days wrapped tightly.
- Adapted from WilliamsSonoma Date-Walnut Loaf.
