Date and Walnut Loaf
A classic Australian afternoon tea loaf that is sure to satisfy everyone in the family.
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 45 g | Melted Butter | 3 tbsp |
| 115 g | Sugar | ½ cup |
| 1⅘ g | Mixed Spice | 1 tsp |
| 4⅗ g | Bicarbonate of Soda | 1 tsp |
| 125 g | Water | ½ cup |
| 1 each | Egg | 1 each |
| 190 g | Laucke Wallaby Flour | 1⅕ cup |
| 4⅗ g | Baking Powder | 1 tsp |
| 6⅛ g | Salt | ½ tsp |
| 200 g | Chopped Dates | 1⅓ cups |
| 50 g | Raisins | ⅓ cups |
| 60 g | Finely chopped Walnuts | ⅖ cups |
Method
Preheat oven to 190°C conventional or 180°C fan forced.
Place butter, sugar, mixed spice, bicarbonate soda and water in a bowl
Add egg, and mix until clear.
Add sifted Laucke Wallaby Bakers Flour, baking powder and salt.
Mix in dates, raisins and walnuts, this dough will be batter like.
Place in a lined cake tin or a greased bread tin and bake at 190°C conventional or 180°C fan forced for 50 – 55 minutes.
Helpful Hints
- Try soaking the raisins and walnuts in brandy, marsala or rum for 2 hours before making the loaf.
