Ingredients with Measurements:
- 1 cup chopped pitted dates
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped walnuts
Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Special equipment needed:
- 9x5 inch loaf pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a small bowl, combine the chopped dates, boiling water, and baking soda. Let it sit for 10 minutes.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs and vanilla extract to the butter mixture and beat until well combined.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
7. Fold in the chopped walnuts and the date mixture.
8. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the loaf cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
10. To make the cream cheese frosting, beat together the softened cream cheese, butter, and vanilla extract until smooth.
11. Gradually add the powdered sugar, mixing until the frosting is thick and creamy.
12. Once the loaf is completely cooled, spread the cream cheese frosting over the top.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
1 loaf (10-12 slices)
Nutritional information:
Calories per serving: 430
Fat: 20g
Carbohydrates: 61g
Protein: 5g
Sodium: 250mg
Sugar: 44g
Substitutions for ingredients:
- Chopped pecans or almonds can be used instead of walnuts.
- Brown sugar can be used instead of granulated sugar.
- Greek yogurt or sour cream can be used instead of cream cheese.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate twist.
- Substitute dried cranberries or raisins for the dates.
- Add a teaspoon of cinnamon to the batter for a warm, spicy flavor.
Tips and tricks:
- Make sure to chop the dates and walnuts finely for even distribution throughout the loaf.
- To make the loaf extra moist, brush it with a simple syrup made of equal parts sugar and water before frosting.
- Let the loaf cool completely before frosting to prevent the frosting from melting.
Storage instructions:
Store the loaf in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, slice the loaf and microwave for 10-15 seconds per slice.
Presentation ideas:
Serve the loaf on a cake stand or platter and garnish with extra chopped walnuts or a sprinkle of cinnamon.
Garnishes:
Chopped walnuts, cinnamon, or a dusting of powdered sugar.
Pairings:
Serve the loaf with a hot cup of tea or coffee.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
- If the loaf is browning too quickly, cover it with foil for the last 10-15 minutes of baking.
- If the loaf is not cooked through, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure to properly store the loaf in an airtight container to prevent spoilage.
Food history:
Date and walnut loaf is a classic British tea-time treat that dates back to the early 20th century.
Flavor profiles:
Sweet, nutty, and slightly tangy from the cream cheese frosting.
Serving suggestions:
Slice the loaf into thick pieces and serve with a dollop of whipped cream or a scoop of vanilla ice cream.
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