Ingredients with Measurements:
- 1 cup chopped 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
For the Vanilla Glaze:
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk
Special equipment needed:
- 9x5 inch loaf pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Whisk
Step-by-step instructions:
Preheat the oven to 350°F (180°C). Grease a 9x5 inch loaf pan and set aside.
1. In a small bowl, combine the chopped dates, boiling water, and baking soda. Let it sit for 5-10 minutes until the dates are softened.
2. In a large mixing bowl, cream the softened butter and sugar together with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
4. Fold in the softened dates and chopped walnuts until evenly distributed.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
7. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. To make the Vanilla Glaze, whisk together the powdered sugar, vanilla extract, and milk until smooth. Drizzle the glaze over the cooled loaf.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
5. Temperature:
350°F (180°C)
Serving size:
1 loaf serves 8-10 people
Nutritional information:
Calories: 424
Fat: 18g
Carbohydrates: 63g
Protein: 6g
Sodium: 216mg
Sugar: 42g
Substitutions for ingredients:
- You can substitute the walnuts with pecans or almonds.
- Instead of dates, you can use raisins or dried cranberries.
Variations:
- Add 1 teaspoon of cinnamon to the batter for a spiced flavor.
- Replace the vanilla glaze with a cream cheese frosting.
Tips and tricks:
- Make sure to chop the dates and walnuts into small pieces for even distribution in the batter.
- To prevent the loaf from sticking to the pan, grease it well with butter or cooking spray.
- Let the loaf cool completely before adding the glaze to prevent it from melting.
Storage instructions:
Store the Date and Walnut Loaf in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the loaf, wrap it in foil and place it in a preheated oven at 350°F (180°C) for 10-15 minutes.
Presentation ideas:
Serve the Date and Walnut Loaf sliced and arranged on a platter. Drizzle extra glaze over the slices for added sweetness.
Garnishes:
Garnish the loaf with extra chopped walnuts or a sprinkle of powdered sugar.
Pairings:
Serve the Date and Walnut Loaf with a hot cup of coffee or tea.
Suggested side dishes:
Pair the loaf with a fresh fruit salad or a side of yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the top of the loaf is browning too quickly, cover it with foil halfway through the baking time.
- If the loaf is not fully cooked in the center, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store the loaf in an airtight container to prevent contamination.
Food history:
Date and Walnut Loaf is a classic British dessert that dates back to the early 20th century. It was often served during afternoon tea or as a sweet treat for special occasions.
Flavor profiles:
The Date and Walnut Loaf is sweet and nutty with a hint of vanilla. The glaze adds an extra layer of sweetness.
Serving suggestions:
Serve the Date and Walnut Loaf as a dessert or a sweet breakfast treat.
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Taste: Sweet, Nutty, Vanilla, Caramelized, Rich