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Date and Pecan Loaf
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Date and Pecan Loaf
Makes: 10 slices
Ingredients
- 250g Medjool dates
- 50g unsalted butter
- 200ml full-fat milk
- 1 tsp vanilla extract
- 1 medium egg
- 1 tsp bicarbonate of soda
- 125g light muscovado sugar
- 200g plain flour
- 100g chopped pecans
Method
- Preheat the oven to 170°C, gas mark 3. Roughly chop 250g pitted Medjool dates.
- Heat 200ml full-fat milk almost to boiling point. Stir in the chopped dates and 50g unsalted butter until melted. Set aside for 10 minutes.
- In a large bowl, combine 200g plain flour, 125g light muscovado sugar and 1 tsp bicarbonate of soda. Beat 1 medium egg in a separate bowl with 1 tsp vanilla extract and add the cooled date mixture. Tip into the dry ingredients and beat with a wooden spoon until just combined.
- Fold in 100g chopped pecans and tip the cake mixture into a 12cm x 23cm loaf tin lined with greaseproof paper. Bake until a skewer inserted in the cake's centre comes out clean with a few moist crumbs (50 minutes–1 hour). Cool on a wire rack, slice and serve with butter.
Comments
This recipe was first published in February 2007.
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