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    Date and Pecan Loaf

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    Date and Pecan Loaf

    Makes: 10 slices


    • 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


    1. Preheat the oven to 170°C, gas mark 3. Roughly chop 250g pitted Medjool dates.
    2. 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.
    3. 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.
    4. 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.

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