A while ago, I decided I wanted to make the date and nut roll I remember my mum making. I had my mum’s Willow nut loaf tins and had never used them. My mum used the CWA Cookbook so I went straight to it, thinking I would find the recipe in it but it wasn’t there. I decided to look a little further and found this recipe in my Macquarie Dictionary of Cookery.
I made it; it was fabulous but, alas, it was not the recipe mum used. It was nicer. Since then, I have been way-laid, trying to find mum’s recipe. I just make this one. It is lighter than I remember my mum’s being and I don’t think mum used honey. The honey is quite distinctive.
Maus loves it. She wanted to have a slice before I had taken a photo! Sacrebleu!! Once the photo was taken, three slices quickly disappeared.
I am not very good with cakes. I never know when they are cooked and it is even harder to tell when the cake is in a sealed tin 😦 . The recipe said to bake at180°C for 40-50 minutes. I took mine out after 40 minutes and I think it is a little over-cooked. I can’t remember what I did last time.
If you don’t have roll tins, you can make the recipe in loaf tins.
- 60g butter
- ¼ cup brown sugar
- ½ cup honey
- 1 egg
- 2 cups SR flour
- ¾ cup chopped dates
- ¾ cup chopped walnuts
- ½ cup milk
- Preheat your oven to 180°C. (see below)
- Cream the butter, sugar and honey until light.
- Add the egg, beat well.
- Add the milk, stir to combine.
- Fold in flour.
- Add dates and walnuts, mix to combine.
- Spoon the mixture into two roll tins (or loaf tins) lined with baking paper.
- Bake in preheated oven for about 40 minutes or until a skewer comes out clean.
- Eat, slathered in butter.
Postscript: I made another date and nut loaf a couple of days later. Here is the post. I baked that one at 160°C and it was perfect, so you may wish to bake this one at 160°C. I will next time.