About this recipe:This fruity loaf cake is filled with dried figs, dates and walnuts and is perfect to make for a food gift, or to keep for yourself!
180g chopped pitted dates
200g chopped dried figs
60g unsalted butter, softened
1 1/2 teaspoons bicarbonate of soda
235ml boiling water
100g caster sugar
60g chopped walnuts
100g plain flour
100g wholemeal flour
1/2 teaspoon baking powder
1/2 teaspoon salt
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 180 C / Gas 4. Lightly grease a 1 lb loaf tin.
In a medium bowl, combine the dates, figs, butter and bicarbonate of soda. Pour in the boiling water, stir well and let stand for 15 minutes.
Beat the sugar, walnuts and eggs into the date mixture. Combine the plain flour, wholemeal flour, baking powder and salt; stir into the date mixture just until blended. Pour batter into prepared loaf tin.
Bake in preheated oven for 55 to 65 minutes, or until a skewer inserted into centre of the loaf comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Instead of adding 60 grams of wallnuts we added 25 grams of pumpkin seeds which worked out to be delicious but the idea is great and we still loved the origional recipe. The butter doesn't always melt in the fifteen minutes but that might just be our bad luck - 15 Jan 2017