My reviews (7)

Date and walnut loaf

A warm sliced cake best served with butter and lashings of hot tea.
Reviews (7)

24 Jan 2011
Reviewed by: tamrhys
this was just like my nanna used to make. I used a loaf tin as I couldn't find my cylindrical tin but just as nice. I left the egg out as well and didn't notice the difference. I wasn't sure how much vanilla to use as it wasn't listed in the ingredients so used apporx 1/2 teaspoon. This one will stay in the recipe file to be used again and again. thanks
(Review from Allrecipes AU | NZ)
24 Jun 2012
Reviewed by: jude15
Loved it, tasted delicious. The only downside was, it fell apart when cutting (could be because of use of loaf tin), may have needed a bit more flour to bind. Otherwise, great taste, thank you.
(Review from Allrecipes AU | NZ)
21 Jun 2010
Reviewed by: derbyco
Made this as an after-school snack for my kids, my 12 year old hates dates but ate roughly 1/2 the loaf over the next day or so! It was delicious and I will definitely be making this one again.
(Review from Allrecipes AU | NZ)
26 Jul 2010
Reviewed by: SVB
Very easy to make and the result was moist and delicious. I forgot to add the egg, but the cake was a success nonetheless.
(Review from Allrecipes AU | NZ)
14 Aug 2017
Reviewed by: Sjcook2210
This turned out perfectly. I filled the tin 7/8 and it is a perfect cylinder. Cut down half the sugar too 👍
(Review from Allrecipes AU | NZ)
03 Jun 2017
Reviewed by: Anitazzz
Everyone raved about it. Great texture and flavour. I'll definitely be making this one again. I used coconut oil and teaspoon of vanilla as no quantity was given.
(Review from Allrecipes AU | NZ)
03 Apr 2015
Reviewed by: Addicted2Yum
This is a brilliant recipe, just like grandma used to make. I used a cylindrical tin & in doing so found there was a little bit of mix left over so I used a mini loaf tin for the remainder. Like others, I found it quite crumbly when I cut it but this was only because my addiction to fresh warm baked stuff got the better of me and I didn't allow it to cool. Allow it to cool completely & it will cut perfectly, as I discovered the next morning. This recipe definately doesn't need more flour to bind it - just have the patience to let it cool completely.
(Review from Allrecipes AU | NZ)


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