Author Jean Morrison
I've had this recipe for so long that I really don't know where it came from. It is so reliable.
My husband is a staunch member of the Forrest Park Miniature Railway here in Bunbury. The railway is run by volunteers and is an ideal family outing especially if you have young children. At one stage, to raise money for the club, I used to make cakes and slices which they would sell on train run days. I would always make several Date Loaves each month and they would always be quick sellers.
This loaf has minimal fat in it and no eggs, so it is best eaten on the day you make it. It is featured here with Coconut Macaroons in the background.
Cooking time: 40 minutes
Quantity: 1 cake
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For U.S. measurements and oven temperatures please use this Quantity Conversion Chart
1/2 cup of chopped dates
1 tablespoon butter or margarine
1 cup boiling water
1/2 cup sugar
1 teaspoon bicarbonate of soda
1 and 1/2 cups self raising flour
1/4 cup chopped walnuts (optional)
Pre heat oven to 160 degrees Celsius.
Place dates, butter, boiling water, sugar and bi-carb in a bowl and stir until dissolved. Add the flour and optional walnuts, mix well. Bake in a greased loaf tin for 40 minutes at 160 degrees Celsius (325 degrees Fahrenheit).
This is another loaf that is so yummy spread with butter. But, be sensible!
I now whip this up in my glass jug using a spatula to mix it. No beaters needed so less washing up afterwards.
I received this lovely email the other day from Jan:
"Thanks Jean for your recipe for the date loaf. I made it last night because I had the oven hot from cooking something else. I used an extra half cup of dates instead of the half cup of sugar ( I love dates) and it was excellent. Truly amazing that such a delicious cake had no eggs and very little fat.
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