Two Walnut Loaves

26 Jan

I spent the evening cooking and baking. There wasn’t anything worh watching on television, I hadn’t any special plans for this evening and there wasn’t an open invite to a social event. So, to entertain myself and keep me occupied, I cooked chicken curry for dinner and two cakes in the loaf tin. One cake was Date & Walnut, and the other was Coffee & Walnut, filled and covered with whipped double cream and a smattering of walnut pieces.
I cut two slices of the Date & Walnut cake before wrapping it up to give to our elderly friend in the morning. The other cake was stored and served up over a period of three days. No wonder my glucose levels are going up and down but I can’t help but enjoy baking!

Date & Walnut loaf cake

150g Margarine softened

150g Self Rasing Flour

150g Light or Dark Brown Sugar

3 Large eggs

About 30 pitted and chopped dates

125g Walnut pieces/chopped walnuts

Mix the margarine and sugar until light, creamy and fluffy. Add sifted flour, mix and add the eggs.   Blend the mixture until it becomes a creamy batter. Then combine the dates and walnuts into the mixture. Place it in a 7in x 4in loaf tin and bake for about an hour or until golden brown at  170 degrees. Check the bake by inserting a skewer or clean knife in the middle of the cake. If it comes out clean, the cake is ready to come out of the oven.

Coffee and Walnut cake

Use the same ingredient as above but replace the dates with a cup of black coffee. Allow it to cool and then pour it into the mixture. Once the cake is baked and cooled down, pour more cooled coffee over the cake. Not too much but just enough to flavour it further and make it moist. Whip up some double cream and throw in a handful of chopped walnuts (optional) Cut the cake in half horizontally, spread the cream on one half, cover with the other half and on the top. spread with more cream and decorate with whole walnuts (optional)


Ah, Baking!

The Learned Kat


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