Mary Jo’s Date and Coffee Loaf
SERVES
12
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
60
MINUTES
CUISINE
American
COURSE
Baking
Method
Prepare a 1 x 20.5 x 10cm (8 x 4 inch) loaf tin, lined with parchment paper.
Preheat the oven to 180˚C/350˚F/Gas Mark 4.
Dice the stoned dates. Cover with hot coffee, cover and allow to soak until soft. Sprinkle with bread soda.
Cream the soft butter and sugar in a bowl; beat in the egg and vanilla extract. Mix in the sifted flour, salt, nuts and date mixture. Place in the prepared tin and bake in the preheated oven for 1 hour. Cool in the tin, slice when fully cold – better on the second day and is delicious eaten with butter.
Ingredients
250g (9oz) stoned dates
225g (8oz) strong coffee
1 level tsp bread soda
25g (1oz) soft butter
60g (scant 2 ½ oz) caster sugar
1 tsp vanilla extract
1 egg
150g (5oz) plain flour
1 level tsp salt
110g (4oz) pecans or walnuts
Method
Prepare a 1 x 20.5 x 10cm (8 x 4 inch) loaf tin, lined with parchment paper.
Preheat the oven to 180˚C/350˚F/Gas Mark 4.
Dice the stoned dates. Cover with hot coffee, cover and allow to soak until soft. Sprinkle with bread soda.
Cream the soft butter and sugar in a bowl; beat in the egg and vanilla extract. Mix in the sifted flour, salt, nuts and date mixture. Place in the prepared tin and bake in the preheated oven for 1 hour. Cool in the tin, slice when fully cold – better on the second day and is delicious eaten with butter.
