Cherry Date and Walnut Bread

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Cherry and Date Cake myfavouritepastime.com_0324

Sift the flour and baking powder and set aside.

Beat the butter and sugar in a bowl with an electric mixer until light and fluffy. Beat in one egg at a time with a teaspoon of flour until just combined-do not over beat. Remove the bowl from the stand mixer.

Fold in half the flour and the sour cream with a metal or wooden spoon. Carefully fold in the chopped cherries, walnuts and dates.

Cherry and Date Cake myfavouritepastime.com_0338Gently fold in the remaining flour and the almond flour.

Cherry and Date Cake myfavouritepastime.com_0340The final mixture looks like this

Spoon the mixture into the prepared tin and sprinkle the top with the 1 teaspoon turbinado sugar. Bake 60-75 minutes or until golden brown and a skewer inserted in the middle comes out clean. Leave to cool in the tin.

Cherry Date and Walnut Bread

Preparation time: 30 minutes; Baking Time: 60-75 minutes; Makes: 8 Slices

Ingredients

  • 200g (7oz, 1½ cups ) all-purpose (plain) flour
  • 1½ teaspoons baking powder
  • 100g (3.5oz) glacé cherries, sliced  (do not wash cherries)
  • 75g (2.5oz) walnuts, chopped
  • 175g (6oz) dates, finely chopped soaked overnight in 3 tablespoons sherry or brandy 
  • 125g (4.5oz,1 stick + 1 tablespoon, 8 tablespoons) butter or margarine
  • 125g (4.5oz, ½ cup + 2 tablespoons) sugar
  • 4 large eggs
  • 40g (1.5oz, 5 tablespoons) almond flour
  • ¼ cup sour cream 
  • 2 teaspoons turbinado sugar for dredging

Instructions

  1. Preheat the oven to 325°F (160°C)  10 minutes before baking. Grease and line the base and sides of 9 x 5 inch (23 x 13cm) loaf pan with parchment (greaseproof paper). Sift the flour and baking powder and set aside.
  2. Beat the butter and sugar in a bowl with an electric mixer until light and fluffy. Beat in one egg at a time with a teaspoon of flour until just combined-do not over beat. Remove the bowl from the stand mixer.
  3. Fold in half the four and the sour cream with a metal or wooden spoon. Carefully fold in the chopped cherries, walnuts and dates.
  4. Gently fold in the remaining flour, and the ground almonds. Spoon the mixture into the prepared tin and sprinkle the top with the 1 teaspoon turbinado sugar. Bake 60-75 minutes or until golden brown and a skewer inserted in the middle comes out clean. Leave to cool in the tin covered with aluminium foil. Drizzle some sherry or port after cooling.
  5. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to note:

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the breads at 325°F (160°C) for 65 minutes. 
  2. If you want the cake to have a longer shelf life then soak the dates, overnight, in three tablespoons brandy, or marsala or port or sherry.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

4 thoughts

    1. Thank you for asking me about Turbinado sugar. I had done a post about it but not posted so I’ve just posted it. Check it out-https://myfavouritepastime.com/2018/03/19/what-is-turbinado-sugar/

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