Date and Pecan Loaf Recipe

175 g

175 ml

50 g

50 g

50 g

1

30 ml

165 g

10 ml

2.5 ml

4 ml

75 g

Chopped stoned dates

Boiling water

Unsalted butter, at room temperature

Dark brown sugar

Caster sugar

Egg, at room temperature

Brandy

Plain flour

Baking powder

Salt

Freshly grated nutmeg

Coarsely chopped pecan nuts

• Place the dates in a bowl and pout over the boiling water. Set aside to cool.
• Preheat the oven to 180^oC / 350^oF / Gas 4. Line a 23 x 13 cm loaf tin with greaseproof paper and then grease the paper.
• With an electric mixer, cream the butter and sugar until light and fluffy. Beat in the egg and brandy, then set aside.
• Sift the flour, baking powder, salt and nutmeg together, at least three times. Fold the dry ingredients into the sugar mixture in three batches, alternating with the dates and water. Fold in the nuts.
• Pour the mixture into the prepared tin and bake until a skewer inserted in the centre comes out clean, about 45-50 minutes.
• Leave the loaf to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.