Date, Prune and Walnut Loaf

This is a nice nutty wholemeal cake, delicious cut into thick slices and spread with butter.

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  Serves 6-8

Ingredients
3oz (75g) pitted, ready-to-eat prunes
4oz (110g) butter, at room temperature (plus extra for greasing)
6oz (175g) soft brown sugar
2 eggs, lightly beaten
4oz (110g) wholewheat flour
4oz (110g) plain flour
a pinch of salt
1 teaspoon baking powder
3oz (75g) pitted dates
4oz (110g) walnuts, roughly chopped
3 or 4 tablespoons milk
Pre-heat the oven to gas mark 4, 350F, (180C).

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Method

First well butter a 5 x 9 inch (13 x 23 cm) loaf tin. Then chop the prunes into largish pieces. Now in a large mixing bowl cream 4oz (110g) butter and the sugar together till pale white and fluffy, then add the beaten eggs a little at a time, beating well after each addition. Next sift the flours, salt and baking powder, and, using a metal spoon, fold them carefully into the creamed mixture. Now add the prunes, dates and walnuts, followed by the milk, and mix them in before transferring the mixture to the tin.Spread it out evenly, then bake for 1 hour, or until the loaf feels springy in the centre and a skewer inserted into the middle comes out clean. Let the cake cool for a minute or two in the tin, then turn it out on to a wire tray to cool and store in an airtight tin.

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