Tea Breads, Buns And Muffins Recipes - Date And Pecan Loaf

Ingredients

• 50g/4 tbsp unsalted butter, at room temperature

• 50g/1/4 cup caster sugar

• 1 egg, at room temperature

• 175g/1 cup chopped stoned dates

• 175ml/3/4 cups boiling water

• 30ml/2 tbsp brandy

• 165g/1/4 cup plain flour

• 10ml/2 tsp baking powder

• 2.5ml/1/2 tsp salt

• 4ml/3/4 tsp freshly grated nutmeg

• 75g/3/4 cup coarsely chopped pecan nuts

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Method:

1. Place the dates in a bowl and pour over the boiling water. Set aside to cool. Preheat the oven to 180C/350F. Line a 23 x 13cm/9 x 5in loaf tin with greaseproof paper and then grease the paper.

2. With an electric mixer, cram the butter an sugars until lightly and fluffy. Beat in the egg and brandy, then set aside.

3. Sift over the flour, baking powder ,salt an nutmeg together at least three times. Gold the dry ingredients into the sugar mixture in three batches, alternating with the dates and water. Fold in the nuts.

4. 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.