Makes: 1 loaf
Preparation: 10 minutes
Cooking: 55-60 minutes
Wrap and store cooled loaf overnight for easier slicing. Toast and serve with berries and ricotta sweetened with CAPILANO honey.
Ingredients:
125g butter, softened
1/2 cup sugar
2 eggs
1/3 cup CAPILANO honey
1 1/2 cups plain flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
250g pitted dates, sliced
1/2 cup roughly chopped walnuts
Method:
1. Preheat oven to 180°C/160°C fan-forced. Grease and line a 19 x 9cm (base measurement) loaf pan with baking paper.
2. Beat butter and sugar until light and creamy, using an electric mixer. Add eggs. Beat well to combine. Using a wooden spoon, stir through CAPILANO honey.
3. Sift together the flour, baking powder, cinnamon and a pinch salt. Stir through honey mixture until combined. Fold in dates and nuts. Spoon mixture into prepared pan.
4. Bake for 55-60 minutes until a skewer inserted in centre comes out clean (cover loosely with foil if loaf is browning too quickly). Cool 5 minutes in pan. Remove. Cool completely on wire rack.
Recipe courtesy of Recipes + magazine