Quick & Easy

Overnight sherried date and walnut loaf

OVERNIGHT SHERRIED DATE AND WALNUT LOAF
6
20M
1H
1H 20M

Ingredients

Method

1.Preheat oven to 190°C (170°C fan-forced).
2.Grease a 14cm x 21cm loaf pan, line base and sides with baking paper; grease paper well.
3.In a medium bowl, combine dates, tea and soda; cover, rest overnight.
4.In a small bowl, cream butter and sugar with an electric mixer until light and fluffy; beat in egg yolks. Transfer to a large bowl. Stir in walnuts, flour and sherry; then stir in date mixture.
5.In a small bowl, beat egg whites with an electric mixer until soft peaks form; fold into cake mixture. Pour into prepared pan.
6.Bake loaf for about 1 hour. Stand for 5 minutes before turning on to a wire rack to cool.

This loaf keeps for 3 days.

Note

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