Date bread is an easy and moist quick bread with dates and walnuts. Perfect for breakfast, dessert or afternoon tea. This recipe can also be baked in an old fashion cylindrical baking pan called nut roll cake tin or tin can cake pan.
Butter and line 23cm/9in x 13cm/5in loaf pan (the butter just helps the paper stick). Preheat oven to 170ºC/340ºF.
Whisk together flour, baking powder, mixed spice and salt.
In a bowl place dates, sugars, baking soda and butter.
Pour over boiling water, mix and let stand until cool
Once cool whisk in egg then stir in flour mixture and walnuts.
Mix until it is just combined.
Spread batter into the prepared loaf pan and smooth the surface.
Bake in preheated oven for 55 minutes.
If using Nut Roll tins (Tin Can Cake pans)
Butter two nut roll tins well ensuring both lids are coated. Seal one end of each tin and place on a baking tray. Fill each with half of the mixture ( it will rise). Seal with the top lid. Keep tins upright and on the baking tray (makes it easier to transfer to the oven and remove). Bake as per recipe