Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Date-Walnut Loaf

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Date-Walnut Loaf Empty Date-Walnut Loaf

    Post by Lobo Thu 11 Feb 2016, 9:47 pm

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    Prep Time: 25 minutes
    Cook Time: 50 minutes
    Servings: 10
    Since ancient times, dates have been a staple of the Middle Eastern pantry. At least three dozen distinct varieties of date palm are cultivated. Because of their naturally tacky consistency and high sugar content, many people believe dates are a dried fruit. Although you can purchase dried dates, nearly all dates are sold in their fresh, soft or semidry state. Among the most popular types found in American and European markets are the moderately sweet Deglet Noor, a good choice for this recipe, and the rich, meaty Medjool. Buy dates pitted to eliminate a preparation step.






    • 116

    Ingredients:


    • 1 cup pitted dates, roughly chopped
    • 3 Tbs. brandy or Grand Marnier
    • 1 cup walnuts, lightly toasted and coarsely
       chopped
    • 1 1⁄2 tsp. baking soda
    • 1⁄4 tsp. salt
    • 3 Tbs. unsalted butter, melted and cooled
       to room temperature
    • 3⁄4 cup warm water
    • 3⁄4 cup sugar
    • 2 eggs, lightly beaten
    • 1 1⁄2 cups unbleached all-purpose flour

    Directions:

    Preheat an oven to 325°F. Generously butter an 8 1⁄2-by-4 1⁄2-inch loaf pan.

    In a small bowl, soak the dates in 1 Tbs. of the brandy for about 10 minutes.

    In a large bowl, using a large rubber spatula, stir together the dates, walnuts, baking soda, salt, melted butter and water until combined. Mix in the sugar and eggs, then the flour. Pour the batter into the prepared pan and bake until the cake is puffed and browned, and a skewer inserted into the center comes out clean, 50 to 60 minutes. Transfer the pan to a wire rack and let the cake cool completely.

    Run a table knife around the edge of the pan and turn the cake out onto a serving plate. Turn it right side up. Spoon the remaining 2 Tbs. brandy, a little at a time, over the cake so that the cake absorbs all of it. Serves 8 to 10.

    Note: This sturdy cake is ideal for shipping as a gift. The brandy not only adds flavor but also helps preserve the cake.

    Serving Tip: Serve with afternoon coffee or tea or as a simple dessert.
    Adapted from Williams-Sonoma Collection Series, Cake, by Fran Gage (Simon & Schuster, 2003).
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