Tasmania produces fresh large walnuts so I looked for my old cylindrical Willow brand tins I had found years ago in a charity shop and looked for some recipes. The tins are different designs although both Willow brand. This one is easier to fill but harder to clean.
The tricky tin, I defy anyone else to fill it with one hand whilst holding it upright with the other hand, unless someone is around to help it just falls apart. I doubt a ‘patent pending’ ever became legal for this tin design.
You simply must slather the round thick slices with cold butter as it is not called a loaf for nothing. If you don’t eat butter at all don’t bother to make it.
I consulted all the old-fashioned community recipe books in my possession and they all have the same measurements for ingredients and tin size which is doubly perplexing because they all say, ‘use two cylindrical round tins’. They are all misleading – the ingredient measurements are wrong. The mixture quantity they give is not enough for two of the traditional tins, therefore I doubled the recipe and since I could not manage the second round tin that kept falling apart, without a helper I used a conventional loaf tin. You can see that by doubling the mix I would have had a little left over if I had used the two round tins.
The walnuts are Tasmanian, fresh and whole, not like the supermarket ones that are all broken into bits, and if you add up the cost of those small packets the price exceeds the health food price where I get these fresh Tasmanian nuts. No one is growing dates in Tasmania to my knowledge so I could not boast it is entirely Tasmanian.
DATE AND NUT LOAF
Preheat oven to 180c
If you use fan forced then turn the oven down to 170 degrees C.
1 cup dates, chopped
1 tsp Quatre Epices, four spice blend (this is my little improvement)
1/2 cup walnuts, chopped
1/2 cup sultanas
1 cup brown sugar
1 teaspoon bi-carb soda
1 tablespoon butter
1 cup boiling water
2 cups plain flour
1/2 teaspoon salt
1 egg, beaten
Place dates, walnuts, sultanas, sugar, bi-carb and butter in a bowl.
Pour one cup of boiling water over contents of bowl.
Mix well, then add flour, salt and beaten egg.
Mix only till well blended.
Placed in two greased round nut loaf tins, replace top caps and stand upright in oven (or place all mixture in greased loaf tin).
Bake in moderate oven for 50-60 minutes.
Here is my printer friendly Date and Nut Loaf recipe