Date & Cashew Loaf

Name: Date & Cashew Loaf
Yield: 12 servings
Ingredients: 3/4 cup (180 mL) butter softened; 1 cup (250 mL) sugar; 2 eggs; 1 tbsp (15 mL) grated orange zest; 1/2 tsp (2 mL) vanilla extract; 1 3/4 cups (430 mL) Five Roses All Purpose Flour (White; Never-Bleached or with Wheat Bran); 2 tsp (10 mL) baking powder; 1 tsp (5 mL) baking soda; 3/4 cup (180 mL) buttermilk*; 3/4 cup (180 mL) chopped dates; 3/4 cup (180 mL) coarsely chopped cashews; Glaze; 2 cups (500 mL) sifted icing sugar; 2 tbsp (30 mL) water (approx.); 1 tsp (5 mL) finely grated orange zest

This is the Date & Cashew Loaf recipe.

Prep: 15 min
Cooking: 1 h

Yields 12 servings

Ingredients

3/4 cup (180 mL) butter softened
1 cup (250 mL) sugar
2 eggs
1 tbsp (15 mL) grated orange zest
1/2 tsp (2 mL) vanilla extract
1 3/4 cups (430 mL) Five Roses All Purpose Flour (White, Never-Bleached or with Wheat Bran)
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
3/4 cup (180 mL) buttermilk*
3/4 cup (180 mL) chopped dates
3/4 cup (180 mL) coarsely chopped cashews
Glaze
2 cups (500 mL) sifted icing sugar
2 tbsp (30 mL) water (approx.)
1 tsp (5 mL) finely grated orange zest

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Preparation

Loaf:

Beat butter with sugar until fluffy. Beat in eggs, one at a time; stir in orange zest and vanilla extract.

Combine flour, baking powder and baking soda; stir into butter mixture in three additions alternately with buttermilk. Stir in dates and cashews.

Scrape, using a rubber spatula, into a well buttered 9 x 5-inch (23 x 13 cm) loaf pan. Bake in 350 ºF (180 ºC) oven for 1 hour or until a tester inserted in centre of loaf comes out clean. Cool on rack.

Glaze:

Whisk together icing sugar and water, adding up to 2 tsp (10 mL) more water if necessary to make a creamy consistency. Stir in orange zest and spread evenly over cooled loaf.