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Mini spiced date and hazelnut loaves

  • 0:35 Prep
  • 0:30 Cook
  • 8 Servings


  • 1 1/2 cups pitted dried dates, chopped
  • 1/2 cup pitted prunes, chopped
  • 1 teaspoon bicarbonate of soda
  • 100g butter, softened
  • 3/4 cup firmly packed brown sugar
  • 2 eggs
  • 1 1/4 cups plain flour
  • 2 teaspoons ground ginger
  • 1 teaspoon mixed spice
  • 1/3 cup dry-roasted hazelnuts, finely chopped


  • 1
    Preheat oven to 180C/160C fan-forced. Grease an 8-hole, 3/4 cup-capacity mini loaf pan.
  • 2
    Place dates, prunes and 1 cup cold water in a saucepan. Heat over medium-high heat. Bring to the boil. Remove from heat. Add bicarbonate of soda. Stir to combine. Process mixture until almost smooth. Set aside to cool.
  • 3
    Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well between additions. Stir in date mixture, flour, ginger and mixed spice. Spoon mixture into prepared holes. Sprinkle with hazelnuts. Press hazelnuts lightly into batter.
  • 4
    Bake for 25 to 30 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand cakes in pan for 5 minutes. Transfer to a wire rack to cool.

Source: taste.com.au


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