Fruit and Nut Loaf

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Fruit and Nut Loaf
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Health Score:
Health Score
5,0 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
297
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie297 kcal(14 %)
Protein5.97 g(6 %)
Fat10.9 g(9 %)
Carbohydrates43.86 g(29 %)
Sugar added17.86 g(71 %)
Roughage1.09 g(4 %)
Vitamin A62.34 mg(7,793 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.4 mg(12 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.01 mg(1 %)
Folate60.15 μg(20 %)
Pantothenic acid0.12 mg(2 %)
Biotin0.28 μg(1 %)
Vitamin B₁₂0.32 μg(11 %)
Vitamin C0 mg(0 %)
Potassium30.17 mg(1 %)
Calcium19.52 mg(2 %)
Magnesium6.39 mg(2 %)
Iron1.68 mg(11 %)
Iodine15 μg(8 %)
Zinc0.2 mg(3 %)
Saturated fatty acids2.65 g
Cholesterol51.38 mg
Author of this recipe:

Ingredients

for
8
Ingredients
1 cup
pitted Date (roughly chopped)
cup
1 teaspoon
1 cup
boiling water
2
large eggs
¾ cup
1 ¾ cups
1 pinch
1 teaspoon
¾ cup
Walnut (roughly chopped)
How healthy are the main ingredients?
Walnut

Preparation steps

1.
Preheat the oven to 170°C (150 fan) | 325°F | gas 3 and grease and line a 2lb loaf tin with greaseproof paper.
2.
Combine the dates, butter and bicarbonate of soda in a large mixing bowl. Pour the boiling water over and stir until the butter has melted. Set to one side to cool a little.
3.
In a separate mixing bowl, beat together the eggs and sugar using an electric hand-held whisk, until pale and thick. Sift in the flour, salt, ground mixed spice and fold in gently. Fold in the date mixture until smooth. Finally, stir in the walnuts and spoon into the prepared loaf tin.
4.
Level the top and bake for 70-80 minutes until risen and a cake tester comes out clean from the centre. Remove from the oven when ready and allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Cut into portions and serve.
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