I love this Date and Walnut Roll……….. I’ve been making it for years. I love it made in this old fashioned round tin but you can make it in a loaf tin if you like.
Cooking was not really one of the things that my Mother enjoyed. She felt it stole precious moments of her life.
As an apprentice chef, a lot of my time was spent inventing and cooking and she often said that she couldn’t understand why people would spend so much time making food look nice when someone was just going to chew it up!
We had a pressure cooker that she used a lot, many things hatched from this squealing aluminium vessel including beef or mince stews with peas and curried sausages. There was always mash and there was always peas. She made a great boiled fruit cake when absolutely necessary, and cheesecake with pineapple topping, a 70’s speciality from a packet if it became imperative to arrive somewhere with a “plate”. She was able to produce a Pavlova at new year or Christmas, but this required us all to be on our best behaviour, the house organised and quiet or she would be stressed beyond belief.
We ( my older sister and I) began taking turns cooking dinner on a Friday night. We liked to cook things like pizza . Doughy crusts and lashings of meat and cheese. Just the way Australians used to eat Pizza, before we knew any better. I am sure this was a relief for her, but for the cook a towering pile of dishes needed to be done and we had to coax the younger siblings to help. This sometimes caused faction fighting , requiring her to intervene.
Needless to say she never cooked a date and walnut loaf. This was the domain of my Aunt Pat, who baked all manner of goodies. She did do a version of this great date roll.
When I found these roll tins , I was instantly reminded of eating slices of this cake spread thickly with butter.
This recipe makes a great accompaniment to blue or washed rind cheeses . An idea for that can be found here from an earlier post.
Old Fashioned Date and Walnut Roll
A fantastic recipe that can also be made in a loaf tin if you cant get hold of these old fashioned roll tins. The recipe fills two date roll tins. They need to be well sprayed or greased and floured. alternatively use a loaf tin. The entire recipe may not fit into 1 tin unless it is large. The mixture rises so 3/4 fill the tin.
- 250 gm dates chopped | 8.8 oz
- 220 gm brown sugar 1 Aus cup tightly packed and 2 tablespoons| 7 oz
- 60 gm butter 1.8 oz
- 300 gm Self Raising Flour 2 Aus cups| 10.6 oz
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 100 gm walnuts 3.5 oz
- 1 whole Egg lightly beaten
- 250 ml water 1 cup | 8.8 fl oz
- 180 gm brown sugar 6.4 oz
- 250 gm cream cheese 8.8 oz
- 12 dates fresh seeded, halved ( or more if you want)
- 140 gm walnuts 5 oz | whole look better to garnish
- 40 ml hot water 2 Tablepoons | 1.4 fl oz
- 1 tsp vanilla optional
- Oven 180 C/ 350 F
- Grease and flour the tube tin or grease line a large loaf tin with parchment paper. The recipe fills two date roll tins. They need to be well sprayed or greased and floured. Alternatively use a loaf tin. The entire recipe may not fit into 1 tin unless it is large. The mixture rises so only 3/4 fill the tin.
- Combine the dates, sugar, butter and 250 ml (1 cup ) of water in a saucepan. Stir over a low heat till melted, without boiling. Remove from the heat and cool. If the mixture is too hot it will cook the egg
- Add the beaten egg to the date mixture
- Sift the flour, baking powder and soda into a bowl and mix into the date and egg mixture till combined and add the walnuts
- Pour this mixture into a 2 x greased nut roll pans ( if using ) 1/2 full. Cover with lids
- Bake standing upright for 30-35 minutes. All ovens are very different.If not too tight take the lid off one tube and test with a skewer by pushing it down the middle into the cake quite deep. Make sure the skewer comes out clean. If the skewer doesn't come out clean bake the cake a further 10-15 minutes. Cool before removing.
- I run a long narrow bladed knife around the cake on both ends of the tube to loosen it before removing. Do not try to remove it when it is very hot.
- Cool the roll completely
- Mix the hot water with the brown sugar, to melt a bit, making a bit of sludge. Set aside
- Put the cream cheese into a mixer and beat with a paddle attachment till soft and light
- Add the brown sugar and (vanilla) and beat till light and fluffy. As you beat the sugar will start to dissolve and the icing will become lighter in colour and texture.
- Split the icing between two loaves or spread over the 1.
- Stud with dates and toasted walnuts and it's done
When removing the rolls from the tin, first run a thin bladed knife around the two ends of the cake to loosen any cake that may be stuck. Don’t try to remove the cake when it is very hot as it will fall apart. Instead,wait till it is luke warm and easy enough to handle All oven are different. Your cake may take a little longer to cook through. Test with a skewer through the centre of one cake. if the skewer doesn’t come out clean bake the cake a further 10-15 minutes To decorate, you can also use dried dates for this recipe. Use around 18. Whichever size loaf tin you use fill it to 3/4 full. Date roll tins are hard to find and should only be filled to just over half full
Who likes date and walnut roll?
What kind of cake do you like…………… would you like to see a recipe for one of your favourites ?.
Write me a comment and let me know..