We’re very excited to introduce you to our newest WHOot Contributor! Say a big hello to Nicole of Cauldrons and Cupcakes.
She is one unique individual and we are excited to collaborate with her. Nicole has an extremely interesting background.
Nicole Cody Cauldrons and Cupcakes
She lives in Byron Bay in NSW Australia, and she is a Psychic. In fact, so popular is Nicole, she is booked out for 2 years.
She also runs wellness retreats and we fell head over heels when we saw the recipes and other information that she was sharing on her Facebook Page. Nicole is quick to point out her differences. She is hardly the mainstream, stereotype, Psychic.
via Cupcakes and Cauldrons
Today, Nicole is sharing with us one of her absolute childhood favorites. This is another CWA special. It is a Date Loaf Recipe.
The minute we spied the photos, we couldn’t wait to share.
We will be bringing regular wellness tips and amazing recipes from Nicole’s Blog. Be sure to visit and get to know her. Without further ado, let’s look at what you need for this Date Loaf Recipe.
Moist Date Loaf Recipe Ingredients -:
- 4 Weet-Bix or Weetabix
- 1 cup of chopped dates
- 1 cup sugar
- 4 tablespoons of butter (60 grams)
- 1 teaspoon bicarb soda
- 1 egg
- 1 cup of self-raising flour (self-rising USA or 1 cup of all-purpose flour)
- 1 and 1/2 x teaspoons baking powder and a pinch of salt, sifted together)
- 1 cup of boiling water
Variations Used By CWA Ladies
- 1/2 cup chopped walnuts or pecans
- 1 teaspoon ground ginger or ground cinnamon
- swap out sugar for 3 heaped Tblspns Golden Syrup or treacle
According to Nicole, this Date Loaf is very moist, it keeps well in a sealed tin for up to a week and she usually doubles her recipe and freezes one for when friends drop in at her farm.
It’s also great served warm with ice cream or cream and is amazing buttered. Of course, it’s perfectly divine as is with a cuppa.
Date Loaf Recipe Instructions
Preheat your oven to moderate (160-degree Celcius fan-forced or 180-degree oven – 350 degrees Fahrenheit).
Line a loaf tin (23cm x 12cm – 9 inch x 5 inch) with baking paper.
Crumble the Weet-Bix into a large bowl. Add the sugar (or syrup if using instead), chopped dates, butter and bicarb soda.
Pour the cup of boiling water over and leave to soften for five minutes.
Add the sifted flour (and spices if using) and egg. Mix together well with a wooden spoon. The batter will be quite thick.
If you are adding walnuts or pecans dump them in now and give another quick stir.
Pour into the lined tin and place in the oven for forty-five minutes. Test to see if cooked through by inserting a fine skewer in the center of the cake.
If it comes out clean it is done, if there is still sticky residue bake a little longer.
Leave in tin ten minutes before removing and cooling on a wire rack. It slices best using a serrated knife.