Try this delicious and authentic Date Bread Recipe from The Mexican Vegetarian Cookbook by Margarita Carrillo Arronte.
Ingredients (1 loaf)
Region: All Mexico
Cooking Time: 35 minutes, Preparation Time: 20 minutes
½ cup (4 oz/115 g) butter, at room temperature, plus extra for greasing
2 cups (9 oz/260 g) all-purpose (plain) flour, plus extra for dusting
1 teaspoon baking soda (bicarbonate of soda)
1 teaspoon baking powder
½ teaspoon salt
1 cup (7 oz/200 g) superfine (caster) sugar
2 large eggs
2 tablespoons heavy (double) cream
1 cup (9 fl oz/250 ml) milk
1 cup (5 oz/150 g) pitted dates, chopped
½ cup (1. oz/50 g) pecan nuts, chopped
½ cup (2. oz/70 g) raisins
Creamy goat cheese, to serve
Preheat the oven to 350°F (180°C/Gas Mark 4). Butter a loaf pan (tin) about 8. x 4. inches (21 x 11 cm) and dust with flour.
Sift the flour, baking soda (bicarbonate of soda), baking powder, and salt into a bowl.
Cream the butter with the sugar in an electric mixer, then add the eggs and cream, while beating. Add the dry ingredients a little at a time, alternating with the milk, beating until incorporated.
Finally, using a large spoon, fold in the chopped dates, pecans, and the raisins until evenly distributed.
Pour the mixture into the prepared loaf pan and bake for 30–35 minutes until golden and cooked through; a skewer inserted into the center should come out clean.
Leave to cool completely in the pan.
Serve sliced, with a very creamy goat cheese.