Old Fashioned Date and Walnut Roll
User Reviews
4.0
12 reviews
Good
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
6 serves
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Course
Dessert
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Cuisine
Australian
Old Fashioned Date and Walnut Roll
Report
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.
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Ingredients
- 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
Caramel icing
- 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
Instructions
- 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.
The Roll
- 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
Frosting
- 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
Notes
- 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
Genuine Reviews
User Reviews
Overall Rating
4.0
12 reviews
Good
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