Description
Bake it in a loaf pan and it’s breakfast and good for you. Bake it in a cake pan and it is dessert and it is the enemy. Whatever you decide to call them, quick breads (a.k.a. cakes) are a wonderful companion for the afternoon tea, the sweet ending to a meal or the perfect way to start your day.
Ingredients
Scale
- 2 cups (256gm) flour
- 3 eggs
- 1 cup (250 ml)milk
- 1/2 cup (118ml) oil
- 1/2 cup (201 gm) sugar
- 1 tablespoon (15 gm)baking powder
- 1 cup pitted chopped dates
- 1/2 teaspoon (3 gm) cardamom
- 1 teaspoon (5 gm) cinnamon
- 1 medium carrot grated
- 1/2 teaspoon (3 gm) baking soda
- 1 teaspoon (5 ml) vanilla
- 1/2 cup (114 gm) walnuts
Instructions
- Preheat the oven to 375 F(180 C)
- Center your oven rack
- In the food processor beat the eggs with the vanilla then add the eggs and oil.Beat till the color turns pale
- Add the milk and beat till combined
- In another bowl whisk the flour, baking powder, baking soda, cinnamon and cardamom.
- Toss the nuts and dates in a little dry mix to coat them (this tip prevents the nuts and dates from sinking to the bottom of the pan)
- Slowly add the flour mix to the wet mix and whisk to combine.
- Add the nuts and dates and fold gently into the mix
- Pour the batter into a greased and floured pan, bake for 30-45 minutes(Ovens vary greatly, the cake is done when a knife inserted in the center comes out clean)
- Prep Time: 10 mins
- Cook Time: 40 mins