Dairy Farmers of Canada

Date & Cashew Loaf

This is the Date & Cashew Loaf recipe.

  • Prep: 15 min
  • Cooking: 1 h
Yields 12 servings
date cashew loaf

Ingredients

  • 3/4 cup (180 mL) butter softened
  • 1 cup (250 mL) sugar
  • 2 eggs
  • 1 tbsp (15 mL) grated orange zest
  • 1/2 tsp (2 mL) vanilla extract
  • 1 3/4 cups (430 mL) Five Roses All Purpose Flour (White, Never-Bleached or with Wheat Bran)
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 3/4 cup (180 mL) buttermilk*
  • 3/4 cup (180 mL) chopped dates
  • 3/4 cup (180 mL) coarsely chopped cashews
  • Glaze
  • 2 cups (500 mL) sifted icing sugar
  • 2 tbsp (30 mL) water (approx.)
  • 1 tsp (5 mL) finely grated orange zest
Placeholder alt

READY FOR REWARDS?

Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.

SUBSCRIBE

Preparation

Loaf:

Beat butter with sugar until fluffy. Beat in eggs, one at a time; stir in orange zest and vanilla extract.

Combine flour, baking powder and baking soda; stir into butter mixture in three additions alternately with buttermilk. Stir in dates and cashews.

Scrape, using a rubber spatula, into a well buttered 9 x 5-inch (23 x 13 cm) loaf pan. Bake in 350 ºF (180 ºC) oven for 1 hour or until a tester inserted in centre of loaf comes out clean. Cool on rack.

Glaze:

Whisk together icing sugar and water, adding up to 2 tsp (10 mL) more water if necessary to make a creamy consistency. Stir in orange zest and spread evenly over cooled loaf.

Tips

*You can replace buttermilk by sour milk or yogourt. To make sour milk, add 1 tbsp (15 mL) of white vinegar to 1 cup (250 mL) milk.

Learn more about