Date-Nut Tea Loaf

Hazelnut Loaf Cake

Lemon Loaf Cake

Pineapple Nut Loaf

Strawberry Loaf Cake

Peanut Banana Loaf

Date-Nut Tea Loaf

Cake Ingredients
   2      cups          Unsifted self raising flour
   1      teaspoon      Baking powder
     1/2  teaspoon      bicarbonate soda
     1/4  teaspoon      Salt
   1      teaspoon      Ground cinnamon
     1/2  teaspoon      Freshly grated nutmeg
     1/4  teaspoon      Ground allspice
   2      cups          Chopped pitted dates
   8      tablespoons   Unsalted butter -- softened
     1/2  cup           Light brown sugar
   2                    Extra-large eggs
   1 1/2  teaspoons     Vanilla extract
     1/3  cup           Buttermilk
     3/4  cup           Chopped walnuts or pecans

Directions
1.  Preheat the oven to 350F or 180C.  Butter and flour a 9x5x3-inch loaf pan.

2.  Sift together the self-raising flour, baking powder, bicarbonate soda, salt, cinnamon, nutmeg

and allspice.  Place the dates in a bowl, sprinkle them with 1 tablespoon of the sifted mixture

and mix,  coating the dates as evenly as possible. (The dates, if they are very soft, will clump 

together--just stir the flour in and around, separating the nuggets as you go.) 

3.  Cream the butter in the large bowl of an electric mixer on moderate speed for 3 minutes.

Add the sugar and beat on moderately high speed for 2 minutes.  Beat in the eggs, one at a 

time, blending well after each addition.  Beat in the vanilla extract.  

4.  On low speed, add half of the sifted ingredients, the buttermilk, then the balance of the 

sifted ingredients,  mixing until the particles of flour are absorbed.Stir in the dates, walnuts or pecans.

5. Pour and scrape the batter into the prepared pan.  Bake the cake for 1 hour, or until a wooden pick

inserted into the cake emerges clean and dry. The baked cake will pull away slightly from the sides 

of the pan.  

6.  Cool the cake in the pan for 4 to 5 minutes,  invert onto rack and turn rightside up.  Cool 

completely.  Store in an airtight container.

Hazelnut Loaf Cake

Cake Ingredients
   1      Cup           Soft Margarine
   2      Tablespoons   Soft Margarine
   1      Cup  white Sugar
   1/2      Tablespoons   Vanilla essence
   4      Eggs          
   2 1/4  Cups          Ground Hazelnuts
   1 2/3  Cups          Self-Raising Flour
   1      Teaspoon      Baking Powder
   1      Tablespoon    Brandy
         Icing Sugar

Directions
1.   Grease a 9-1/4x5-1/4-inch loaf pan.  Preheat oven to 350F or 180C degrees.

2.  In a large bowl, beat margarine, unflavored sugar and vanilla sugar until light and fluffy.

3.  Beat in eggs one at a time.  Add hazelnuts.  Sift flour and baking powder together.  Fold

into mixture, combining thoroughly. Stir in brandy.  Turn batter into greased loaf pan. 

4.  Bake 1 to 1-1/4 hours until wooden pick or skewer inserted in centre  comes out clean. 

Remove from pan; cool on rack.  Sift powdered sugar over cooled cake.

                   - - - - - - - - - - - - - - - - - - 

NOTES : Cooks Tip:  For deep cakes, test for doneness with a warmed metal skewer.  Towards

the end of cooking time, insert the warmed skewer into the middle of the cake and then 

withdraw it.  If it comes out clean the cake is cooked.

Lemon Loaf Cake

Cake Ingredients
   1 1/2  cups  self raising flour
   1 1/4  teaspoons     Baking powder
     3/4  teaspoon      Ground ginger
     1/4  teaspoon      Salt
   1      cup white sugar
                        Rind  of  2 lemons
180 grams  Unsalted butter -- softened
90 grams    Cream cheese -- softened
   2      large         Eggs
250 grams  Lemon yogurt
    -----GLAZE-----
     1/2  cup icing sugar
   5      teaspoons     Fresh lemon juice

Directions
1. Heat oven to 325F or 160C degrees. Grease an 8 1/2-by 4 1/2-inch loaf pan 
and dust lightly with flour. Sift together flour, baking powder, ginger and salt; set aside.

 2. Sprinkle several tablespoons of white sugar on a cutting board. Add lemon rind and chop as fine
as possible. Transfer to a large mixer bowl and add remaining white sugar, butter and cream cheese

3.  Beat on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, mixing well after 
each addition. Add yogurt and mix well. Stop the mixer and add dry ingredients. Mix just until combined.

4. Transfer batter to prepared pan. Bake at 180 until a toothpick inserted in the center comes out clean,  
60 to 70 minutes.  Cool in pan for 5 minutes then invert onto a wire rack.

 4. Make glaze by mixing confectioner's sugar and enough lemon  juice to make a glaze, 

5.  Pour glaze over warm cake.

Pineapple Nut Loaf

Cake Ingredients
   2      cups          Flour
     1/2  cup           Sugar
   1      teaspoon      Baking powder
   1 1/2  teaspoons     Salt
   1      cup           Golden raisins
   1      cup           Chopped nuts
   1                    Egg -- beaten
   2      tablespoons   Vanilla
   2      tablespoons   Butter or margarine -- melted
   1      teaspoon      bicarbonate soda
500 grams  Pineapple -- undrained (chunks or crushed may be used) 

Directions
Sift into mixing bowl flour, sugar, baking powder and salt.  
Add raisins and nuts.  Combine egg, vanilla and butter; add to mixture. 
 Dissolve soda in pineapple with juice; add to batter, mixing thoroughly.
  Pour into greased and lightly floured large loaf pan. 
 Bake at 350F or 180C degrees for 1 hour, or until done.
  Remove from baking pan; cool on rack.

Strawberry Loaf Cake

Cake Ingredients
   3      cups    Flour
   1      teaspoon      bicarbonate soda
     1/2  teaspoon      Salt
   1      teaspoon      Cinnamon
   2      cups          Sugar
                        Eggs -- beaten
   1      cup           Oil
300 grams  Frozen strawberries -- thawed
1 kilo icing sugar

Directions
Combine flour, soda, salt, cinnamon and sugar; mix together well.
 In another bowl, combine eggs, oil and (sliced) strawberries.
 Add to the dry ingredients and mix well. Pour into 2 greased 9x5" loaf pans.
 Bake in pre-heated 350F or 180C degree oven for about 1 hour.
Leave in pan to cool. When almost cool, turn onto wire rack and dust top with icing sugar.
These freeze well and are very moist when thawed. 

If you freeze them, don't dust with icing sugar until thawed. 

Peanut Banana Loaf

Queensland's two great food icons, peanuts and bananas, mix together perfectly in 

this delicious loaf. Serve sliced with butter!