Date & Nut Loaf

Although they're not the prettiest cake on the cakestand, what loaves lack in finesse they more than make up for with character, and a great loaf has a beautiful blend of textures that weave through its sturdy foundation. Date and nuts are perhaps the classic example of what makes a bake like this an all-time favourite. The caramalised dates give you a naturally sweet and chewy consistency that sustains the moisture of the cake, while the nuts permeate the loaf with a warmth and crunch to offset the loaf's inherent denseness.

To give your bake a boost, this recipe features a couple of tiny hacks. The tea is in here as a water subsitute for purely cosmetic reasons, as it will give the loaf a darker brown colour. The alcohol makes an appearance with a lab coat on. Using vodka or brandy will disperse flavour molecules throughout the loaf, so will enhance overall taste. This is entirely an optional add-on, so feel free to leave it out if you like.

There's no wrong way to enjoy the warm embrace of a well-made loaf, but I'd opt to toast it and top it off with a good whack of butter, or perhaps a small douse of maple syrup.