Date cake bread with nuts

Ingredients for 1 servings:

• 200 ml milk
• 50 ml rum
• 75 g butter
• 50 g honey
• 200 g date(s), dried, pitted
• 250 g flour (wholemeal)
• 2 tsp, leveled baking powder
• ¼ tsp salt
• 1 large egg(s)
• 1 tsp lemon peel, grated
• 100 g walnuts or hazelnuts, coarsely chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Grandmother Auguste’s recipe

Heat the milk, butter, honey, and rum until melted. Add the fruit to the warm milk and let it steep until the milk has cooled. Mix the flour, baking powder, salt, and lemon zest in a bowl. Add the egg and fruit milk to the flour mixture, stirring with a spoon. Mix the batter well, but not too vigorously. Mix the walnuts into the batter. Pour the batter into a greased dish and smooth it out. Oven: preheated to 170 degrees Celsius, Level: 1, Duration: 50 minutes. Let the bread cool in the dish for about 10 minutes, then turn it out. You can of course replace the rum with milk. Grandma Auguste liked to bake this cake bread for Sunday breakfast. You can also replace the dates with other dried fruit. The cake bread is moist and will keep for several days.