Imbolc ~ Brigid's Day ~ Sour Cream Honey Cake with Walnuts

 

Imbolc - Brigid's Day, February 1st or 2nd in the Northern Hemisphere, is celebrated halfway between Winter Solstice (Yule) and the Spring Equinox (Ostara). It marks the beginning or the return of Spring and is also known as Brigid's Day or the Feast of Light, The Feast of Saint Brigid and the Feast of Fire. Brigid is a Celtic Goddess of Fire, the Sun and the Hearth and represents the three aspects of the Goddess... Maiden, Mother, Crone. At Imbolc she has transformed from Crone and into her Maiden form. She is a powerful shapeshifter and has appeared as a pillar of fire or a snake in some stories and is associated with poetry, healing, fertility, the hearth and blacksmithing. The woven Brigid cross is a familiar symbol of Imbolc and the cross or knot honours the Goddess and brings positive energy and harmony when worn or hung. 

Although there may be snow on the ground and chilly temperatures, we start to see the first signs of Spring. The Sun begins to shine stronger and the days are becoming longer. It's the return of light and the coming of Spring. Imbolc is noted as a time for transformation, renewal and hope, as the Earth and nature slowly begin to reawaken from their wintery slumber, so do we.

Other celebrations around this time are: Chinese New Year - Lunar New Year - Spring Festival, dates usually range between January 21st and February 20th, Lantern Festival, Candlemas (Christian, February 2nd), Groundhog Day (February 2nd), Setsubun/Setsebun-Sai (Japanese, February 3rd), Losar (Tibetan Buddhism), Darwin Day (February 12th), Saint Valentine's Day (Christian, February 14th) and Lupercalia/Lupercal (Ancient Rome, February 15th).  

This scrumptious moist tea cake is an underrated favourite around this time of year. A cake that is incredibly easy to make with uncomplicated ingredients is modest but a delightful choice not only for welcoming the beginnings of Spring and Brigid's Day but for any occasion. 

Sour Cream Honey Cake with Walnuts 

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2 cups whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 cup cold butter

3/4 cup golden raisins

3/4 cup (5 1/2 ounces) sour cream 

1/3 cup honey

chopped walnuts

extra honey, for drizzling

whipped cream, when serving, optional 

Preheat oven to 400ºF (200ºC). 

Line a baking tray with a sheet of baking parchment.

In a large bowl mix together the flour, baking soda, salt and cinnamon. Cut in the cold butter and using clean fingers work the butter into the flour mixture until it is well combined. Add the raisins and using a wooden spoon stir until combine.

Create a well in the centre of the mixture and pour in the sour cream and honey. Mix everything together to form a dough. Place the dough onto the line baking tray and roll and form the dough into a rectangle, the best you can, until it is about 3/4 inch thick. This is a free form cake so it doesn't have to be perfectly shaped. 

Top with chopped walnuts. Bake in the preheated oven for 12 to 15 minutes. When done, remove from oven and carefully place the cake on a wire rack and generously drizzle honey over top. Allow the cake to rest for 10 minutes before cutting into desired pieces. Serve with a dollop of whipped cream, if you wish. 

  

Brownies ~ Lii kokii brun

 

This recipe is from the Métis Cookbook and Guide to Healthy Living, 2nd Edition and it was shared by Senator Earl Scofield, (February 26, 1925 - November 2, 2012). He was a proud Métis; active with the Métis Nation Council of Ontario in 1997, representing the counties of Windsor, Essex and Kent. He was a flight gunner during the Second World War with the Royal Canadian Air Force (RCAF), labour activist and a lifetime member of the Can-Am Indian Friendship Centre and participated in several national assemblies, including the National Aboriginal Veterans Association (NAVA). Scofield was the recipient of the Queen Elizabeth II Golden Jubilee Medal (2002) and the Queen Elizabeth II Diamond Jubilee Medal (2012), awarded to Canadians who have made significant contributions to their local community and/or to Canadian society and in retirement remained active until his death at the age of 87.   

This isn't the only recipe that Senator Earl Scofield contributed, the Hamburger Soup recipe in the book, is courtesy of him as well, which I will have to try. For now, these brownies are perfect, fudgy and chewy and absolutely moreish.   

Brownies ~ Lii kokii brun - Courtesy of Senator Earl Scofield, Ontario

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1 1/2 cups flour

1 teaspoon salt

2 cups white sugar

1/2 cup cocoa

2 teaspoons vanilla

1 cup oil

4 eggs

1 cup cold water

1 cup chopped walnuts (optional) 

• Put all ingredients in large bowl and mix with a hand mixer on low speed until smooth.

• Grease a 13" x 9" x 2 " pan. Pour batter into pan making sure the batter is even in the pan.

• Bake at 350ºF (180ºC) for 30 minutes - no longer. 

Notes: I did grease and lightly flour the pan, plus I lined the bottom with baking parchment. I didn't have walnuts so used pecans instead. Cocoa I assumed meant cocoa powder so that is what I used and the eggs were large. 

Banana Muffins

 

Springy with a delicate coconut banana flavour these muffins are exceptionally easy to make and are such a satisfying abundant morsel to devour anytime.    

Banana Muffins

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2 cups self raising flour

3 large or 4 small-medium bananas, peeled and roughly mashed

1 cup coconut milk

2 teaspoons vanilla

1/2 cup chopped walnuts

shredded coconut for sprinkling on top

Notes: you can add 1/4 cup or 1/3 cup of sugar if you prefer a more sweeter muffin however I like them without the added sugar and do not miss it one bit. Do shake the can or carton of coconut milk before opening to blend milk and the cream that settles on top, Alternatively, empty the can of coconut milk into a medium bowl and whisk together until blended. You may replace the coconut milk with a Greek yoghurt or buttermilk and omit the walnuts and add chocolate chips or blueberries instead, if you prefer.  

 

Preheat oven to 350ºF (180ºC). Line a 12 cup muffin tin with silicone baking cups. Do not use paper liners as the muffins will stick to the liner. Set aside. Alternatively, you could try greasing each muffin cup with a cooking spray or butter. I haven't tried either method as I have silicone muffin cups which work a treat. 

Peel and roughly mash the bananas if you haven't already done so. Chop walnuts into pieces, if you are not using readymade chopped walnuts. 

In a large bowl, combine the mashed bananas, coconut milk and vanilla extract and stir together. Add the self raising flour and walnuts and stir together until a moist batter forms. The batter will be thick and sticky so not to worry. Fill each muffin cup about 3/4 full, ensuring all muffin cups are level. Sprinkle the top of each muffin with shredded coconut.

Bake for 25 to 35 minutes in the preheated oven until golden brown and a toothpick inserted into the centre comes out clean, a few sticky crumbs are fine. Remove immediately from the silicone cups to a wire rack and allow to cool slightly. 

Chinese Chews

Not much is know about this vintage recipe; which first appeared in an issue of Good Housekeeping in 1917 and it remains a mystery as to why these are called Chinese Chews. My only thought is that they possibly were made using Chinese dates, also known as Jujube. Traditionally made at Thanksgiving and Christmas, there are a few variations, replacing the nuts with pecans and adding coconut, apricots and ginger, and rolling pieces in icing sugar. Not overwhelmingly sweet, they have a seemingly rich texture and taste and are undeniably chewy. To give these a slight summery... tropical feel, I sprinkled shredded coconut on top before baking, resulting in a modest toasted coconut taste. 

Chinese Chews

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makes aprroximately 24 bars

 3/4 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup granulated sugar

1 cup chopped dates

3/4 cup chopped walnuts

2 eggs

Icing sugar for dusting

Preheat oven to 350ºF (180ºC). Grease an 8 - inch square tin. Line the bottom with baking parchment. 

In a large bowl blend or sift together the flour, baking powder, salt and sugar.

Stir in the chopped dates and chopped walnuts.

In another bowl, beat the eggs until foamy then blend with the dry ingredients. Turn into the prepared tin. Bake in preheated oven for 25 to 30 minutes. Cool and cut into bars. Dust with icing sugar. 

Notes: you don't have to beat the eggs however beating the eggs rather than combining them creates a lighter, less dense texture. Also some versions of this recipes call for 3 eggs, if the mixture appears to dry by all means add another egg.  

Apple Ginger Loaf

Welcoming the change of season with this lovely autumnal loaf that smells and tastes divine. 

Apple Ginger Loaf

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2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons ground ginger

1 teaspoon salt

2 large eggs, beaten

1/2 cup dark brown sugar

1/2 cup vegetable oil

2 tablespoons milk

3 medium sized apples, cored and cut into cubes

1 cup chopped walnuts, optional

thinly sliced apple pieces,  for decorating the top 

Preheat the oven to 350ºF. Grease and line a 8x4 loaf tin. 

In a large bowl combine the flour, baking powder, ground ginger, salt, chopped walnuts and the cubed apple together. 

In another bowl add the 2 eggs and gently beat together; add the brown sugar, vegetable oil and milk and stir to blend together, add to the dry ingredients and stir until just blended, do not beat or over stir. Spread into the prepared loaf tin. Add the slices of apple on top.

Bake in the preheated oven for 60 to 80 minutes or until a toothpick inserted in the centre comes out clean. Cool on a wire rack for 10 minutes before removing from the tin. 

 

Zucchini Date & Nut Muffins

Remembering the zucchini loaves or breads of the past; I wanted to make something equally as good and with a bit more substance hence the flaked coconut, ground flax seed and chopped dates and chopped walnuts. Plus I had some items in my pantry that I wanted to use up. These muffins are perfect for breakfast or a snack.  

Zucchini Date & Nut Muffins

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makes approximately 12 muffins

3 cups unbleached all purpose flour

2 teaspoons baking soda

1 to 2 tablespoons ground flax seed
1/4 teaspoon salt

2 teaspoons cinnamon

1 teaspoon mixed spice
1/2 cup shredded coconut
1 cup chopped walnuts 
1/2 cup chopped dates 

1 cup sugar

2 eggs, beaten

3/4 cup unsalted butter, melted

2 teaspoon vanilla

3 cups grated zucchini

chopped dates, for the top, optional

Preheat oven to 350ºF. Line a muffin cups with paper liners. 

In a bowl combine the flour, baking soda, ground flax seed, salt, cinnamon, mixed spice, shredded coconut, chopped dates and chopped walnuts. 

In a large bowl combine the sugar, eggs, vanilla, melted butter and grated zucchini together. Stir the flour mixture into the zucchini mixture. Place chopped dates on top. Bake for 25 to 30  minutes or until the muffin springs back when pressed. 

Notes: if you feel like the muffin batter is just a bit dry add 1 to 2 tablespoons of milk or soy milk to create a more sticky batter.  

 

Peanut Butter, Oat and Sesame Seed Bites

What can I say other than minimum effort, maximum taste. Something fulfilling that will satisfy and give you a boost in energy when you need it.  - JD

Peanut Butter, Oat and Sesame Seed Bites

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makes approximately 15 to 20 bites

1/2 cup Smooth Peanut Butter

1/4 cup honey

1 cup large flake rolled oats

1/2 cup coarsely chopped walnuts

3 tablespoons ground flax seed

1/4 to 1/3 cup sesame seeds

In a bowl combine the peanut butter and honey and blend until smooth.

Add the oats, walnuts and flax. Mix well. Refrigerate for 30 minutes.

Roll peanut butter mixture into 1 inch balls, using... about 2 tablespoons peanut butter mixture, for each ball.

Pour the sesame seeds on a plate or in a small bowl and add the peanut butter balls, one at a time; roll to evenly coat each peanut butter ball with the sesame seeds. 

Store in an airtight container in the refrigerator.


Notes: I used Kraft Smooth Peanut Butter. 

 

Nuts

As you know, nuts are packed with nutrition. They have protein, fibre, vitamins, minerals, and healthy fats; that ma help to sustain your hunger. Therefore giving nuts a "superfood" status. Nuts can be ground into flours, puréed into butters, tossed with salads, added to cookie dough, baked in cakes, muffins, and loaves... sprinkled over ice cream, yoghurt and oatmeal.  

This cookbook shares the many ways we can incorporate nuts into our day as well as our cooking and baking. It covers Spreads and Snacks, Breakfast and Brunch, Lunch and Dinner and Baking and Desserts. There are plenty of recipes to inspire and tips to ponder. I am really becoming fond of these cookbooks that accommodate one ingredient.  

With summer upon us, I thought sharing the recipe for the Chickpea Walnut Patties would be a tasty alternative to meat patties. 

Chickpea Walnut Patties

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Serves: 4  Prep Time: 15 mins, plus chilling  Cook Time: 10 mins

2 cloves of garlic

1 shallot

1 (15-ounce) can chickpeas, drained and rinsed

15 sprigs fresh flat-leaf parsley

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

2 tablespoons olive oil

2 tablespoons all purpose flour

1/2 teaspoon baking powder

1/2 cup roasted, unsalted walnuts, coarsely chopped

2 tablespoons sunflower oil, for frying

1. Put the garlic and shallot into a food processor and pulse to chop. Add the chickpeas, parsley, coriander, cumin, salt, cayenne pepper, olive oil, and flour and pulse to a chunky puree. Add the baking powder and pulse once to incorporate. Add the walnuts and pulse once to incorporate. 

2. Shape the chickpea mixture into four equal patties, about 4 inches in diameter. Chill in the refrigerator for at least 30 minutes or overnight.

3. Heat the sunflower oil in a large skillet over medium-high heat. Add the patties and cook for 4-5 minutes on each side until golden brown. Serve hot. 

Hope everyone had a lovely weekend. We sure did! - JD 

Pineapple Carrot Zucchini Loaf

Spring has sprung and this super moist loaf with a subtle spiced flavour; is delicious on it's own or with a cup of tea.  

Pineapple Carrot Zucchini Loaf

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3 cups of unbleached all purpose flour

1 teaspoon salt

2 teaspoons baking soda

1/2 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon mixed spice

1 cup chopped walnuts

3 eggs

1 1/2 cups coconut sugar

1/2 cup buttermilk

3/4 cup vegetable oil

2 teaspoons maple extract

2 cups grated zucchini

1 cup grated carrots

1 can of crushed pineapple, well drained

Preheat oven to 350ºF (170ºC). Grease and flour two 9x5 inch loaf tins. Line the pans with baking parchment paper. 

In a large bowl, whisk together the flour, salt, baking powder, cinnamon, and nutmeg in a bowl. Stir in the chopped walnuts and set aside.

In another bowl beat the eggs together with the coconut sugar, buttermilk, vegetable oil, and maple extract, until smooth. Stir in the dry mixture until just moistened, then fold in the zucchini, carrots, and pineapple just until combined. Divide the batter evenly between the two prepared loaf tins.

Bake in the preheated oven until a toothpick inserted into the centre of the loaf comes out clean, about 50 to 60 minutes. Cool in the tins for 10 minutes, then remove from tins and finish cooling on a wire rack before slicing.

Notes: I only have one loaf tin therefore I made 12 muffins with the remaining batter. 

Hope everyone had a great weekend! - JD 

Double Chocolate Walnut Waffles

Sometimes long weekends are made for brunches where chocolate waffles grace the table. These are quite filling and will satisfy any chocolate lover for breakfast, brunch or dessert. They are reminiscent of brownies and are especially good topped with whip cream and a drizzle of pure maple syrup. 

Double Chocolate Walnut Waffles

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makes 5 full waffles (approximately 20 wedges)

2 cups (500ml) unbleached all purpose flour

1/2 cup (125ml) granulated sugar

2/3 cup (150ml) unsweetened cocoa powder

2 tablespoons ground flax seed

1 tablespoon (15ml) baking powder

1/2 teaspoon (2ml) baking soda

1/2 teaspoon (2ml) salt

1/2 teaspoon (2ml) ground cinnamon

1/2 cup (125ml) finely chopped walnuts

2 cups (500ml) milk

2 large eggs, gently beaten

1/4 cup (5ml) (1/2 stick) unsalted butter, melted and cooled slightly

1 teaspoon vanilla extract

approximately 1/2 cup dark chocolate chips

Combine all the dry ingredients, including the walnuts in a large mixing bowl. Stir with a whisk to blend. Make a well in the centre of the now blended dry ingredients; then add the milk, beaten eggs, melted butter, and vanilla into the well. Whisk until nicely blended and smooth. Let the batter rest for about 5 minutes before using.

Meanwhile preheat a waffle maker to a desired setting.

Pour 1 heaping cup of batter onto the centre of the lower grid of the preheated waffle maker; spread evenly with a heat proof utensil. Sprinkle a few chocolate chips over the batter and close the lid of the waffle maker. When the waffle maker makes a sound, like a beep (letting you know the waffle is cooked), the waffle is ready. Open the cover and carefully remove the baked waffle. Repeat with remaining batter. Serve while warm.  

Hope everyone had a nice long weekend, we did! - JD 

Fudgy Brownies

Brownies are pure indulgence. Whether they are iced or not is irrelevant as they will be devoured quickly. No wonder my son wanted to make this recipe from his Foods class. Sinfully rich, and fudgy with a sticky layer of icing on top.    

Fudgy Brownies

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3/4 cup flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter

3 - 1 oz squares unsweetened baking chocolate (approximately 3 to 4 ounces)

2 eggs, beaten

1 teaspoon vanilla

1 cup of sugar

3/4 cup chopped nuts, optional

Preheat oven to 350ºF / 190ºC. Grease and flour an 8 inch baking tin and line the bottom with baking parchment paper. A bit of parchment paper going up the sides is fine.  

In a bowl mix together the flour, baking powder, and salt. Set aside.

In a large sauce pan over low heat, melt the butter and baking chocolate together. Stir gently.  Remove from heat and blend in the beaten eggs, vanilla, and sugar. Stir in the flour mixture until just combine. Add the chopped nuts, if adding any. Spread into the prepared baking tin and bake for 20 minutes. Cool in the baking tin before icing and cutting into squares.

The icing recipe is as follows...

Chocolate Butter Icing

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Makes about 1 1/2 cups of icing

2 squares unsweetened chocolate

2 tablespoons butter

1/4 cup hot cream, you can also use milk, hot water, or coffee

1/8 teaspoon salt

1 teaspoon vanilla

2 cups sifted confectioner's sugar (icing sugar) *** you may not require all of the sugar

In a medium saucepan melt the chocolate over low heat. Add the butter and allow to melt together. Remove from heat and add in the hot cream, salt, and vanilla. Then gradually add in the sifted icing sugar. 

Notes: if you need to firm up the icing quickly just place the tin of iced brownies in the freezer for a few minutes. 

Pumpkin Pie with Crumbly Nut Topping

This time the dessert was the focal point of the holiday meal but then again when is it not. Classic pumpkin pie is sweet and full of warm spices with a golden amber perfection. Even though this recipe uses condensed milk I found that the pumpkin pie taste was not overly sweet. The nut topping was a wonderful change from the usual dollop of whipping cream or vanilla ice cream. You may use this recipe or what ever pumpkin pie recipe you like however I do recommend you try this crumbly nut topping, you won't be disappointed. It is a such a simple topping that can be made for many different pies.   

Pumpkin Pie

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1 can (15 ounce) of pumpkin purée

1 can (14 ounce) of sweetened condensed milk

2 eggs, beaten

1 teaspoon cinnamon

1 teaspoon ground ginger

1 teaspoon pumpkin pie spice or British mixed spice

1/2 teaspoon of freshly grated nutmeg

1/2 teaspoon salt

1 - 9 inch unbaked ready made pie shell or make pastry dough using whatever pastry recipe you have; roll out and form the dough into a pie baking dish. Use unbaked.  

Crumbly Nut Topping 

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2 tablespoons of flour

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

1 tablespoon dried orange peel

2 tablespoons of butter, chilled

1 cup of chopped walnuts or pecans

Preheat oven to 425ºF (220ºC)

In a large bowl combine the pumpkin purée, condensed milk, the beaten eggs, cinnamon, ground ginger, pumpkin pie spice or British mixed spice if using, freshly grated nutmeg and salt. Stir to mix everything together nicely. Then pour the pumpkin mixture into the unbaked made pie shell or a unbaked ready made pie shell. Bake for 15 minutes in the preheated oven.

While the pie is baking, you can prepare the crumbly nut topping... In a medium bowl combine the flour, brown sugar, cinnamon, dried orange peel, chopped walnuts and chilled butter; mix together with a fork or use your clean fingers. 

When the 15 minutes are up remove the pie from the oven and sprinkle the topping over the pie. Before placing the pie back into the oven; Reduce the heat to 350ºF (175ºC) and bake an additional 40 minutes or until set. 

Our modest feast. Oven baked ham with homemade orange cranberry sauce, mashed sweet potatoes and brussel sprouts with champagne vinegar.

Hope everyone had a nice long weekend. We did. I am feeling much better however I managed to scratch my cornea. Which is awkward and painful. Regardless, I am back on the mend. - JD 

Pumpkin Bread

'Tis the season to make everything pumpkin and this pumpkin bread is super moist and easy to make. Delicious and decadent. A lovely dark amber colour with a nice seeded date top. I much prefer this over banana bread. There is definitely more to this pumpkin loaf than meets the pumpkin pie eye.       

Pumpkin Bread

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1 1/2 cups (200g) of all purpose flour 

1/2 teaspoon of salt

1 cup (200g) of caster sugar or coconut sugar

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon cinnamon

1 teaspoon British mixed spice or pumpkin pie spice

freshly grated nutmeg or 1/2 teaspoon of ground nutmeg

1 cup of pumpkin purée

1/2 cup of vegetable oil 

2 eggs, beaten

1/4 cup water

3 teaspoons of molasses

Options: 1 teaspoon of orange zest and or about 1/2 cup (120ml) chopped walnuts.

Topping: handful of pumpkin seeds, chopped dried dates and sunflower seeds

Preheat the oven to 350ºF (180ºC).

Butter and flour a loaf tin. Then line the bottom of the prepared tin with a piece of parchment paper. Set aside. Trust me, adding parchment paper will help ease the loaf out of the tin and prevent it from from cracking.

In a large bowl combine the flour, salt, sugar, baking soda, ground ginger, cinnamon, nutmeg and British mixed spice. Set aside.

In another bowl combine the pumpkin purée, vegetable oil, water, molasses, and orange zest, if using. Add the dry ingredients to the wet ingredients and stir until just combined. Making sure that there is no dry flour in the batter. Then gently stir in the chopped walnuts, if adding. 

Pour into the prepared baking tin; making sure that the batter is even and nice and smooth on top. Spread the topping: pumpkin seeds, chopped dried dates, and sunflower seeds on top. 

Place in the oven and bake for about 45 to 60 minutes or until a knife in the centre comes out clean and the loaf is nicely darkened. 

Let cool slightly in the loaf pan before running a spatula around the sides, to loosen before removing from the pan and allowing to cool further on a wire rack.

Notes: I had a heavy duty light loaf tin therefore I baked the pumpkin loaf for a full 60 minutes. If I had a darker tin then perhaps the loaf would have needed less time, as darker tins or pans cook their contents more quickly than light tins or pans. The topping can be optional. If you can't have nuts then omit them. You can replace the vegetable oil with apple sauce or reduce the amount of oil to 1/3 cup. Although I didn't you can add 1 to 2 tablespoons of ground flax seed to the dry ingredients. I omitted the orange zest as I wanted full pumpkin flavour.  

Super moist and delicious! 

Hope everyone is having a good week. - JD 

Date Nut Loaf

While replenishing some baking items at the local bulk shop I purchased some dried dates. Not really sure what I was going to do with them, probably my idea was to add them to some festive shortbread, I wandered home with them anyway. The holiday rush kicked in in the days that followed which sidelined my idea. After having those few days that preoccupied my baking thoughts yesterday those dried dates danced around in my head. Until I resided on a date nut loaf. Even though the recipe called for fresh dates I used the dried dates I bought and the loaf turned out great. The recipe is simple as you do not need multiple bowls. One pot for mixing everything together keeps the washing up to a minimum. 

Date Nut Loaf 

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1 cup dates, pitted and chopped

1 cup of water

1/2 cup butter

1/2 dark brown sugar

1/4 cup white sugar

1 teaspoon baking soda

1 1/2 cups unbleached all purpose flour

1 egg, beaten

1 teaspoon of vanilla

2 teaspoons dark rum

1 teaspoon Camp coffee - optional

1 cup chopped walnuts, reserving a few for the top

Pre heat oven to 350ºF (175ºC) Grease and flour and 9x5 loaf pan.  

In sauce pan over medium heat. Bring dates and water to a boil. Stir in the butter and sugar until melted. Remove from heat and stir in the baking soda. Let cool for about 10 minutes.

Once the date mixture has cooled for the 10 minutes blend in the flour, egg, vanilla, rum and Camp coffee. Stir in the walnuts. Pour batter into prepared pan. Add the remaining walnuts on top. Bake for about 50 to 60 minutes, or until a toothpick inserted in the centre comes out clean. Let cool in the pan for about 10 minutes then turn onto a wire rack to cool completely. 

Notes: You may combine a multitude of fruits like cranberries, apricots, pineapples, raisins, figs, and blueberries. Try adding orange zest. Making a drizzle icing to go on top is the simplest of touches that adds a bit of sweetness.