A few pieces of old tin in the kitchen including storage tins, cans & canisters & the indispensible tin spice rack not to mention a few old ironstone, crockery & faience mixing bowls.
There in the top back corner is a blurry image of an old Aussie Nut Loaf Tin, a Kande.
You can see the original “Kande” nut loaf tin still has its label with recipe. Not sure where the top & bottoms lids are right now.
The recipe is enough for 2 loaves (2 round tins). The pitch reads:
NUT LOAF TIN
RELEASES CAKE WITHOUT BREAKING
‘Willow” also manufactured these cylindrical double ended baking tins in Australia.
Of course they aren’t seen around much these days & I’m not sure how much the younger generations know about them. Does anybody use them? You can buy them new via Ebay & i guess in kitchenware stores. I haven’t looked. The tin is a rare kitchen item these days. Used ones may well be found in secondhand/charity shops or at estate/garage sales.
I remember most clearly Grandma & Mum making date nut loaf (or roll) back in the days. Country women, we all loved & well used those special round baking tins. I made it for many years. I guess, these days, we don’t use the round tins so much & instead use log tins.
These 3 images (above) are the old Kande I have. It’s easy to push one side into the lip on the other. Works on pressure. No notches or clips holding the tin together making it easy to remove the cooked loaf.
Back to when we made this cake: We didn’t roll the cake mix or batter. No, we spooned the mix into the well greased cylindrical baking tins which we sealed at both ends with the tin lids.
We filled the tins a 1/2 maybe 2/3 full before going in the oven to allow for rising. Obviously, we had to make sure the base was secured when filling the standing tins to avoid any leaking or loss of batter when we picked up the tin. We placed the upright tins on the oven tray for cooking.
Basically the cake was steamed & baked at the same time which meant the date loaf was always moist when cooked.
When cooked, we removed the two ends (lids) from the cylindrical tin then undid the tin via notches which held the tin together or, as in my Kande tin, simply pulled one side out from inside the lip on the other side. It was easy then to remove the cooked loaf.
The loaf was then sliced into, say, half inch thick pieces each served/spread with thick dollops of butter, even slathered in butter often to be enjoyed with nothing other than a nice pot of tea.
It was one of those good old reliable recipes commonly made for morning or afternoon teas, especially in the country, in the rural communities, of South Australia, where we lived. Remember the afternoon teas we enjoyed at the local CWA (Country Women’s Ass) the tennis or the cricket or community or supper nights at the local hall or at Church functions?
These old-fashioned & reliable nut loaves (or date rolls) always featured along with huge trays of perfectly cut sandwiches, plates of home baked cakes, scones & decent cups of hot tea. Oh for the manners & social relationships of the rural ‘afternoon tea’ back then. Quintessentially Australian. Sort of ritualistic I guess.
Oh for those quiet, down-home, delicious afternoons on the veranda with a cup of hot tea made in the teapot & a few slices of warm nut loaf slathered in real butter! I’m getting too nostalgic aren’t I . . . showing my age too 🙂
For Australians, these cylindrical nut loaf tins must bring back memories.
As an aside, one of the things I missed most, when living in the USA, was hot tea, the cuppa. Despite trying & trying, I never took to the iced tea so ubiqitous in the deep south.
The recipe on the Kanda tin reads
4 cups flour;
1/2 teaspoon salt;
1 cup sugar;
3 teaspoons baking powder;
1 cup chopped nuts & dates;
2 large tablespoons butter;
1 1/4 cups milk.
See label for the rest.
MAKES TWO NICE LOAVES