Fig and Date Nut Bread with Cardinale


(1 Cup) Chopped Pitted Dates

(1 Cup) Chopped Dried Figs

(1/2 Stick) Unsalted Butter

(1 1/2 Tsp) Baking Soda

(1 Cup) Boiling Water

(1/2 Cup) Sugar

(1/2 Cup) Chopped Walnuts

(2) Eggs

(1 1/2 Cup) All-Purpose Flour

(1/2 Tsp) Baking Powder

(1/2 Tsp) Salt

(1 Bottle) San Antonio Cardinale



    1. Preheat an oven to 350ºF. Grease and flour a 1 lb loaf pan.
    2. In a large bowl, combine the dates, figs, butter and baking soda. Pour in boiling water, stir and let stand for about 15 minutes.
    3. Using a whisk, beat the sugar, walnuts and eggs into the date mixture; set aside.
    4. In another bowl, stir and toss together the all-purpose flour, baking powder, and salt. Add to the date mixture and whisk until just blended.
    5. Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean (50 to 60 minutes).
    6. Transfer pan to a wire rack and let cool for 10 minutes, then turn the loaf out onto the rack and let cool completely.
    7. Slice and serve with a chilled glass of San Antonio Cardinale to add an additional layer of fruity sweetness to each bite!

Cheers! 😀

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