Date and Walnut Loaf Cake

If you're craving a comforting treat that pairs beautifully with tea or coffee, this Date and Walnut Loaf Cake is a must-try. It’s packed with natural sweetness from dates, a soft and moist texture, and the warm crunch of toasted walnuts. This loaf is both nostalgic and satisfying, perfect for breakfast or dessert!

Ingredients:

1½ cups (225g) pitted dates, chopped
1 teaspoon baking soda
1 cup (240ml) boiling water
½ cup (115g) unsalted butter, softened
¾ cup (150g) brown sugar
2 large eggs
1 teaspoon vanilla extract
1½ cups (190g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¾ cup (90g) chopped walnuts (lightly toasted if desired)

Instructions:

Soften the dates:
In a bowl, combine chopped dates and baking soda.
Pour boiling water over them, stir, and let sit for 15 minutes to soften.
Prepare oven & pan:
Preheat your oven to 175°C (350°F).
Grease and line a 9x5 inch (23x13 cm) loaf pan with parchment paper.
Make the batter:
In a large bowl, cream the butter and brown sugar until fluffy.
Add the eggs one at a time, beating well after each.
Stir in the vanilla extract.
Combine wet & dry:
In another bowl, whisk together flour, baking powder, salt, and cinnamon.
Add the dry ingredients to the wet mixture, alternating with the date mixture.
Stir in chopped walnuts.
Bake:
Pour the batter into the prepared loaf pan.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.