Date and walnut loaf cake recipe

Date and Walnut Loaf Cake recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Date and walnut loaf cake is a delightful and indulgent treat that combines the rich sweetness of dates with the crunchiness of walnuts. This recipe is perfect for those looking to satisfy their sweet tooth with a moist and flavorful cake. With its simple ingredients and easy preparation, this loaf cake is sure to become a favorite in any household. Serve it as a dessert or enjoy it with a cup of tea for a delightful afternoon snack.

Keywords: date and walnut loaf cake, recipe, sweet, moist, indulgent.

Date and walnut loaf cake recipe details

Date and walnut loaf cake recipe, recipe Rating: 4.6
Number of votes:111 

Ingredients

200 g	pitted dried dates, chopped
25 g	unsalted butter
1 tsp	bicarbonate of soda
250 ml	boiling water
150 g	light muscovado sugar
2 medium	eggs
300 g	plain flour
2 tsp	baking powder
1 tsp	mixed spice
tsp	ground ginger
1 pinch(es)	salt
150 g	chopped walnuts

Instructions

Place the dates, butter and bicarb in a bowl and add the boiling water. Stir until the butter melts and set aside to cool, until barely warm.

Preheat oven to Gas Mark 4, 180°C, 350°F and grease and line a high-sided, 8-inch springform or loose bottomed tin, or a 2lb, 900g loaf tin. If using a loaf tin, line to about 2-inches, 5cm above the height of the tin.

Whisk the eggs and sugar until well mixed. Add the date mixture and stir well. Sift in the flour, spices and baking powder and mix thoroughly. Add the salt and stir in. Mix in the walnuts until well distributed.

Pour or spoon mixture into prepared tin and level the top. Bake for about 1¼ hours or until a skewer inserted into the centre comes out clean. Check after about 50 minutes and, if the top of the cake/loaf is browning too thoroughly, cover with foil for the remaining basking time.

Cool in tin for about 10 minutes and then turn out onto a wire rack to cool completely. When cool, remove lining paper. Dust with icing sugar if wished.

Stores well for about 4 days in an airtight tin.


Preparation time:
ca. 20 min
Resting time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a