Date and Walnut Cake Recipe

5 from 3 votes

A classic moist and flavourful Date and Walnut Loaf Cake. The combination of sweetened dates and crunchy walnuts makes this the perfect addition to your afternoon tea.

Prep Time20

Cook Time50

Total Time1 10

Course: Bread

Cuisine: British

Servings: slices

Calories: 333kcal

Author: Emma Duckworth

Equipment

2 lb loaf pan 23 x 14cm (9 x 5.5-inch)

Ingredients

170 g dates, pitted chopped finely
115 g unsalted butter melted
120 ml boiling water
1 teaspoon bicarbonate of soda
135 g light brown sugar
2 large eggs room temperature
1 teaspoon vanilla extract
200 g self raising flour See notes to make your own
1 teaspoon fine salt
100 g walnuts

Metric - US Customary

Instructions

Prepare. Grease the base and sides of a 2lb loaf pan. Line with parchment paper letting the sides overhang the pan to form a sling. This helps lift the bread out later on.
Soak the dates. Add the dates, butter, bicarbonate of soda and boiling water into a large mixing bowl and stir together. Set aside for 15 minutes.
Pre-heat the oven to 180℃/350℉.
Add in sugar and eggs. Add in the eggs, sugar and vanilla extract and whisk together well.
Add in dry ingredients. Sift into the mixing bowl the flour and salt. Chop half of the walnuts finely and add them in Using a rubber spatula, fold through the flour until a few streaks remain. Take care not to over-mix.
Bake. Pour batter into the prepared pan and level off with an offset spatula.
Add the remaining walnuts in halves, quarters or chopped over the top of the batter.
Bake in preheated oven for 50-60 minutes until the loaf is golden and a toothpick inserted into the center comes out clean. Tent with aluminium foil if the walnuts or loaf is browning too quickly (Check progress after 40 minutes.)
Once baked, cool in the pan for ten minutes then lift out onto a wire rack to cool. Serve warm or at room temperature.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To store: Date and Walnut Cake keeps really well and remains moist. Store the loaf cake in an air-tight container at room temperature for up to 5 days.

To freeze: Let the loaf cool completely. Wrap the loaf or individual slices well in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature.

Tip 1: Soak the dates. Don't skip this part, especially when using dried dates. It makes them super soft!

Tip 2: Measure out the flour using digital scales for accuracy. Too much flour will create a tough texture.

Tip 3: Don't over bake the loaf. Check your loaf cake at 40 minutes. Bake times vary but as standard, the bread should take between 50 to 60 minutes to bake. Tent with aluminium foil if growing too quickly.

Nutrition