Description
A super-moist, comforting loaf cake packed with soft dates, crunchy walnuts, and cozy spices—perfect with tea or coffee.
Ingredients
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
1 cup pitted, chopped dates
¾ cup boiling water
½ tsp baking soda (for soaking the dates)
½ cup (115 g) unsalted butter, softened
¾ cup brown sugar
2 large eggs
1 cup chopped walnuts (plus extra for topping)
Instructions
Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper and lightly grease it.
Soak the dates: Combine the chopped dates with boiling water and ½ tsp baking soda. Let them rest for 15 minutes until softened.
Mix dry ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Cream butter & sugar: In another bowl, beat the softened butter and brown sugar until light and fluffy.
Add eggs: Add the eggs one at a time, mixing well after each.
Add dates: Stir in the soaked dates along with all their liquid.
Combine: Gently fold in the dry ingredients until just combined. Fold in the chopped walnuts.
Bake: Pour the batter into the loaf pan. Sprinkle extra walnuts on top if desired. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then lift it out and cool completely on a wire rack.
Notes
The date soak is what makes the cake extra moist—don’t skip it.
This cake keeps well at room temperature for up to 5 days, or can be frozen for up to a month.
Step-by-Step Guide
1. Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, letting the paper overhang on the two long sides for easy removal. Lightly grease the exposed ends of the pan.
2. Soak the Dates: Place the chopped dates in a heatproof bowl. Sprinkle the 1/2 teaspoon of baking soda over them, then pour the boiling water on top. Stir gently and set aside for a full 15 minutes. The mixture will become frothy and the dates will soften.
3. Combine Dry Ingredients: In a medium bowl, whisk together the flour, 1 teaspoon baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures even distribution of leavening and spices.
4. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer or a sturdy spatula to beat the softened butter and brown sugar together for 2-3 minutes until the mixture is pale, fluffy, and well combined.
5. Incorporate Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
6. Add Date Mixture: Pour the entire bowl of soaked dates and their liquid into the butter mixture. Stir until combined—the batter will look slightly curdled, which is normal.
7. Fold Everything Together: Add the dry ingredients to the wet ingredients. Using a spatula, gently fold until just a few streaks of flour remain. Add the chopped walnuts and fold until no dry flour is visible. Do not overmix.
8. Bake and Cool: Pour the batter into the prepared pan, smoothing the top. Sprinkle with extra walnuts. Bake for 45-55 minutes. Cool in the pan for 10 minutes, then use the parchment paper to lift the cake onto a wire rack to cool completely.
Serving Suggestions
This date and walnut loaf is incredibly versatile. For a simple treat, enjoy a thick slice with a cup of tea or coffee. For a more decadent dessert, warm a slice slightly and serve it with a dollop of clotted cream, vanilla ice cream, or a drizzle of warm caramel sauce. It also makes an excellent breakfast or brunch item when served with a spread of cream cheese or salted butter.
How-to Summary
To make this moist date and walnut loaf: First, soak chopped dates in boiling water and baking soda. Next, whisk together the dry ingredients (flour, spices, leavening). Cream butter and sugar, then beat in eggs. Stir in the date mixture, then gently fold in the dry ingredients and walnuts. Bake in a prepared loaf pan at 350°F for 45-55 minutes until a toothpick comes out clean. Cool before slicing.
Frequently Asked Questions
Can I use a different type of nut?
Yes, pecans make an excellent substitute for walnuts. For a nut-free version, you can omit them entirely or use sunflower seeds for a similar crunch.
My dates are very dry. What should I do?
If your dates seem hard, chop them first, then cover them with the boiling water and let them soak for an extra 5-10 minutes until plump and soft before proceeding.
Can I make this cake without eggs?
For an egg-free version, you can try using a commercial egg replacer or a “flax egg” (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg). The texture may be slightly denser.
Why did my cake sink in the middle?
This is usually caused by underbaking or opening the oven door too early. Ensure the cake is fully baked (toothpick test) and try to avoid opening the oven for at least the first 35 minutes of baking.
Can I use white sugar instead of brown?
Brown sugar adds moisture and a deeper molasses flavor. If you must substitute, use white sugar but note the cake will be slightly less moist and have a lighter flavor.
Common Mistakes to Avoid
- Overmixing the batter after adding the flour, which develops gluten and leads to a tough, dense cake.
- Using cold butter, which won’t cream properly with the sugar. Ensure it is truly softened to room temperature.
- Skipping the date-soaking step. This process is crucial for creating the cake’s signature super-moist texture.
- Testing for doneness too early. Wait until the cake is golden brown and springs back lightly to the touch before using the toothpick test.
- Slicing the cake while it’s still warm. Let it cool completely on a wire rack for clean slices and the best texture.
Conclusion
This date and walnut loaf is the epitome of a classic, comforting bake. Its deep, spiced flavor and incredibly moist crumb make it a timeless recipe perfect for any occasion. By following the detailed steps and avoiding common pitfalls, you’ll achieve a flawless result every time. This cake not only fills your kitchen with a wonderful aroma but also stores beautifully, making it a gift that keeps on giving. Enjoy the simple pleasure of baking and sharing this delicious treat.