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Date and Walnut Loaf

February 3, 2020 By Amy 36 Comments

Date and Walnut loaf cake recipe from Baking with Granny.

There’s something quite comforting about a slice of cake that’s been bakes in loaf-form. I think it’s because it reminds me of being in a quaint little coffee shop. And Date and Walnut Loaf is the the perfect accompaniment to your favourite brew.

When it comes to cake loafs, it’s no secret I’m a big fan. Whether it’s Lemon Drizzle, Golden Syrup Cake, Banana Loaf, Sultana Cake, Gingerbread…we’ve countless cake loaf recipes here at Baking with Granny.

I’ve been thinking about adding Date and Walnut Loaf to our recipe repertoire for a while now, due to it being a firm coffee shop favourite. A beautifully moist sponge base, packed with juicy dates and creamy walnuts; enjoy a thick slice with a spreading of butter, or add a little more sweetness with a generous layer of icing on top of your loaf. How could anyone resist?

Whatever your serving preference, you can be sure it will be a hit with anyone you have nipping around for a cheeky wee cuppa!


Ingredients:

Pitted Dates
Often referred to as “Mother Earths all-natural candy”…is it any wonder they are such a popular addition to baking? And of course they really make this cake what it is.

Walnuts
My all-time favourite nut! Just make sure your walnuts are in date – nothing will spoil a Date and Walnut loaf more than coming across a rancid walnut.

Love Walnuts too? Try our Walnut Biscuits recipe!

Caster Sugar
The dates add a lovely sweetness of their own but no cake would be complete without some caster sugar. You can even trying swapping to Golden Caster Sugar for a more caramel-y taste.

Butter or Margarine
Either will do and it’s personal preference to which you choose. I opt for margarine as a way to omit the dairy but whatever you choose, just be sure it’s at room temperature before baking.

Self-raising Flour
As with most cake, self-raising flour is required. But if you only have plain to hand, fear not! You can use a plain flour with the addition of some baking powder.

Bicarbonate of Soda
This alongside the self-raising flour will give your cake a little lift, creating wee bubbles in the batter and helping the Date and Walnut Loaf rise.

Free-range Egg
The traditional glue of choice in any cake batter. I don’t tend to stress to much about the size of eggs in a loaf cake, as long as they’re free-range.

Boiling Water
This is mainly to soak your dates (which will be somewhat dry) so when you bake the cake, they don’t become too chewy and retain a certain softness to them. It also acts as the moisture in the loaf too.


Date and Walnut loaf cake recipe from Baking with Granny.
Date and Walnut Loaf is perfect for:

• Community coffee mornings
• Serving in cafes
• When entertaining friends
• Afternoon teas
• Breakfast on the go

Print Recipe
4.77 from 13 votes

Date & Walnut Loaf

Prep Time45 mins
Cook Time1 hr 15 mins
Author: Baking with Granny

Ingredients

  • 225 g Pitted Dates (roughly chopped)
  • 1 tsp Bicarbonate of Soda
  • 85 g Margarine or Butter (softened)
  • 85 g Caster Sugar
  • 120 ml Boiling Water
  • 1 Free-range Egg (beaten)
  • 225 g Self-raising Flour
  • 85 g Walnuts (roughly chopped)

Instructions

  • Place the dates, bicarbonate of soda, margarine and sugar in a large bowl and pour over the boiling water. Mix to break up the margarine and then set aside until the boiling water has cooled.
  • Meanwhile, line a 2lb loaf tin with greaseproof paper and pre-heat your oven to 170°c (150°c for fan asssisted ovens or Gas Mark 3).
  • Once the mixture has cooled, add the egg and walnuts, mixing through to combine. Sift in the flour and mix to create a batter.
  • Transfer the batter to your pre-lined tin and bake in your pre-heated oven for 1 hour – 1hour 15 minutes. Keep an eye on your cake toward the end of baking and if you think it's looks done on top, cover with a sheet of tin foil – this will stop the top from burning while the inside continues to bake.
  • Remove from the oven and allow to cool in the tin. Serve straight away or for a better taste, keep the loaf in an air-tight container for a couple of days before serving.

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Date and Walnut loaf cake recipe from Baking with Granny.

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Filed Under: cake, recipe, walnut

Comments

  1. Morag Campbell says

    February 3, 2020 at 12:23 pm

    Is it possible for you to put calories at end of recipes
    Thanks

    Reply
  2. Mary Llewellyn says

    April 15, 2020 at 5:08 pm

    This is the best date and walnut loaf foolproof
    Thanks for sharing
    Mary

    Reply
  3. Mary Llewellyn says

    April 15, 2020 at 5:08 pm

    This is the best date and walnut loaf foolproof
    Thanks for sharing
    Mary

    Reply
    • Shirley says

      April 20, 2020 at 2:33 pm

      Hi, every time I make a cake with either mixed fruit, cherries etc (even after I’ve chopped in half, washed, dried, rolled in flour) everything always sinks to the bottom?? Please could you help with a remedy?

      Reply
      • Jane Jones says

        May 4, 2020 at 7:54 am

        if you lightly flour them first before adding to the mixture, this should prevent them from sinking to the bottom. I know it works using place cherries!

        Reply
        • Sue Raymond says

          September 1, 2020 at 3:31 am

          Mix fruit in a little of flour before adding

          Reply
      • Paul Harvey says

        June 29, 2020 at 12:42 pm

        This is normally because your cake batter is too thin and therefore doesn’t hold the fruit suspended. Try increasing the flour a little to make the batter slightly thicker. The size of your eggs can also alter the consistency. If your using large eggs try substituting for medium. Hope this helps

        Reply
  4. Lynn says

    April 21, 2020 at 1:31 pm

    5 stars
    Why does the top of my cake burn?

    Reply
  5. Susannah says

    April 29, 2020 at 12:32 pm

    I used this recipe instead of a tried and tested one I’ve made many times. There was less liquid in this recipe and the resulting loaf was dry. Rather disappointing.

    Reply
    • Lyn says

      June 5, 2020 at 6:19 am

      I agree. I have made this loaf twice now. Even reducing the cooking time and it still comes out dry and falls apart when cut. Very disappointed. It’s a lovely tasty loaf but just too dry. Should I increase the water??

      Reply
      • Norma Sapsford says

        October 19, 2020 at 5:39 am

        Just made this cake and was quite dry and crumbly. Nice taste though.

        Reply
  6. Karen says

    April 29, 2020 at 3:46 pm

    The Date and walnut loaf cake I can’t seem to find how long to bake it for and temperature on the recipe thanks Karen?

    Reply
    • Sarah says

      June 5, 2020 at 3:57 pm

      All the information you need is there. You just need to read it properly!

      Reply
    • Sarah says

      June 5, 2020 at 3:58 pm

      All the information you need is there. You just need to read it properly!

      Reply
  7. lyn bond says

    May 4, 2020 at 11:49 am

    Absolutely delicious!
    Family loved it.

    Reply
  8. Ellie Dyment says

    May 15, 2020 at 6:41 am

    Hi, is it possible to use “tea” instead of boiling water?
    Many thanks
    Ellie

    Reply
    • Paul Harvey says

      June 29, 2020 at 1:14 pm

      Yes, I have replaced the water with freshly made tea and it works fine and adds a bit more depth of flavour

      Reply
  9. Rebecca Tucker says

    May 23, 2020 at 2:23 pm

    5 stars
    Made this last week, omg it’s amaaaaaazing! Tasty, moist, amd with a lovely crispy outside. Yum! Lasted 3 days. Thanks so much. Im making it again now

    Reply
  10. Sue says

    May 24, 2020 at 5:03 pm

    5 stars
    Love this recipe add a glug of wiiskey too tastes better the next day

    Reply
  11. Sue McKinney says

    May 30, 2020 at 12:36 pm

    3 stars
    Very simple recipe and easy for a novice cake maker to follow but the cake did turn out quite dry. It has a good taste though and if it’s warmed and served with custard I’m sure it will be lovely.

    Reply
    • Marguerite McMullin says

      June 3, 2020 at 3:35 pm

      5 stars
      I always eat my slice with butter spread on top

      Reply
  12. Stephen Parrack says

    June 13, 2020 at 5:59 pm

    4 stars
    I made this cake today a I too found it to be dry but tasty

    Reply
    • Paul Harvey says

      June 30, 2020 at 6:21 pm

      Hi Stephen did you bake it for the full time as stated in the recipe?
      I baked this myself yesterday and it looked as though it was browning well after about 50 minutes so I checked it with a skewer and it was done. The cake was beautifully moist. So perhaps try baking it for a shorter time.
      Hope this helps

      Reply
  13. Sheila says

    June 14, 2020 at 4:39 pm

    5 stars
    Love this recipe, my loaves will dry in the electric oven so stand loaf tin inside roaring pan with boiling water in and looely cover with baking paper or foil stops top burning and keeps moisture in this loaf is always nice with a bit of butter or low fat spread spreader on each slice and with a nice cup of tea

    Reply
  14. Sally Morgan says

    August 4, 2020 at 8:26 am

    5 stars
    Brilliant recipe! I don’t cook much any more but this astounded me and my family!

    Reply
  15. David herrington says

    August 25, 2020 at 12:15 pm

    5 stars
    Hi, I made the date and walnut cake this morning and it is so moreish.
    I have a fan oven so it didn’t take as long as the time stated, I had to cover the cake with tin foil for the last 20 minutes as it would have burnt.
    Deffinatley make again.

    Reply
  16. Pam Mackay says

    October 1, 2020 at 12:29 pm

    5 stars
    I love this recipe. I’ve done it several times now & it comes out lovely, which is amazing because I don’t rate myself as a baker although I love doing it & have rekindled that love during lockdown. I’ve used golden caster sugar ( was all I could get during lockdown) but I think it maybe adds to the deliciousness. I’m unsure about how long things keep good though & would find it very helpful if there was a guide to storage ie how to & how long for. Many thanks I’m loving the website.

    Reply
  17. Caroline says

    October 15, 2020 at 4:10 pm

    5 stars
    I made this last week for the first time after i overstocked on dates (don’t ask lol) I had to keep an eye on the cooking time as my oven is quite temperamental. Mine was ready after 45-50mins.
    Wow, it was so easy to make and turned out perfect (I also used the loaf tin liners). My hubby is not a huge cake fan but this was delicious buttered with a hot cuppa. Between two of us this lasted a week kept in an airtight container and was still deliciously sticky and moist when finished today. Making another two tomorrow….one for us and one for the MIL.

    Reply
  18. Carole Whincup says

    October 16, 2020 at 10:39 am

    Can you freeze the date and walnut bread

    Reply
  19. Elisa says

    October 26, 2020 at 8:53 pm

    very nice, cheers :)

    Reply
  20. Angela Terrington says

    November 3, 2020 at 7:02 am

    This is my second baking with granny recipe. Both great, I tweek them to make the vegan and a great success.
    Its nice to have cakes we can all enjoy.
    The first recipe was the golden syrup cake, a firm favourite with all the family.

    Reply
  21. Annie says

    November 7, 2020 at 11:06 am

    Love this recipe never fails to impress

    Reply
  22. Maureen furlong says

    November 14, 2020 at 12:10 pm

    5 stars
    Beautiful cake,made it 3 times.

    Reply
  23. Rodger says

    November 25, 2020 at 9:35 pm

    Hi Granny! Can I use wholemeal and make it rise OK? Thanks, Rodger.

    Reply
  24. Michele Harvey says

    January 11, 2021 at 8:30 pm

    5 stars
    Made this date and walnut cake 3 days ago and just tried it. It’s really moist and very nice! Good recipe, I shall be making this again. Thanks

    Reply
  25. Susan says

    January 22, 2021 at 12:43 pm

    Made yesterday,butter curdled with boiling water,such a shame not worth it with the cost of butter.cake is dry and the recipe needs adjustments,may as well use oil for a more moist cake,save the butter!
    Over rated.

    Reply

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