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 is perfect for:
• Community coffee mornings
• Serving in cafes
• When entertaining friends
• Afternoon teas
• Breakfast on the go
Date & Walnut Loaf
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 15 minutes.
- 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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Is it possible for you to put calories at end of recipes
Thanks
This is the best date and walnut loaf foolproof
Thanks for sharing
Mary
This is the best date and walnut loaf foolproof
Thanks for sharing
Mary
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?
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!
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
Why does the top of my cake burn?
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.
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??
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?
All the information you need is there. You just need to read it properly!
All the information you need is there. You just need to read it properly!
Absolutely delicious!
Family loved it.
Hi, is it possible to use “tea” instead of boiling water?
Many thanks
Ellie
Yes, I have replaced the water with freshly made tea and it works fine and adds a bit more depth of flavour
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
Love this recipe add a glug of wiiskey too tastes better the next day
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.
I always eat my slice with butter spread on top
I made this cake today a I too found it to be dry but tasty
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
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
Brilliant recipe! I don’t cook much any more but this astounded me and my family!