Description
A moist and flavorful Date & Walnut Loaf that combines sweet, soft dates with crunchy walnuts in a tender, golden-brown cake. Perfect for afternoon tea or a comforting snack, this loaf is easy to make with simple ingredients and offers a delicious homemade treat that can be enjoyed fresh or frozen for later.
Ingredients
Scale
For the Loaf:
- 125g unsalted butter, cubed and softened, plus extra for the tin
- 200g soft dates, pitted and roughly chopped
- ½ tsp bicarbonate of soda
- 150g light muscovado sugar
- 2 eggs
- 1 tsp baking powder
- 225g self-raising flour
- 100g walnuts, roughly chopped
For Decoration:
- 1 tbsp icing sugar
Instructions
- Preheat and prepare the tin: Heat the oven to 180C/160C fan/gas 4. Butter a 2lb loaf tin (approximately 22 x 10cm and 6cm deep) and line it with baking parchment to prevent sticking.
- Soften dates and melt butter: In a large bowl, combine the cubed butter, chopped dates, and bicarbonate of soda. Pour in 150ml boiling water and stir gently until the butter melts. Allow the mixture to stand for about 20 minutes so the dates soften properly.
- Mix sugar and eggs: Whisk the light muscovado sugar into the softened date mixture until smooth. Gradually whisk in the eggs one at a time, ensuring each is well incorporated before adding the next.
- Combine dry ingredients: Add the baking powder, self-raising flour, and a pinch of sea salt to the wet mixture. Beat everything together until the batter is smooth and free of flour lumps.
- Add walnuts and pour batter: Fold in three-quarters of the chopped walnuts carefully, then pour the batter into the prepared loaf tin. Evenly sprinkle the remaining walnuts on top for a crunchy finish.
- Bake the loaf: Place the tin in the oven and bake for 20 minutes at 180C/160C fan/gas 4. Then reduce the oven temperature to 170C/150C fan/gas 3 and continue baking for an additional 45-50 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.
- Cool and finish: Remove the loaf from the oven and allow it to cool in the tin for 15 minutes. Then transfer it onto a cooling rack to cool completely. Before serving, lightly dust the loaf with icing sugar for a touch of sweetness and attractive finish.
- Storage: Freeze the loaf whole or sliced in an airtight container or reusable freezer bags. It can be stored frozen for up to three months. Defrost thoroughly overnight before serving.
Notes
- Ensure dates are soft for a moist texture; soaking in boiling water helps soften them.
- Using bicarbonate of soda with dates helps break them down and enhances the cake’s texture.
- If you don’t have self-raising flour, use plain flour with 1 ½ tsp baking powder.
- You can toast the walnuts lightly before folding them in to add a deeper nutty flavor.
- The cake slices well when fully cooled, making it ideal for freezing and enjoying later.
- Check doneness with a skewer: it should come out clean to avoid undercooked batter.
- Adjust oven temperature if needed depending on your oven’s characteristics for best results.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Keywords: Date and walnut loaf, homemade loaf, British cake, tea cake, nut cake, easy baking recipe, cozy snack
