This traditional British Date and Walnut Loaf Cake is a moist, rich, and perfectly sweet tea-time treat. Filled with tender dates and crunchy walnuts, this loaf delivers a delightful texture and deep caramel-like flavor in every bite. It’s perfect for breakfast, dessert, or afternoon tea.

Why You’ll Love This Recipe

You’ll love this recipe for its simplicity and timeless flavor. It combines the natural sweetness of dates with the nutty crunch of walnuts, creating a comforting loaf that’s both soft and hearty. Plus, it stays moist for days and tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup chopped dates
1 cup boiling water
1 teaspoon baking soda
½ cup unsalted butter, softened
¾ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup chopped walnuts

Directions

1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Place chopped dates in a bowl and pour the boiling water over them. Stir in the baking soda and let sit for 10 minutes to soften.
3. In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
4. Add the egg and vanilla extract, mixing well to combine.
5. Stir in the soaked dates with their liquid.
6. In another bowl, whisk together the flour, baking powder, and salt. Gradually fold this into the wet ingredients until just combined.
7. Stir in the chopped walnuts.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf, approximately 10 servings.
Prep time: 15 minutes
Cook time: 55–60 minutes
Cooling time: 10 minutes
Total time: About 1 hour 15 minutes

Variations

• Add a handful of raisins or chopped dried apricots for extra sweetness.
• Substitute half of the all-purpose flour with whole wheat flour for a denser, wholesome texture.
• Sprinkle a bit of brown sugar and walnuts on top before baking for a crunchy topping.
• Replace butter with coconut oil for a dairy-free version.

Storage/Reheating

Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
For longer storage, wrap tightly and freeze for up to 2 months.
To reheat, warm a slice in the microwave for 10–15 seconds or in a low oven for a few minutes until soft.

FAQs

How do I know when the loaf is fully baked?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s ready.

Can I use other nuts instead of walnuts?

Yes, pecans or almonds make great alternatives.

What type of dates are best for this recipe?

Medjool or Deglet Noor dates work best for their sweetness and soft texture.

Can I make this cake ahead of time?

Yes, it actually tastes better the next day as the flavors develop.

Can I reduce the sugar?

You can reduce the brown sugar to ½ cup for a less sweet loaf.

Can I make this recipe gluten-free?

Use a 1:1 gluten-free baking flour blend instead of all-purpose flour.

Why do I need baking soda with the dates?

Baking soda helps soften the dates and enhances the loaf’s texture.

Can I turn this into muffins?

Yes, bake the batter in muffin tins at 350°F (175°C) for 20–25 minutes.

Should the dates be chopped before soaking?

Yes, chop the dates before soaking to ensure even distribution.

How should I serve this loaf?

It’s delicious plain or lightly buttered, served with tea or coffee.

Conclusion

The British Date and Walnut Loaf Cake is a comforting, timeless dessert that’s simple to prepare yet full of classic flavor. With its tender crumb, sweet dates, and crunchy walnuts, this loaf is perfect for any occasion — from a cozy breakfast to an elegant afternoon tea.

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