Date and Walnut Loaf Cake

Soft, fluffy and studded with dates and walnuts, this date and nut loaf cake is delicious all year around.


  • 300 g dates, un-pitted pitted is approx. 250 g

  • 125 g boiling water

  • 60 g rum

  • 1 tsp baking soda

  • 150 g sugar I use Demerara, granulated is fine too!

  • 1 egg

  • 200 g (1⅓ cup) all-purpose flour

  • 1 tsp baking powder

  • ½ tsp salt

  • 100 g walnuts roughly chopped

  • 60 g butter melted


  • Preheat the oven to 180 C or 350 F and grease a loaf tin with butter, or line it with a loaf liner.

  • Begin by pitting the dates. I like to do this by splitting the date in half and removing the seed.

  • Once all the dates are pitted, chop them up into bite-size pieces, think the size of miniature chocolate chips. Use a sharp knife, it will make a big difference!

  • Tip the chopped dates into large bowl, and pour in the rum. The rum is optional (see notes), but it adds a subtle caramel undertone to the loaf that you won’t want to miss.

  • Let the date soak up the rum for a few minutes, you can also do this overnight for a more pronounced flavour.

  • Next, pour in the boiling hot water (if you're omit the rum, just use ¾ cup boiling water instead.)

  • Also tip in a teaspoon of baking soda, and just stir everything till incorporated. The mixture will become thick will emulsify slightly. Let it cool while you prepare the rest of the ingredients.

  • Mix together the flour, baking powder and salt, then set aside.

  • Now return to the dates, and add the sugar and the egg, mixing till well combined.

  • Next, add the vanilla extract, followed by the nuts.

  • Once combined, add in the flour, scraping down the sides of the bowl to make sure everything is incorporated.

  • Finally, stir in the melted butter. The batter will be rather thick, incredibly flavourful and beautifully fragrant.

  • Pour the bater into the prepared loaf tin, and bake for 50-55 minutes or until a toothpick inserted comes out clean, maybe with a few damp crumbs. If you notice the top of the loaf beginning to brown too quickly (this might happen after around 30-40 min), slide a piece of aluminium foil over the loaf tin and continue baking.

  • Let the loaf cool for at least 10 minutes before slicing. Although this tastes wonderful warm, it actually has a more pronounced flavour the next day. I like to enjoy it with a cup of coffee, perhaps some butter on top.

  • The loaf lasts about a week if sealed properly. You can store it in the fridge or at room temperature.


  • If you don't have rum, replace it with boiling water or coffee instead.

Very loosely adapted from Genius Recipes

Make a free website with Yola