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5
from
4
votes
Walnut Date Loaf Cake
Easy date loaf cake recipe, loaded with crunchy walnuts and sweet, sticky Medjool dates. Perfect for breakfast or snack.
Prep Time
5
minutes
mins
Cook Time
45
minutes
mins
Total Time
50
minutes
mins
Course:
Cake
Cuisine:
American
Diet:
Vegetarian
Servings:
12
servings
Calories:
261
kcal
Author:
Radwa
Equipment
Loaf tin
Mixing bowl
Hand mixer
Measuring spoons
Measuring cups
Ingredients
225
g
Dates
, Pitted and roughly chopped
1
teaspoon
Baking Soda
85
g
Butter
, softened
85
g
Caster Sugar
120
ml
Boiling Water
1
Egg
225
g
Self-raising Flour
85
g
Walnuts
, roughly chopped
Instructions
Preheat the oven to 170C / 338F and line a 2lb loaf tin with parchment paper.
In a mixing bowl, add dates, butter and boiling water, mix well, then set aside to cool.
225 g Dates,
85 g Butter,
120 ml Boiling Water
Now, add egg and walnuts, and mix until combined.
1 Egg,
85 g Walnuts
Sift in flour, baking soda and sugar. Transfer the batter to the loaf tin and bake for 50-55 minutes.
1 teaspoon Baking Soda,
225 g Self-raising Flour,
85 g Caster Sugar
Let it cool, cut and serve.
Notes
If you use
Medjool dates
for this recipe, make sure that you chop them in half. Remember to remove the seed before chopping.
Make sure that you grease the tin or line with parchment paper before transferring the batter into it to avoid sticking.
Once you have transferred the batter to the loaf tin, gently pat the tin on the sides to remove any air incorporated into the batter.
Make sure that the butter you are using is at room temperature.
If you cannot get your hands on self-rising Flour, worry not! You can go for plain Flour as well. Just add a teaspoon of baking powder to it.
Nutrition
Serving:
1
serving
|
Calories:
261
kcal
|
Carbohydrates:
36
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
32
mg
|
Sodium:
98
mg
|
Potassium:
178
mg
|
Fiber:
2
g
|
Sugar:
19
g
|
Vitamin A:
23
IU
|
Vitamin C:
1
mg
|
Calcium:
19
mg
|
Iron:
1
mg