date and walnut loaf cake

Date and walnut loaf cake is a traditional old fashioned British tea time cake that’s packed full of plump, sticky dates and crunchy walnuts. Made from simple store cupboard ingredients, it’s very easy to make and keeps well for several days.

There’s something really comforting about the aroma of a freshly baked loaf cake wafting through the kitchen. One classic bake that never fails to ignite a spark of nostalgia in people is the date and walnut loaf.

Bursting with natural sweetness from dates and a delightful crunch from the walnuts, this is a beloved cake that has stood the test of time.

This classic date and walnut cake makes a delicious snack with a cup of tea at any time of day – I love a slice spread with butter.

Lemon drizzle cake, easy banana bread, coconut and raspberry jam loaf cake, raspberry bakewell loaf cake, malt loaf, golden syrup loaf cake and gingerbread loaf are just a few of my other most popular loaf cake recipes – which one is your favourite?

ingredient list

• Dates. I think dates are one of my all time favourite ingredients! I love them in my date and walnut scones and these indulgent sticky toffee pudding pancakes. If the dates aren’t pitted, make sure to remove the stones in the middle.

• Walnuts. I adore the crunchy texture of walnuts in a cake. Make sure your walnuts are as fresh as possible – nuts can turn rancid very quickly.

• Butter. You can use real butter or a baking margarine. Whatever you use, make sure the butter is nice and soft so it creams with the sugar.

• I prefer to use soft dark brown sugar in a date and walnut cake – it gives a lovely, treacly flavour and I believe it enhances the toffee flavour of the dates. Kind of like a sticky toffee pudding vibe.

• Bicarbonate of soda (along with self raising flour) helps the cake to rise and create a light, fluffy texture.

step by step instructions

please scroll to the bottom of the post to find printable recipe card with ingredient amounts and detailed instructions.

Step one: Pour boiling water over the dates and leave to soak until the water is lukewarm and the dates are plump.

Step two: Cream the butter and brown sugar together until light and fluffy.

Step three: Lightly stir in the dry ingredients, followed by the dates, any remaining soaking liquid and the walnuts. Pour in the milk and lightly stir until you have a smooth, even batter.

Step four: Spoon into a lined loaf tin and bake for about 45 minutes (180C) or until a skewer inserted in the middle of the cake emerges clean.

how long does date and walnut cake keep for?

Stored in an airtight tin, date and walnut cake will keep for up to five days. Individual slices (or the whole cake) can be frozen for up to three months.

my date and walnut loaf cake burnt on top

If your cake looks burnt on top, I would highly recommend checking your oven temperature. All ovens will produce different results. I’ve worked with four ovens in my lifetime and my baking all turned out slightly differently in each one!

If your loaf cake looks like it is getting too dark on top, cover it with a piece of tin foil. This will protect the top from burning.

I would also advise using an oven thermometer so you know the exact temperature of your oven. They only cost a few pounds and if you bake a lot, it’s definitely worth the investment. I wouldn’t be without mine – the dial on my oven tells me lies!

more loaf cake recipes to try

• blood orange olive oil loaf cake
• orange, cranberry and walnut loaf cake
• chocolate chip orange drizzle cake
• coconut and cherry cake
• Irish Barmbrack
• courgette and apple loaf cake
• cinnamon swirl pumpkin loaf cake

did you make this recipe?

I hope you enjoyed it! Let me know what you thought by leaving a comment below – I love to hear from you! If you would also take the time to rate the recipe by clicking on the stars in the recipe card, I would be most grateful.

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Date and Walnut Loaf Cake

Yield: 8-10 slices

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

This classic date and walnut loaf cake is delicious spread with butter and served with a mug of tea! It also freezes well.

Print

Ingredients

• 225g self raising flour
• 1/2 teaspoon fine salt
• 1 teaspoon bicarbonate of soda
• 175g dates, stoned and roughly chopped
• 100g walnuts, roughly chopped
• 250ml boiling water
• 50g soft butter
• 100g soft dark brown sugar
• 1 large egg, beaten
• 5 tablespoons milk
• 5-6 whole walnuts for the top (optional)

Instructions

1. Grease a line a 900g/2lb (the dimensions of my tin are 9x5 inches with a depth of 3 inches) loaf tin with baking paper or a loaf tin liner. Preheat the oven to 180C/160Fan/350F/Gas mark 4.
2. Sift the flour with the salt and bicarbonate of soda.
3. Place the dates in a medium bowl and pour over the boiling water. Cool until lukewarm.
4. Cream the soft butter and sugar together until very light and fluffy. Beat in the egg until the mixture is well combined and creamy.
5. Lightly stir in the flour mixture, dates with any remaining liquid and the chopped walnuts. Add the milk and lighty stir until just combined.
6. Spoon the mixture into the prepared tin and place the whole walnuts on top, if using. Bake for around 45-55 minutes or until a skewer inserted in the middle of the cake emerges clean. Place on a cooling rack and leave to cool for 10-15 minutes before carefully turning out to cool completely.
   

Notes

Please note that all ovens vary, so the cake might take a little longer than 45 minutes. Some people have reported it taking 50, 55 or a hour. If the cake springs back when lightly pressed in the centre and a skewer inserted in the middle of the cake emerges with no wet batter clinging to it, it’s ready.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 287Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 30mgSodium: 421mgCarbohydrates: 42gFiber: 3gSugar: 22gProtein: 5g

Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.

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