Description
This Easy Date and Nut Cake is a moist, flavorful loaf perfect for tea time or a wholesome dessert. Infused with natural sweetness from dates and enhanced by crunchy walnuts or pecans, this cake balances rich textures and delightful aromas. Made with simple ingredients and straightforward steps, it’s ideal for bakers of all levels seeking a comforting homemade treat.
Ingredients
Scale
Wet Ingredients
- 1 cup pitted dates, chopped
- 1 teaspoon baking soda
- 1 cup boiling water
- 1/2 cup granulated sugar or coconut sugar
- 1/4 cup butter, melted (or coconut oil)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour (or whole wheat flour)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper to prevent sticking and ensure easy removal after baking.
- Soften Dates: Place the chopped dates in a bowl. Sprinkle the baking soda over them and pour the boiling water on top. Let this mixture sit for 10–15 minutes until the dates are softened and plump.
- Mix Wet Ingredients: In a large bowl, whisk together the sugar, melted butter, egg, and vanilla extract until the mixture is smooth and slightly creamy.
- Combine Dates with Wet Mixture: Add the soaked dates along with all the soaking water to the wet ingredients. Stir them thoroughly to incorporate the softened dates evenly into the batter.
- Prepare Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt, ensuring these dry components are well combined.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender and soft.
- Add Nuts: Fold in the chopped walnuts or pecans evenly throughout the batter to add texture and a nutty flavor.
- Fill Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake: Place the pan in the preheated oven and bake for 45–55 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes to set. Then transfer it onto a wire rack to cool completely before slicing and serving.
Notes
- For a dairy-free version, substitute butter with coconut oil or a plant-based margarine.
- You can replace walnuts or pecans with any preferred nuts or seeds according to your taste or allergy needs.
- Using whole wheat flour instead of all-purpose will add more fiber and a nuttier flavor.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well; wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
