Imagine sinking your teeth into a moist, decadent cake that's bursting with natural sweetness and a rich, comforting texture. This British-style Date Loaf Cake is not just a dessert—it's an experience that will transport you to a cozy afternoon tea, where every bite tells a story of tradition and indulgence. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping treat that's surprisingly simple to create.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 65 mins
Cuisine: British
Serves: 1 loaf
Ingredients
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1/2 cup brown sugar
- 1/4 cup butter, softened
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal of the cake.
- In a medium bowl, combine 1 cup of chopped pitted dates with 1 cup of boiling water. Let the mixture sit for about 10 minutes, allowing the dates to soften and absorb some of the water.
- In a separate large mixing bowl, cream together 1/4 cup of softened butter and 1/2 cup of brown sugar until the mixture is light and fluffy. This should take about 3-4 minutes using an electric mixer.
- Add 1 egg and 1 tsp of vanilla extract to the butter and sugar mixture. Beat well until fully combined and smooth.
- In another bowl, sift together 1 1/2 cups of all-purpose flour, 1 tsp of baking powder, 1/2 tsp of baking soda, and 1/2 tsp of salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined.
- Fold in the softened date mixture (including any remaining water) into the batter until evenly distributed. Be careful not to overmix, as this can make the cake dense.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely.
- For the syrup, you can make a simple date syrup by simmering any leftover chopped dates with a little water and sugar until thickened, or serve the loaf plain or with your favorite spread.
- Slice the cooled date loaf cake and serve it as a delightful treat with tea or coffee. Enjoy!
Tips
- Use fresh, high-quality dates for the best flavor and natural sweetness.
- When softening dates with boiling water, ensure they're fully submerged to achieve a consistent texture.
- Don't overmix the batter—mix just until ingredients are combined to keep the cake light and tender.
- Check the cake's doneness by inserting a toothpick; it should come out clean with just a few moist crumbs.
- For extra moisture, brush the warm cake with the homemade date syrup immediately after baking.
- Allow the cake to cool completely before slicing to maintain its structural integrity.
- Store the cake in an airtight container at room temperature for up to 3-4 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 42g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 40mg
