British Date and Walnut Loaf Cake

This is an easy recipe to follow and it's great for any occasion.

It's a very moist loaf cake, ideally cut into slices and buttered. It keeps very well in an airtight container - it usually doesn't last longer than a day in my house before it's all gone!

This cake considered one of the traditional foods of Britain. It is usually made in a dark brown color. It is made in many, many British homes, and of course it is served in a number of cafes.

It was first created as a recipe in 1939 and is still used today.

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Serves
8
Prep
10
Cook
1 h
Ready In
1 h 40 m
Difficulty
Nutritions
1. protein:
  5.1 g
  10%
2. carbohydrates:
  53 g
  17%
3. dietary fiber:
  2.4 g
  9%
4. fat:
  11.2 g
  17%
5. saturated fat:
  1.7 g
  8%
6. cholesterol:
  23.3 mg
  8%
7. vitamin a iu:
  283.2 IU
  6%
8. niacin equivalents:
  2.9 mg
  22%
9. vitamin b6:
  0.1 mg
  6%
10. folate:
  67.7 mcg
  17%
11. calcium:
  130.8 mg
  13%
12. iron:
  1.9 mg
  11%
13. magnesium:
  25.7 mg
  9%
14. potassium:
  197.4 mg
  6%
15. sodium:
  594.9 mg
  24%
16. thiamin:
  0.2 mg
  23%

Method for British Date and Walnut Loaf Cake

1
Place dates and margarine in a bowl with boiling water and baking soda. Gently mix with a wooden spoon until margarine has melted and dates are plumped up. Let cool to room temperature, at least 30 minutes.
2
Preheat the oven to 325 degrees F (165 degrees C). Line a 2-pound loaf pan with parchment paper.
3
Combine flour, brown sugar, and walnuts in a separate bowl. Add to bowl with the date mixture. Mix well with a wooden spoon. Add egg and mix in. Spoon mixture into the prepared pan.
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Let cool on a wire rack.