Date Nut Loaf Cake

    2 days 22 hours 10 mins

    An easy and quick date nut loaf served with a warm brown sugar sauce.

    90 people made this

    Serves: 12 

    • 155g dates, pitted and chopped
    • 1 cup (250ml) water
    • 125g butter
    • 220g caster sugar
    • 1 teaspoon baking powder
    • 185g plain flour
    • 1 egg, beaten
    • 1 teaspoon (50ml) vanilla extract
    • 125g chopped walnuts
    • Brown sugar sauce
    • 65g butter
    • 1/3 cup (80ml) thickened cream
    • 75g brown sugar

    Prep:10min  ›  Cook:2days22hr  ›  Ready in:2days22hr10min 

    1. Preheat oven to 175 degrees C. Grease and flour a 22x13cm loaf tin. In a saucepan over medium heat, bring dates and water to a boil. Add the butter and sugar and stir until melted. Remove from heat and stir in bicarbonate of soda. Let cool for 10 minutes.
    2. Place date mixture into a large bowl. Blend in flour, egg and vanilla. Stir in chopped walnuts and pour batter into loaf tin.
    3. Bake for 50 to 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out on to a wire rack and cool completely.
    4. To make brown sugar sauce: In a saucepan over medium heat, combine the butter, cream and sugar. Heat, stirring constantly, until mixture boils and sugar is dissolved.
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    Reviews in English (96)


    This a delicious, MOIST date nut cake. I never thought I would find one! The only change I made was I substituted 1/2 C. of the water for 1/2 C. brandy. This made it awesome! Yummmmmmmy! Thank you for submitting this recipe. Susan in NC  -  17 Dec 2006  (Review from Allrecipes US | Canada)


    Wow! Soooo good! Will now be a repeat treat for me. I subbed 1/2 the flour with whole wheat flour and cut out 1/4 cup of the sugar. I think this recipe is a bit mislabeled as a "cake" because it's the texture of a sweet bread. Also, watch the bake time; mine was a bit dry and I only baked it for 40 minutes.  -  31 Jan 2008  (Review from Allrecipes US | Canada)


    this was so good , i substituted 1/2 cup of brown sugar for some of white sugar for a darker color.  -  14 Aug 2004  (Review from Allrecipes US | Canada)

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