Date Loaf Cake

    1 hour 10 mins

    Very much like sticky date pudding - nice and moist, and made without eggs.

    59 people made this

    Serves: 12 

    • 1 cup (155g) dates, pitted and chopped
    • 1 cup (155g) brown sugar
    • 60g margarine
    • 1 cup (250ml) boiling water
    • 255g self-raising flour
    • 1 teaspoon bicarbonate of soda
    • 2 teaspoons (10ml) vanilla essence

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Preheat oven to 200 degrees C. Grease and flour a 22cmx12cm loaf tin.
    2. Combine dates, sugar, margarine and boiling water in a large bowl. Stand for 15 minutes. Stir in flour, bicarbonate of soda and vanilla.
    3. Pour mixture into prepared tin and bake for 45 minutes. Cool before serving sliced and spread with margarine.

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    Reviews in English (80)


    This recipe is very nice, although it's a little bit plain. I recommend adding about a 1/2 tsp cinnamon and 1/2 tsp nutmeg. I use medjool dates which, as far as I know, are the moistest and sweetest, and I'd recommend putting 1 1/4 or 1 1/2 cups of dates instead of 1 cup (if you love dates). I put 1 cup whole wheat flour and 3/4 cup white flour, which I think makes it less pudding-like and more cake-like. I also make mine in an 8X8 inch pan, so I cut the bake time down to 35-40 minutes, and I even put the temp down to about 390 instead of 400. It comes out really nice. It's still sort of plain and not very sweet, but if you like that kind of thing, you'll like this.  -  21 May 2007  (Review from Allrecipes US | Canada)


    This is one of the easiest recipies I have tried. No gadgets to get out, no whisking, no mess. Just mix and bake, and perfect results every time. Lovely luke warm, but even better straight from the fridge. I put the cake in the fridge to cool, then slice it with a really sharp knife, as it may crumble if not really cold. Then have a slice when you fancy. Fantastically firm and morish without being too hefty. I have deviated from the recipe at times and added more fruit, like raisins and dried apricots. The apricot one was a winner. I think it is because of the soaking period, and I have soaked it for up to an hour at times, making it really moist. Doubling the amounts, I get three small bread loaf tins out of it, excellent for freezing. My favourite!  -  13 Jan 2002  (Review from Allrecipes US | Canada)


    Fab!!  -  02 Oct 2011  (Review from Allrecipes UK | Ireland)