Date and Walnut Tea Cake

Softened dates give this tea cake a dark, moist crumb dotted with walnuts. The soaking liquid goes into the batter, carrying the fruit flavor throughout the loaf.

Ingredients

• 180 g pitted dates, chopped
• 180 ml boiling water
• ½ tsp baking soda
• 80 g softened butter
• 90 g brown sugar
• 2 large eggs
• 200 g all-purpose flour
• 1 tsp baking powder
• 70 g chopped walnuts
• ¼ tsp salt

Method

1. Place chopped dates in a heatproof bowl. Stir in baking soda and boiling water, then leave for 15 minutes until softened and no longer hot. Heat oven to 175°C / 350°F. Grease and line a 23 × 13 cm / 9 × 5-inch loaf pan.
2. Beat butter and brown sugar until creamy. Beat in eggs one at a time, scraping the bowl.
3. Whisk flour, baking powder and salt separately. Fold half into the butter mixture, then fold in dates with all their soaking liquid.
4. Fold in remaining flour and walnuts just until combined. Spread evenly in the prepared pan.
5. Bake for 45–50 minutes until the center springs back and a skewer inserted into cake comes out without wet batter. Cover loosely with foil if the top browns too quickly.
6. Cool in the pan for 15 minutes, then move to a rack for another 45 minutes before slicing. Small sticky date pieces on the skewer are normal; raw batter is not.
7. Wrap the fully cooled cake and keep in a cool room for up to three days. Freeze individual slices for longer storage.

Check for pits

Even packaged pitted dates can contain the occasional pit fragment. Check them as you chop.

Cool the soaked dates

Warm is fine, but boiling liquid can melt the creamed butter and affect the batter. Let the mixture stand while preparing the other ingredients.

Test the cake, not a date

A date piece can make a skewer look sticky even when the cake is done. Test another spot near the center if unsure.

FAQs

How many servings does this make?

Makes 10 servings using the pan or equipment listed.

What should I check before serving?

Cool in the pan for 15 minutes, then move to a rack for another 45 minutes before slicing. Small sticky date pieces on the skewer are normal; raw batter is not.

How should I store leftovers?

Wrap the fully cooled cake and keep in a cool room for up to three days. Freeze individual slices for longer storage.