Mary Berry Recipes

Home / Baking / Classic Date and Walnut Loaf Cake

Oh, there's such a comforting joy in baking a classic loaf cake, isn't there? And this Date and Walnut Loaf is one that holds a very special place in my heart, and indeed, in the hearts of many who have tried it. It's a recipe that speaks of warmth, tradition, and the simple pleasure of sharing a homemade treat with loved ones. The marriage of sweet, chewy dates with the earthy crunch of walnuts creates a symphony of textures and flavours that is utterly irresistible.

This particular recipe is wonderfully straightforward, designed to give you a perfect result every time, even if you're new to baking. You see, the beauty of a good loaf cake is its unpretentious nature; it doesn't demand fancy decorating, just honest, wholesome ingredients coming together to create something truly delicious. It's the kind of cake you can whip up on a rainy afternoon, filling your kitchen with the most delightful aromas, and then enjoy a slice (or two!) with a freshly brewed cup of tea.

I've always believed that the best recipes are those that bring joy and comfort, and this Date and Walnut Loaf certainly does that in spades. It's a real family favourite, dependable and utterly satisfying. So, gather your ingredients, put on your apron, and let's create a truly splendid cake together – you'll be so pleased you did!

Why You'll Love This Recipe

Wonderfully moist and tender crumb, thanks to the rehydrated dates.
A delightful contrast of textures from the chewy dates and crunchy walnuts.
Incredibly easy to make, even for novice bakers, requiring minimal fuss.
Keeps beautifully, making it perfect for preparing ahead or for lunchboxes.
A classic, comforting flavour profile that appeals to everyone.

Ingredients

225g (8oz) pitted dates, roughly chopped
175ml (6fl oz) boiling water
1 tsp bicarbonate of soda
175g (6oz) self-raising flour
1 tsp baking powder
175g (6oz) unsalted butter, softened
175g (6oz) light muscovado sugar (or soft brown sugar)
2 large eggs, free-range if possible
100g (3½oz) walnuts, roughly chopped, plus extra for decoration (optional)
A pinch of salt

Equipment Needed

900g (2lb) loaf tin • Baking parchment • Large mixing bowl • Electric mixer (optional, but helpful) • Sieve • Heatproof bowl • Fork • Wire rack • Measuring jug and spoons

Step-by-Step Instructions

Preheat your oven to 160°C (140°C fan/Gas Mark 3). Grease and line a 900g (2lb) loaf tin with baking parchment, ensuring it overhangs the sides for easy removal.
Place the chopped dates in a heatproof bowl. Pour over the boiling water and stir in the bicarbonate of soda. Leave to stand for 10 minutes; the dates will soften and plump up.
In a large mixing bowl, cream together the softened butter and muscovado sugar until light and fluffy. An electric mixer makes this wonderfully simple.
Beat in the eggs one at a time, adding a spoonful of flour with the second egg to prevent curdling.
Sift the remaining self-raising flour, baking powder, and a pinch of salt into the bowl. Fold in gently until just combined – be careful not to overmix.
Drain the dates, reserving the soaking liquid. Mash the dates lightly with a fork, then stir them into the cake mixture along with the chopped walnuts. Add 2 tablespoons of the reserved date soaking liquid to the mixture; this helps to keep the cake wonderfully moist.
Spoon the mixture into the prepared loaf tin and level the top. If desired, sprinkle a few extra chopped walnuts on top for a lovely finish.
Bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean. If the top is browning too quickly, you can loosely cover it with foil.
Once baked, leave the cake to cool in the tin for 10-15 minutes before turning it out onto a wire rack to cool completely.
Slice generously and serve with a lovely cup of tea. Sheer perfection!

Perfect Substitutions

Self-raising flour -> Plain (all-purpose) flour plus 2 teaspoons of baking powder.
Muscovado sugar -> Soft brown sugar works beautifully as an alternative. Granulated sugar can be used, but muscovado adds a lovely depth of flavour.
Walnuts -> Pecans or even a mix of nuts could be used for a different flavour profile. If there's a nut allergy, simply omit them.
Dates -> Figs or dried apricots, finely chopped and rehydrated, could offer an interesting variation.

Serving Suggestions

This delightful Date and Walnut Loaf Cake is truly a star on its own, especially when served with a freshly brewed cup of Earl Grey or a traditional English Breakfast tea. For a touch of indulgence, a dollop of clotted cream or a light dusting of icing sugar can elevate it further. It's also rather lovely served warm with a scoop of vanilla ice cream for a simple dessert. If you enjoyed this, you might also love our Classic Coffee and Walnut Cake and Classic Coffee and Walnut Cake.

How to Store \u0026 Reheat

Once completely cooled, this cake keeps beautifully. Store it in an airtight container at room temperature for up to 4-5 days. It actually tastes even better the next day as the flavours have a chance to meld. To freeze: Wrap the cooled cake tightly in cling film, then in foil. It can be frozen for up to 3 months. Thaw overnight at room temperature before serving. There's no need to reheat, but a gentle warming in the microwave for 10-15 seconds per slice can bring out its lovely aroma and softness if desired.

Mary's Secrets to Success

My dears, for a truly splendid Date and Walnut Loaf, remember these little secrets! Firstly, don't skimp on the quality of your dates; plump, moist ones make all the difference. Secondly, the soaking of the dates and the addition of bicarbonate of soda isn't just for softening; it also helps to give the cake a lovely light texture and a beautiful golden colour. And finally, resist the urge to open the oven door too often during baking; a steady temperature is crucial for an even rise. Patience is a virtue in baking, and it will be rewarded with sheer perfection!

Frequently Asked Questions

Can I make this cake gluten-free?

Yes, you certainly can! Substitute the self-raising flour with a good quality gluten-free self-raising flour blend (often includes xanthan gum). Follow the rest of the recipe as instructed. The texture might be slightly different, but it will still be a wonderfully moist cake.

My cake is browning too quickly on top, what should I do?

Ah, a common baking quandary! If you notice the top getting too dark before the centre is cooked, simply loosely cover the loaf tin with a piece of aluminium foil. This will protect the top from further browning while allowing the inside to continue baking through beautifully.

Can I use fresh dates instead of dried?

For this recipe, dried dates are preferred as they provide the necessary sweetness and chewiness when rehydrated, and they hold their shape better during baking. Fresh dates have a different moisture content and might make the cake too wet.

How do I know if my butter is soft enough for creaming?

Your butter should be soft enough to leave an indentation when you gently press it with your finger, but not so soft that it's oily or melted. If it's too cold, it won't cream properly with the sugar, and if it's too warm, your cake might have a greasier texture. Room temperature is key!

Can I add other spices to this cake?

Absolutely, my dear! A pinch of ground cinnamon, nutmeg, or mixed spice would be a delightful addition, especially if you enjoy a more spiced fruit cake. Add about half a teaspoon with the flour in step 5 for a lovely warming flavour.