Here’s the recipe to this yummy loaf!
Date and Walnut Loaf Cake
1 cup Oil (Sunflower or any veg oil)
½ cup caster sugar
½ cup brown sugar
1 tsp Baking Powder
½ tsp Baking soda
¼ tsp salt
3 large eggs
2 tsp vanilla extract
1 cup + 2 Tbsp Plain Flour
10 -15 soft gooey dates pitted and chopped
½ cup chopped walnuts
Preheat oven to 180C. Grease a 9×5 loaf tin and fit in a sheet of baking paper that comes up the sides.
In a large bowl beat all the wet ingredients until well combined: pour oil, both kinds of sugar, eggs, and vanilla. Whisk really well until smooth. Tip in the flour, baking powder, baking soda, salt and fold in gently using a wooden spoon until no traces of flour is to be seen. DO NOT OVER-MIX. It should be a thick light brown batter.
Fold in the dates and walnuts into the batter and pour into the prepared loaf tin.
Place the tin on a baking sheet and then into the middle rack of the oven for 45 mins.
Insert a skewer into the center of the tin and if it comes out clean, its ready. Or else leave for another 10 mins or so until done.
Let the cake cool on a wire rack and slice in when its cooled completely. The gooey dates add in more sweetness to the cake which is really yum. The use of oil in the cake makes it really moist.
Ive garnished the cake with candied walnuts (which is just heating through a few walnuts with a small touch of butter and brown sugar until sticky) and dusted icing sugar.
This is a great coffee/ tea cake. Would be great as muffins too (Muffins on the go for breakfast, anyone?)
If you don’t have brown sugar, simply use 1 cup regular sugar
If you don’t have a loaf pan, simply use a square or rectangular baking pan.
However, the baking time will be lesser for a wider pan. Start checking at 20 mins if the cake is done.
Bundt cakes, Loaf cakes take more time to bake as they are narrower and the batter is not evenly distributed.
Loaf cakes tend to have a softer center than the edges of the cake.