I love the idea of Date Loaf; it’s a nice excuse for eating cake for breakfast. This is a very quick and easy recipe and the loaf retains freshness for a few days if it actually lasts that long.
I don’t have much to say, so let’s see how this is made.
You’ll need a cup of pitted dates, chopped roughly. I use a very soft and moist type of dates that it doesn’t need chopping. Place the dates in a medium-sized bowl. I used this ramekin which was too small.
Add half a teaspoon of baking soda and half a teaspoon of salt. I wanted to add an exotic dimension to my loaf so I add a teaspoon of Arabic coffee. It’s basically Arabic coffee beans roasted with cardamom and cloves. I think it add a subtle flavor to the loaf without overpowering the flavor of the dates. You may skip this or add other spices according to your taste.
Pour in three fourth and one eighth of a cup of boiling water. Add three tablespoons of melted butter. Stir to mix. In the original recipe, the walnuts are added in this stage. I reserved the walnuts for the end because I don’t want the nuts to soften in the water.
See! I had an overflow because I was too lazy to get a larger bowl.
Sift a cup and a half of cake flour, half a cup of granulated sugar, half a cup of brown sugar into a different bowl.
I didn’t have enough cake flour so I used all-purpose flour and subtracted three tablespoons of flour. See note following the recipe.
I didn’t sift the brown sugar but it’s hard to make it go through the fine sieve.
Crack two eggs in a large mixing bowl. Add vanilla if desired.
Beat eggs then add flour mixture in three additions mixing well between each addition.
Your mixture will look like this.
It’s thick and gooey.
But you can’t eat it yet.
Stir in the date mixture.
The original recipe stated the mixer will be thick but mine was very liquid-like.
Stir in the walnuts.
Pour the batter into a greased and floured 8 by 4 loaf pan.
Bake in preheated oven for an hour or until tested done.
Let it cool for 10 minutes before inverting.
Place on a serving platter and enjoy!
Recipe: Slightly adapted from Peabody
1 cup pitted dates (roughly chopped if large)
3/4 + 1/8 cup boiling water
3 tablespoons melted butter
1 teaspoon ground Arabic coffee (optional)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cup cake flour or 1 1/2 minus 3 tablespoons all purpose flour* (see note)
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
3/4 cup chopped walnuts
- Preheat oven to 350 degrees F.
- Mix dates, salt, baking soda, coffee, water and butter in a medium bowl. Let stand for 15 minutes.
- Meanwhile, grease and flour a 4 by 8 loaf pan.
- Sift flour and sugar into a clean medium bowl.
- In the bowl of your stand mixer, beat eggs and vanilla using the paddle attachment.
- Add flour in the additions mixing well between each addition.
- Stir in date-water mixture until well incorporated.
- Stir in walnuts.
- Pour batter into loaf pan and bake for an hour or until tested done.
- Allow loaf to cool in pan for ten minutes, then invert and place in serving dish.
- Serve with coffee or tea.
Note: The original recipe called for a cup and a half of cake flour so I used a cup and a half of all-purpose flour minus three tablespoons. The final batter was very liquid-like as opposed to what was stated in the original recipe. Nonetheless, the final outcome was fantastic!