This one is a classic. And an easy classic at that.
The cake itself is mildly sweet and light, with the dates adding a caramel-ly sweetness in each bite and the crunchy walnuts making it pop even more.
The loaf is a simple, normal cake batter, with the dates and walnuts folded in. Super easy to make!
The crumb is light and soft , making this perfect for a snack or light dessert. The cake travels really well too, so it’s a great idea to take this along on a road trip or a picnic as well 🙂
What are you waiting for? Get Baking 🙂
Date and Walnut Loaf
Ingredients
- 100g butter – room temperature
- 1/2 cup (60g) brown sugar
- 3 tbsp honey
- 2 eggs
- 1 tsp vanilla extract
- 100g walnuts – roughly chopped
- 200g deseeded dates – roughly chopped
- 1.75 cup (210g) all purpose flour
- 2 tsp cornstarch
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1/4 cup milk – room temperature
Directions
- Pre heat oven to 175C. Line a 9*5 inch pan
- Sift the flour, salt, baking powder , cinnamon, nutmeg, cornstarch in a small bowl
- In a larger bowl, whisk the butter and sugar for 2-3 mins till light and fluffy
- Add eggs one by one, mixing well after each addition. Mix in vanilla extract and honey
- Add the flour mix and milk alternately, gently mixing, till just combined, after each addition. Start and end with flour mixture (three installments)
- Fold in the dates and walnuts
- Transfer to the pan and smoothen the batter
- Bake at 175C for 50 mins till a tester comes out clean and the cake gently springs back to touch
- Let it cool to room temperature and then slice
My Tuck Box 
Published by