British Date and Walnut Loaf Cake

Recipe View Infuse the Dates: In a mixing bowl, combine the chopped dates, softened butter, boiling water, and baking soda. Stir gently with a wooden spoon until the butter melts and the dates soften and plump up. Allow the mixture to cool to room temperature (approximately 30 minutes).

Recipe View Prepare for Baking: Preheat your oven to 325°F (165°C). Grease and line a 2-pound loaf pan with parchment paper, leaving an overhang for easy removal. (5 minutes)

Recipe View Combine Dry and Wet Ingredients: In a separate bowl, whisk together the self-rising flour, light brown sugar, and chopped walnuts. Gradually add this dry mixture to the cooled date mixture, stirring with a wooden spoon until just combined. Avoid overmixing. (5 minutes)

Recipe View Add Egg and Bake: Gently fold in the beaten egg until evenly distributed throughout the batter. Spoon the mixture into the prepared loaf pan, smoothing the top. Sprinkle with extra chopped walnuts, if desired. (2 minutes)

Recipe View Bake to Perfection: Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent the loaf with foil during the last 15-20 minutes of baking. (60-75 minutes)

Recipe View Cool and Serve: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve. Enjoy with a pat of butter or a cup of tea.