A deeply moist and comforting date and walnut loaf cake, spiced with cinnamon and nutmeg—perfect for cozy afternoons or festive gatherings.

Scale

1½ cups all‑purpose flour (190 g)

1 tsp baking soda

½ tsp baking powder

¼ tsp salt

1 tsp cinnamon

½ tsp nutmeg

1 cup chopped dates (150 g)

¾ cup boiling water + ½ tsp soda

½ cup unsalted butter (115 g)

¾ cup brown sugar

2 large eggs

1 cup chopped walnuts

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1. Preheat oven to 350°F and prepare loaf pan.

2. Soak dates in boiling water + baking soda for 15 min.

3. Whisk dry ingredients together.

4. Cream butter and sugar, then add eggs and date mixture.

5. Fold in dry mix and walnuts; do not overmix.

6. Pour into pan, top with walnuts, bake 45–55 min.

7. Cool in pan 10 min, then lift out and cool completely.

Make sure to soak the dates thoroughly for a tender crumb.

Use a parchment sling for easy loaf removal.

Check cake at 45 minutes—avoid overbaking.