Description
This warmly spiced Date and Nut Cake is infused with strong black coffee and studded with sweet dates and crunchy walnuts. A moist, comforting slice perfect with tea or for a rustic dessert — deeply flavorful and simply irresistible!
Ingredients
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200g (1 1/4 cups) pitted dates, chopped
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250ml (1 cup) strong black coffee, hot
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100g (1/2 cup) brown sugar
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2 large eggs
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100ml (1/3 cup + 1 tbsp) neutral oil or melted butter
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1 tsp vanilla extract
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1 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/2 tsp baking soda
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1 tsp baking powder
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1/4 tsp salt
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180g (1 1/2 cups) all-purpose flour
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100g (1 cup) chopped walnuts
Instructions
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Preheat your oven to 350°F (175°C). Grease and line a loaf pan.
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Combine chopped dates and hot coffee in a bowl. Let them soak for 10 minutes to soften and infuse.
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In another bowl, whisk brown sugar, eggs, oil (or melted butter), and vanilla extract until smooth.
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Stir in cinnamon, nutmeg, baking soda, baking powder, and salt.
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Fold in the flour until just combined, then gently stir in the soaked dates with coffee and the chopped walnuts.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
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Swap walnuts with pecans or hazelnuts for a flavor twist.
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This cake improves in flavor the next day—wrap it tightly and let it sit overnight.
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Add a splash of brandy or bourbon to the coffee for a boozy variation.
- Prep Time: 15
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American