This cake is how I use up the dried fruit and nuts I have left over from making other things. Date loaf is hands-down one of the easiest recipes I’ve ever encountered.
The traditional recipe uses dates and walnuts. I’ve discovered you can swap these out for whatever’s in the cupboard, or even fresh fruit. I’ve used Nanna’s Date Loaf for everything from a camping trips, to lunchboxes, to a makeshift dessert! It stays moist for days, and, warmed, accompanied by ice-cream or custard, is very pudding-y.
The internet keeps telling me that date and walnut loaf originated in Scotland, but none of the many pages I visited had any sources for this information. The Scottish sites I visit talk about lots of different cakes, but not this one. They do however, say, the Scots have a sweet tooth, so it’s highly likely. 😃 Very happy to be proven wrong! Here are some actual actual Scottish traditions.
The only thing you can get wrong with date loaf (and I have done, in which case the only remedy is THE TRASH) is the amount of bicarb soda. One TEAspoon is all that’s required.
If you’re looking for another easy cake using pantry staples here’s one with apples and sultanas. And here’s another lovely old-fashioned recipe, coconut and raspberry jam slice.
“S mairg a ni tarcuis air biadh.” (A person who has contempt for food is a fool.)
Old scottish saying
Nanna’s Date Loaf
Ingredients
- 1 cup chopped dates or any chopped dried fruit to your taste. I used dried apricots and citrus above. I’ve also used frozen and fresh berries. Would not recommend prunes.
- 1 tsp bicarbonate soda
- 1/2 cup caster sugar or if you prefer brown, make it tightly packed. I’ve also tipped in extra sugar for good luck and it’s been fine.
- 1/2 cup walnuts or any nuts you like, pecans or cashews work well. You could also leave out the nuts.
- 40 grams butter
- 1½ cups self-raising flour
- 1 cup boiling water
Instructions
- Preheat oven to 180℃/350℉.
- Grease standard (23cm / 9″) loaf tin and line with baking paper.
- Soak fruit, bicarbonate soda, sugar and butter in boiling water for a couple of minutes or until slightly softened.
- Toss in flour and nuts and mix. You don’t even need to sift the flour. The mixture will be moderately runny.
- Bake for approximately 35 minutes or until browned and a skewer comes out clean.
- Leave to cool in tin for 15 minutes before turning out onto wire rack. Store in airtight container. You can freeze individual slices for lunchboxes.
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