Spiced Medjool Date & Walnut Loaf Cake

• 200g Medjool dates, pitted (keep approx. 150g whole and roughly chop the remaining 50g)
• 1 tsp Bicarbonate of Soda
• 200ml Boiling Water (or strongly brewed black tea for deeper flavour)
• 125g Unsalted Butter, softened
• 175g Light Brown Muscovado Sugar
• 2 Large Free-Range Eggs
• Zest of 1 Large Orange
• 225g Self-Raising Flour
• 1 tsp Ground Cinnamon
• ½ tsp Mixed Spice (or Ground Nutmeg)
• 75g Walnuts, roughly chopped

Instructions

Prepare the Date Infusion

Preheat your oven to 180°C (160°C Fan/Gas Mark 4). Grease and line a 900g (2lb) loaf tin. In a heatproof bowl, place the *50g of chopped Medjool dates, sprinkle with bicarbonate of soda, and pour the boiling water over them. This will create a flavourful base. Set aside. Keep the whole dates separate.

Cream the Base

 In a large mixing bowl, beat the softened butter and light brown sugar together with an electric mixer until pale, light, and wonderfully fluffy.

Incorporate Wet Ingredients

Beat in the eggs one at a time, adding a tablespoon of flour with the second egg to prevent curdling. Once smooth, stir in the vibrant orange zest.

Combine Dry Ingredients

In a separate bowl, whisk together the self-raising flour, ground cinnamon, and mixed spice to ensure they are evenly distributed.

Build the Batter

Gently fold half of the flour mixture into the creamed butter base. Pour in the soaked date mixture (including all the liquid) and fold again. Finally, add the remaining flour and the chopped walnuts, folding until just combined.

Layer the Whole Dates

Spoon half of the thick batter into the prepared loaf tin. Gently press the *150g of whole Medjool dates into the batter, distributing them evenly. Cover them with the remaining batter and smooth the top.

Bake to Perfection

Bake for 50-60 minutes. The cake is ready when it's a deep golden brown and a skewer inserted into the centre (avoiding a whole date!) comes out clean.

Cool and Rest

Let the cake cool in the tin for 10 minutes before carefully turning it out onto a wire rack to cool completely. As it cools, the whole dates will settle, creating that lovely "sunken" effect.

This cake is a showstopper on its own. When sliced, it reveals the beautiful cross-sections of the whole dates. Serve it as is, or with a simple spread of salted butter to complement its rich sweetness. It stays moist and delicious in an airtight container for up to 5 days.

• Vegan & Dairy-Free: Replace the butter with a plant-based baking block and the eggs with two flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water).
• Gluten-Free: Use a trusted gluten-free self-raising flour blend.