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Date Loaf Cake

Date Loaf Cake

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Very much like sticky date pudding - nice and moist, and made without eggs.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 386 mg
  • 15%

Based on a 2,000 calorie diet


  1. Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, combine dates, brown sugar, margarine and boiling water. Let stand 15 minutes. Stir in flour, soda and vanilla. Pour batter into prepared pan.
  3. Bake in the preheated oven for 45 minutes. Allow to cool.
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This recipe is very nice, although it's a little bit plain. I recommend adding about a 1/2 tsp cinnamon and 1/2 tsp nutmeg. I use medjool dates which, as far as I know, are the moistest and sweetest, and I'd recommend putting 1 1/4 or 1 1/2 cups of dates instead of 1 cup (if you love dates). I put 1 cup whole wheat flour and 3/4 cup white flour, which I think makes it less pudding-like and more cake-like. I also make mine in an 8X8 inch pan, so I cut the bake time down to 35-40 minutes, and I even put the temp down to about 390 instead of 400. It comes out really nice. It's still sort of plain and not very sweet, but if you like that kind of thing, you'll like this.


This is one of the easiest recipies I have tried. No gadgets to get out, no whisking, no mess. Just mix and bake, and perfect results every time. Lovely luke warm, but even better straight from the fridge. I put the cake in the fridge to cool, then slice it with a really sharp knife, as it may crumble if not really cold. Then have a slice when you fancy. Fantastically firm and morish without being too hefty. I have deviated from the recipe at times and added more fruit, like raisins and dried apricots. The apricot one was a winner. I think it is because of the soaking period, and I have soaked it for up to an hour at times, making it really moist. Doubling the amounts, I get three small bread loaf tins out of it, excellent for freezing. My favourite!


It was really good that I decided to take a pic of it and show it to all just to see its incredible result!