"Very much like sticky date pudding - nice and moist, and made without eggs." — REILLY
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dates, pitted and chopped
dark brown sugar
1 3/4 cups
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.
Of all the recipes I have tried this is the first one that has not appealed to me at all.
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!
This cake/pudding is one of the best date loaves we have tried. It has the added bonus of no eggs or cholesterol which is important being on a low cholesterol diet. I often serve it for dessert, warm with maple syrup and either low cholesterol cream, custard, low fat icecream or yoghurt.
I was skeptical because it looked too easy, but I pushed on ahead as I had some self-raising flour to be used up.
I am so glad I did. This recipe was THE BEST... next time I have people over I plan to serve this warm as a dessert with a dollop of thick cream on the side. The house smells fantastic as it cooks, to boot!
Delicious and simple! The recipe tolerates lots of changes - mix'n'match the fruits to your taste. I found the centre of the loaf sunk slightly and looked a bit sticky and uncooked when it was in reality perfectly done. I tried replacing some of the flour with oat bran and psyllium husk to increase the fibre, with truly EXCELLENT results - it added a bit of nuttiness to both the flavour and the texture. As usual with sweet recipes on this site, I reduced the sugar content as a matter of course.
What a wonderful date loaf. I've been makeing this almost every week since I've tried it. Its so easy to make and very tasty. I add chopped nuts along with the dates to give a little crunch. Microwave this and add a little butter. YUM!!
* Percent Daily Values are based on a 2,000 calorie diet.
Date Loaf Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 204
** Calories from Fat: 36
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