This simple loaf cake is ridiculously easy to make and packs a real flavour punch. Rich, sticky dates infused with orange zest and juice make this a brilliant cake for an afternoon energy boost with a cuppa. I’ve decorated it with orange icing and juicy Medjool dates here but you could just as easily make it as a plain cake and smear each slice generously with butter like you would with a malt loaf. Delicious either way. Emma, this one’s for you!
- 225g chopped dates (buy ready chopped for ease)
- Optional: 4 Medjool dates to decorate
- 125ml water
- 1 orange – zest and juice
- 170g soft dark brown sugar
- 170g unsalted butter
- 1 egg, beaten
- 225g plain flour
- 1 tsp baking powder
- 1 tsp ground allspice
- 100g icing sugar, sifted
- Lightly butter a 675g/1 1/2lb loaf tin and line the base with baking parchment. Heat the oven to 170°C.
- Put the dates into a small saucepan. Add the water and bring to the boil. Simmer for 5 minutes or so until the dates are soft and pulpy. Stir in the orange zest and half the orange juice.
- Add the butter and sugar and beat well off the heat. Allow it to cool.
- Weigh out the flour, allspice and baking powder. Stir to mix it thoroughly.
- Add the cooled date mixture to a large mixing bowl and beat in the egg. Now stir in the flour mixture and combine carefully. Pour the mixture into the loaf tin.
- Bake in the centre of the oven for an hour and 15 minutes. The top should spring back when pressed lightly with a finger. If it still isn’t quite cooked give it another 10 minutes or so.
- Once cooked, remove from the oven and leave it to cool in the tin for about 15 minutes before turning it out onto a wire rack to cool completely.
- Make the orange icing by placing the remaining half of the orange juice in a small bowl and gradually add the icing sugar until it is smooth and a thick enough consistency to pour onto the cake and stay there . Keep adding more icing sugar if you need to.
- Pour the icing over the cake and decorate with the Medjool dates cut lengthwise.
- Wrap the cake in baking parchment for a day. It will soften and go sticky and taste just delicious.
Share, follow, like, enjoy!
- To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
- Follow me on Twitter @pigeoncottage, on Instagram at Pigeon Cottage Kitchen, and the Pigeon Cottage Kitchen page on Facebook.
- Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
- Book your one to one cookery coaching session here!