Date & Fig Loaf Cake, with Walnuts

5/5 - (2 votes)

I do love figs, both fresh and dried.  I also love dates.  So when I saw a number of recipes, all of which were basically the same I decided I should try a Date & Fig Loaf Cake.  Filled with those fruits and some chopped walnuts it promised to be very tasty indeed.

A major issue I had with all the recipes I saw was that they all said to use a 1lb loaf tin/pan.  I couldn’t fathom how that could possibly be correct, since the list of ingredients added up to more than 5 cups which would just about fill a 2lb loaf tin.  So I decided to use the smallest of my 2lb loaf tins.  In the event I now wish I had used my USA Pan one, since that is larger and would have held the cake mixture so much better.  

However the cake mixture just about fitted in the tin I used and it baked very well indeed.  The aroma that filled the house as it baked was wonderfully mouth-watering.  I baked my cake for 65 minutes, testing after 55 and then again at 65 minutes, until a skewer came out clean.   I did cover the top of the loaf cake with aluminium foil after baking for 45 minutes, to stop the top from browning further.

The taste of mine was phenomenal the moist sweetness of the fruit and the hearty taste of the nuts melded perfectly to give a great texture and flavour with every bite.  I have since thought that this would also be ideal to make for the Christmas season with some added spices, maybe cinnamon, ginger, all spice, mixed spice, nutmeg etc, in whatever is a favourite combination.

So all in all I was very pleased with how mine turned out and a heartily recommend this to anyone who likes such cakes.

Another very tasty and easy to make loaf cake is Sultana Loaf Cake.

Date & Fig Loaf Cake

                                        Date & Fig Loaf Cake – Video


  • 180g( 1 tightly packed cup) chopped, pitted, dates
  • 200g(1 tightly packed cup) chopped dried figs
  • 60g(4 tbsp + 1 tsp) unsalted butter, softened and cubed
  • 1 1/2 tsp baking soda
  • 235ml(1 cup – 1tbsp) boiling water
  • 100g(1/2 cup) caster sugar
  • 60g(1/2 cup) walnuts, roughly chopped
  • 2 medium eggs(large in the USA)
  • 200g (1 1/3 cups, based on scooping packed flour into a 250ml cup) flour – I used 100g plain and 100g wholemeal flour.  But all plain flour will work fine.
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  1. Preheat the oven to 180C/160C Fan/350F
  2. Line a 2lb loaf tin with parchment paper.
  3. Place the dates, figs baking soda and butter into a large bowl and mix to combine.
  4. Pour in the boiling water and stir to mix thoroughly.  The baking soda will start to make the water froth.
  5. Set aside to cool down somewhat, for about 15 minutes.
  6. Add the walnuts to the dates mixture and stir to combine.
  7. In a large bowl place the eggs and sugar and whisk until the mixture has turned pale and thickened somewhat.
  8. Pour the egg mixture into the bowl of wet ingredients, and stir around gently to mix in.
  9. Add the baking powder and salt into the flour and stir to combine.
  10. Tip the flour mixture into the wet mixture and gently stir until all is combined.
  11. Pour the mixture into the loaf tin.
  12. Place in the oven and bake for between 55 and 70 minutes, covering with aluminium foil after about 45 minutes if the top seems brown enough, until a skewer test comes out clean.
  13. Remove from the oven and allow to cool for ten minutes in the tin before turning out on a wire rack to cook completely.


      • did you not think to use 2 tins ? not easy to put foil on top when you have a fan oven. gonna give it a try. I love date and mum made it when we were little so been eating it for over 70 years.not continuesly of course.bought some dried figs which don’t look dried to me, they are in with packets of dried fruit but look juicer than fresh.was looking for a fig and walnut cake but they all had something missing.dates.until I found yours.if don’t put dates in you don’t get the colour . gonna use some maple syrup too. dates and fig and walnut it is. thanks

        • Hi Brenda. As I mention in the post I could have used a different 2lb loaf pan, a USA Pans one which is actually larger. But in the event the one I used worked well. I don’t have a problem covering with foil, even though I bake with convection(fan) all the time. I do hope you enjoy yours when you make it.

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