This is an easy recipe to follow and it's great for any occasion. It's a very moist loaf cake, ideally cut into slices and buttered. It keeps very well in an airtight container - it usually doesn't last longer than a day before it's all gone!
This cake freezes very well and a batch can be made in advance.
I have found this recipe is perfect when used with a metal loaf tin, rather than a silicone one. As silicone loaf tins can sometimes lose shape and the cake mixture may spill out over the sides.
I much prefer to use the loaf tin liners that are readily available from supermarkets, pound shops and kitchen specialists shops. I've purchased from different shops and all have been the same excellent quality, the only difference has been the cost!
This was really easy to make. Really moist and tasted lovely.( My mother now wants the recipe). Thanks for sharing it. Highly recommend it to anyone thinking about trying it for the first time - 27 Feb 2012
Absolutely delicious. Keep it a day or two if you can, it only gets better. I went with pecans instead of walnuts because that's what I had, and I think next time I make it (I just know I'll be coming back to this one) I'll add a little bit of ginger, I think that'd be a nice addition. - 13 Apr 2012
This is a fab date cake! I say date because I missed out the walnuts. Easy to make. Lovely light texture and goes deliciously sticky on the top in a day or so...if it lasts that long! I also shared it with my Mum When she made one she forgot the egg and it still tasted great. In fact we could hardly tell! It's a keeper in our book! - 11 Mar 2012