A lovely moist Date and Coffee loaves that tastes delicious on their own or spread with a little butter and served with a nice crumbly cheese.
I made two of these quick and easy Date and Coffee loaves. Both were devoured immediately. So I made two more. One of which I decided to freeze for later. I don’t normally freeze cakes, but I hate waste and wanted to see if there is any change in taste and moisture after being in the freezer for a few weeks. I’ll report back later with the outcome.
Why use bicarbonate of soda with dates?
When I decided to make these loaves, I noticed that many date recipes use Bicarbonate of soda during the date cooking process. After a bit of research, I discovered that it helps to soften the date mixture. Thus avoiding tough skins. And it works.
Once I’d added the bicarb of soda, after simmering the dates and water, I left it to cool a little and the result was a lovely smooth mixture that incorporated quickly and easily into my cake batter.
This resulted in a really nice moist cake, with an even bake and spread of dates throughout the cake. There was very little aftertaste from the bicarbonate of soda.
Invest in baking tins and cake liners
Some of my favourite tins to use when making loaves are the 1lb loaf tins. I’ve had them a while. You can buy similar from Lakeland. I always line loaf tins with cake tin liners. They make washing up so much easier. And they help keep the moisture in if kept in an airtight container.
How to serve a date or tea loaf.
Much like a tea loaf, you could eat this on its own. But being a yorkshire gal, I’d be tempted to spread a slice with butter and eat it with a good wedge of cheese. But that’s me.
This is a lovely alternative for an afternoon tea menu. But if dates are not to your liking, you might want to try this Yorkshire Tea loaf recipe.
Date and Coffee loaves
- 225 g Medjool dates pitted and roughly chopped
- 250 ml freshly brewed coffee. Made either from instant or ground coffee
- ½ teaspoon of bicarbonate of soda
- 170 g unsalted butter softened
- 170 g dark brown sugar
- 3 medium eggs
- 1 tsp vanilla extract
- 225 g self raising flour
- Preheat the oven to 180deg fan assisted. Line 2 x 1lb loaf tins with baking parchment or cake liners
- Place the chopped dates and coffee in a saucepan over a high heat and gently bring to the boil. Turn down the heat and simmer for about 5 mins to soften the dates and reduce the liquid. Stir occasionally. Remove from the heat and leave to one side to cool slightly.
- Add the Bicarbonate of soda. It will fizz a little. Mix until well combined.
- Beat the butter and sugar together with an electric mixer until well combined and lighter in colour. Scraping down the sides of the bowl as you go along.
- Add the eggs, one at a time, adding a little flour each time. Mix until well combined, scraping down the sides of the bowl.
- Add the remaining flour, vanilla extract and the cooled date mixture. Mix until well combined.
- Pour the mixture into the prepared tins and bake for 35 – 40 mins or until baked, testing the centre of the loaves with a skewer until it comes out clean.