Date, Apricot & Walnut Loaf Cake
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 2 little loaves
Two rich, moist little loaf cakes packed with sweet dried fruits and crunchy seeds. The recipe is barely adapted from Diana Henry's brilliant cookbook, A Change of Appetite, via Food52. If you haven't yet discovered Diana's books, they're absolute gems.
  • 180g unsalted butter, melted & cooled
  • 170g dried unsulphered apricots
  • 8 fresh medjool dates, pitted & roughly chopped
  • 100ml cloudy apple juice
  • 3 tbsp water
  • 60g light brown soft sugar
  • zest of one orange
  • 1 large free range egg
  • 1 tsp vanilla extract
  • 200g wholemeal spelt flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • pinch ground allspice
  • scraping nutmeg
  • pinch salt
  • 50g walnut halves, roughly chopped
  • 2 tbsp pumpkin seeds, plus extra for sprinkling
  • 2 tbsp sunflower seeds
  • 1 tbsp sesame seeds
  1. In a medium saucepan, combine the apricots, dates, juice and water. Bring to the boil then reduce to a simmer for 10 - 15 minutes, stirring occasionally, until you have a thick, almost pureed consistency. Set aside to cool.
  2. Preheat the oven to 180 degrees C/160 C fan. Butter two 500g loaf tins and line with baking parchment.
  3. Whisk the butter into the fruit puree, along with the sugar, orange zest, egg and vanilla extract. In a separate bowl, stir together the flour, baking powder, spices, salt, walnuts, pumpkin and sunflower seeds. Stir the wet mixture into the dry and stir until just combined.
  4. Scrape into the prepared tins and bake for 50 - 60 minutes or until a skewer inserted in the middle comes out clean. Leave to cool in the tins for 10 minutes then transfer to a wire rack to cool completely.
  5. Serve in thick slices, preferably spread with lots of salty butter. Will keep in an airtight container for several days.
Recipe by thelittleloaf at