1. Prep the Dates
In a bowl, combine the chopped dates and hot espresso. Stir in the baking soda. Let sit for 10–15 minutes — the dates will soften and absorb the coffee.
2. Preheat and Prep
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
3. Make the Batter
In a large bowl, cream together the butter and brown sugar until light and fluffy.
Beat in the eggs one at a time, then add vanilla.
Stir in the softened date mixture (don’t worry if it’s a bit loose or foamy).
In another bowl, whisk together flour, baking powder, salt, and cinnamon.
Gradually fold dry ingredients into the wet mixture until just combined.
Gently fold in chopped walnuts.
4. Bake
Pour batter into prepared loaf pan. Smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
5. Make the Espresso Glaze
In a small bowl, whisk together powdered sugar, espresso, vanilla, and a pinch of salt until smooth and pourable.
Drizzle over cooled cake. Let set for 10–15 minutes before slicing.
🌰 Serving & Tips:
Add chopped dark chocolate or chocolate chips for extra richness.
Try toasted pecans instead of walnuts if preferred.
Keeps well in an airtight container for 3–4 days. Flavors deepen over time!
