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Ingredients
For the Cake:
– 1 1/2 cups (190g) all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp salt
– 1 cup (200g) granulated sugar
– 1/2 cup (115g) unsalted butter, softened
– 2 large eggs
– 2 tsp vanilla extract
– 1 cup (120g) chopped dates
– 1/2 cup (60g) chopped walnuts
– 1 cup (240ml) strong brewed coffee
For the Espresso Glaze:
– 1 cup (200g) powdered sugar
– 2 tbsp unsweetened cocoa powder
– 2 tbsp espresso or strong brewed coffee
– 2 tbsp unsalted butter, softened
Instructions
For the Cake:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch (23x13cm) loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the brewed coffee, beginning and ending with the flour mixture. Beat just until combined.
6. Stir in the chopped dates and walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
For the Espresso Glaze:
1. In a small bowl, whisk together powdered sugar, cocoa powder, and espresso until smooth.
2. Add the softened butter and whisk until fully incorporated.
Assembly:
1. Remove the cake from the oven and let it cool in the pan for 10 minutes.
2. Transfer the cake to a wire rack to cool completely.
3. Once the cake is cool, drizzle the espresso glaze over the top.
Nutrition Information (per serving)
– Calories: 420
– Protein: 5g
– Fat: 24g
– Saturated fat: 14g
– Cholesterol: 60mg
– Carbohydrates: 45g
– Fiber: 2g
– Sugar: 30g
– Sodium: 250mg
Note: Nutrition estimates may vary depending on specific ingredients and portion sizes.