"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 in my house before it's all gone! [Recipe originally submitted to Allrecipes.co.uk]"
Place dates and margarine in a bowl with boiling water and baking soda. Gently mix with a wooden spoon until margarine has melted and dates are plumped up. Let cool to room temperature, at least 30 minutes.
Preheat the oven to 325 degrees F (165 degrees C). Line a 2-pound loaf pan with parchment paper.
Combine flour, brown sugar, and walnuts in a separate bowl. Add to bowl with the date mixture. Mix well with a wooden spoon. Add egg and mix in. Spoon mixture into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Let cool on a wire rack.
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 pan liners that are readily available from supermarkets, dollar stores, 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!