Ingredients:
For the Cake:
1 1/2 cups dates, pitted and chopped
1 cup hot brewed coffee
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup chopped walnuts
For the Espresso Glaze:
1 cup powdered sugar
2 tbsp brewed espresso (strong coffee)
1 tsp vanilla extract
Instructions:
Prep the Dates: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. In a bowl, combine the chopped dates and hot coffee. Let it sit for 10-15 minutes to soften the dates.
Mix Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Cream Butter and Sugar: In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
