Eggless Date Cake

A lovely and simple loaf cake made without eggs has the flavor and fragrance of dates. Serve with a cup of tea or warm with vanilla ice cream.

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3/4 cup milk

18 dates, pitted and left whole

1/2 cup brown sugar

1/2 cup vegetable oil

1 teaspoon vanilla extract (optional)

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon (optional)

1/4 cup chopped walnuts (optional)

Heat milk in a saucepan until almost boiling and stir in dates; let soak for several hours, refrigerated. For best flavor, refrigerate dates and milk overnight.

Preheat oven to 350 degrees F (175 degrees C). Grease a medium loaf pan.

Transfer milk and dates to food processor, add brown sugar, and process into a smooth paste. Mix in vegetable oil and vanilla extract with a few pulses.

Whisk flour, baking soda, and cinnamon in a bowl until thoroughly combined. Pulse flour mixture, about 1/4 cup at a time, into the date paste until batter is smooth; do not overmix. Stir walnuts into batter with a fork and transfer to the prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 40 minutes.

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