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A slice of weetbix cake slathered in slightly melted butter lying on baking paper.
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Weetbix Cake with Dates - Easy Date Loaf

Try this soft and sweet Weetbix cake for the perfect afternoon treat. This easy Weetbix date loaf is a warm golden brown, speckled throughout with sweet dates for a toffee-like treat alongside your cup of tea.
Course Breakfast, Cake, Dessert
Cuisine Australian
Prep Time 5 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 35 minutes
Servings 10 Slices
Calories 187kcal
Cost $5

Ingredients

  • 1 ½ cups Weetbix biscuits crushed, 80 g / 2.8 oz (5 biscuits)
  • 1 ½ cups milk 375 ml warmed for 60 seconds in microwave on high
  • ¾ cup sugar 160 g / 5.6 oz
  • ½ cup dates sliced, 70 g / 2.5 oz
  • 1 ½ cups self raising flour 225 g / 8 oz, sub plain flour and 1 ½ tsp of baking powder
  • ½ tsp salt

Instructions

  • Place the crushed Weetbix, sugar, sliced dates, salt and warmed milk in a large mixing bowl. Stir together, then set aside for 30 minutes to soak.
    1 ½ cups Weetbix biscuits, ¾ cup sugar, ½ cup dates, ½ tsp salt, 1 ½ cups milk
  • Pre-heat oven to 180˚C / 360˚F.
  • The Weetbix mix should now have soaked up all the milk and be quite sticky. Stir in the self raising flour until evenly mixed and optional: add an extra splash of cold milk to loosen the consistency of the batter if too sticky. Pour batter into a greased or lined bread loaf tin.
    1 ½ cups self raising flour
  • Pop it in the oven and bake for around 1 hour. Check with a skewer in the middle and if it comes out clean, it’s ready!
  • Allow to cool for 15-20 minutes then serve warm with a slather of butter, or cool completely and store in an airtight container for treats throughout the week.

Video

Notes

  • Weetbix - Known in Australia as Weet-Bix or in the UK as Weetabix - they’re similar enough to use either in this recipe! You can also use gluten free Weetbix varieties if you need. 
  • Dates - For sweetness and texture. Sub with finely sliced apricots, dried fruit or mixed peel to suit your taste, or leave them out entirely.
  • Sugar - Regular white sugar is fine, sub with any other granulated sugar you prefer.  For a more caramelised flavour, use brown sugar.
  • Milk - We use full cream milk, however you can swap for skim milk, or coconut milk for a dairy free version. 
  • Self Raising Flour - If you only have plain / all purpose flour on hand, add 1 ½ tsp baking powder.
  • Texture - If the cake batter is too thick after soaking, you can add a tablespoon of milk at a time to loosen until smooth.
  • To Serve - Serve warm with a dob of butter. You can also lightly toast your cake slices for extra warmth and crispy edges.
  • Add Spice - Add your favourite baking spices like ground cinnamon, cloves, ginger and/or nutmeg (or just use pre-made pumpkin spice). 
  • Add Texture - Stir in some crushed walnuts, almonds or hazelnuts, or add a scattering of seeds over the top like pepitas, linseeds, chia seeds or sunflower seeds. This is also a great way to add some extra nutrition to your cake. 
  • Swap Cereals - Sub with any of your favourite crushed cereals such as cornflakes, nutrigrain, sultana bran, or even quick oats and see how it turns out!
  • Add a Topping - A cream cheese frosting would go really well on this cake! You could also just sprinkle the top with icing sugar, or top with plain icing, chocolate icing or even melted chocolate.

Nutrition

Calories: 187kcal | Carbohydrates: 40g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 172mg | Potassium: 152mg | Fiber: 2g | Sugar: 23g | Vitamin A: 208IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 4mg