This moist loaf cake can be made easily with cupboard staples and the dates mean it stays gorgeously moist. I swapped out half the nuts for Kapai Puku for that extra seedy crunch. It went down a great at the picnic I was at.

Adapted from this recipe.



100g butter – salted or non-salted as you prefer
1 cup medium brown sugar
1 cup chopped pitted dates
1 teaspoon all spice
1 teaspoon bicarbonate of soda
2 eggs, lightly beaten
1 1/2 cups plain flour + 3 tsp baking powder
150g mixed nuts & Kapai Puku (I used pistachios & slivered almonds)
1/2 cup or more of grated carrot (2 small or 1 medium carrot)
1 cup cold water (tap is fine)


1. Preheat oven to 180c & grease loaf tin (I use a silicon one which just needs a spritz of oil)

2. Put butter, sugar, dates, allspice & a cup of cold water in a pot, heat gently until butter melts, then bring to the boil.

3. Once boiling remove from heat and add bicarb – it will foam up! Cool until skin temp.

4. Stir in eggs, carrot, and nuts & seeds. Then add flour.

5. Bake at 180c for 45-50 minutes until nicely darkened & toothpick comes out clean.

6. Cool in tin for 5 mins, then on wire rack until cool.

If taking this to a picnic then slice once you’re at your destination. Transports well back in tin or just wrapped in paper & glad wrap.