Ingredients:
1 cup dates, pitted and chopped
1 cup strong brewed coffee
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
For the Espresso Glaze:
1/2 cup powdered sugar
2 tablespoons strong brewed espresso
1/4 cup chopped walnuts for garnish
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
In a small saucepan, combine the dates and coffee. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Remove from heat and let cool.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a large bowl, beat the butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the date and coffee mixture, beginning and ending with the flour mixture. Stir in the chopped walnuts.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the espresso glaze. In a small bowl, whisk together the powdered sugar and brewed espresso until smooth.
Once the cake is done, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Drizzle the cooled cake with the espresso glaze and sprinkle with chopped walnuts.
