Step 1

Preheat oven to 350 degrees.

Step 2

Butter a loaf pan and line with parchment paper. You should use parchment paper for this recipe for easy pullout.

Step 3

Dry roast walnuts on low-medium heat. Once you smell the aroma of the nuts, and they start to brown, turn off the stove. Roast 1 1/4 cups of walnuts, and reserve 1/4 cup for later.

Step 4

Add the chopped dates to hot coffee.

Step 5

Stir and let it sit for 15 mins so the dates soak up the coffee.

Step 6

In a medium size bowl, combine all the dry ingredients mentioned above. Stir and set aside.

Step 7

In a separate large bowl, combine the butter and sugar from the wet ingredients list.

Step 8

Beat for 3 minutes minimum until the butter and sugar combine.

Step 9

Now add the egg and vanilla.

Step 10

Mix until creamy and the result is a mocha color.

Step 11

Now alternate between adding the dry ingredients and coffee/dates mixture in 3 batches. Start with the dry. Beat with an electric mixer until combined, DO NOT OVER MIX.

Step 12

Then add the coffee/dates mixture. Again, beat with an electric mixer until combined, do not over mix.

Step 13

Add the chopped walnuts and fold.

Step 14

Pour the batter into the baking loaf.

Step 15

Into the oven for 55-60 minutes. I baked mine for 60 minutes.

Step 16

Now make the coffee buttercream. Combine all the ingredients into a large bowl.

Step 17

This should be the result. To make it more liquidy like a glaze, add more coffee. To make it more like frosting, add 3 tbsp of hot coffee and let the buttercream sit for 10 minutes before you frost. it will thicken up as it sits.

Step 18

Cake is out of the oven. Let it cool completely before frosting or glazing.