Description
Indulge in the rich flavors of this classic British Date and Walnut Cake. Moist and flavorful, this cake is perfect for teatime or as a delightful dessert option. The combination of sweet dates and crunchy walnuts makes every bite a delightful experience.
Ingredients
Scale
Dates Mixture:
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
Cake Batter:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped walnuts
- Powdered sugar for dusting (optional)
Instructions
- Prepare Dates Mixture: In a bowl, combine chopped dates with baking soda and pour boiling water over them. Let sit for 10 minutes to soften.
- Prepare Batter: Cream butter and brown sugar in a mixing bowl until light and fluffy. Beat in eggs one at a time, then add vanilla. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- Combine Ingredients: Add dry ingredients to the wet mixture alternately with the softened dates and their liquid. Mix until just combined. Fold in chopped walnuts.
- Bake: Pour batter into a prepared loaf pan and bake at 350°F for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Notes
- This cake pairs well with cream cheese or mascarpone.
- Store wrapped tightly; it keeps well for several days and can be frozen.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
