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Date and Walnut Cake Recipe

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4 from 5 reviews

A moist and flavorful Date and Walnut Cake combining soft dates, rich muscovado sugar, and crunchy walnuts. This easy-to-make loaf cake features a subtle hint of coffee to enhance the deep sweetness of the dates, making it a perfect teatime treat or dessert.

Ingredients

Cake Batter

  • 100g/3½oz unsalted butter, diced and softened, plus extra for greasing
  • 250g/9oz soft dates, pitted and roughly chopped
  • 150ml/5fl oz boiling water
  • 1 tsp instant coffee granules
  • 75g/2½oz caster sugar
  • 55g/2oz dark muscovado sugar
  • 2 medium free-range eggs, lightly beaten
  • 225g/8oz self-raising flour
  • 1 tsp baking powder
  • pinch of salt
  • 100g/3½oz walnuts, roughly chopped

Topping

  • 1 tbsp demerara sugar
  • Remaining walnuts for scattering

Instructions

  1. Preheat and Prepare Tin: Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a strip of buttered baking paper to prevent sticking.
  2. Soften Dates and Butter: In a large mixing bowl, combine the diced softened butter, roughly chopped dates, boiling water, and instant coffee granules. Stir to combine and leave the mixture for 30 minutes to allow the butter to melt and the dates to soften completely.
  3. Add Sugars and Eggs: Stir in the caster sugar and dark muscovado sugar into the date mixture until well combined and any lumps of brown sugar dissolve. Then add the lightly beaten eggs and mix thoroughly to combine all the wet ingredients.
  4. Incorporate Dry Ingredients: Sift the self-raising flour, baking powder, and a pinch of salt into the wet mixture. Fold gently and mix until the batter is smooth and uniform in texture. Add all but 1 tablespoon of the chopped walnuts and fold through the batter.
  5. Assemble in Tin: Pour the batter into the prepared loaf tin and spread it out evenly with a spatula or the back of a spoon. Scatter the remaining chopped walnuts and sprinkle the tablespoon of demerara sugar evenly over the top to create a crunchy topping.
  6. Bake the Cake: Place the tin on the middle shelf of the preheated oven and bake at 180C/160C Fan/Gas 4 for 30 minutes. Then reduce the oven temperature to 170C/150C Fan/Gas 3 and bake for an additional 25–30 minutes. Check doneness by inserting a wooden skewer into the center; it should come out clean. If the cake browns too quickly, loosely cover with foil or baking paper to prevent burning.
  7. Cool and Serve: Remove the cake from the oven and let it cool in the tin for 3–4 minutes. Carefully lift the cake out using the baking paper and transfer it to a wire cooling rack to cool completely before slicing and serving.

Notes

  • The instant coffee granules enhance the date flavor but can be omitted for a milder taste.
  • Ensure the dates are soft and pitted for the best texture; soak dry dates in hot water if necessary.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This cake freezes well; wrap tightly and freeze for up to 2 months.
  • Use a good quality self-raising flour for proper rise and texture.

Find it online: https://bitezly.com/date-and-walnut-cake-recipe/