Date and walnut cake. The name itself evokes a sense of warmth, comfort, and old-fashioned goodness. It’s a classic for a reason: the moist, tender crumb studded with crunchy walnuts and the rich, caramel-like sweetness of dates is a combination that’s simply irresistible.
Whether you’re a seasoned baker or just starting out, this recipe will guide you through each step to create a date and walnut cake that will impress your family and friends. It’s the perfect treat to enjoy with a cup of tea on a cozy afternoon or to serve as a delightful dessert.
Ingredients You’ll Need for Baking Bliss:
For this recipe, you’ll need pantry staples and a few special ingredients to bring out the unique flavors of this classic cake:
- 225g pitted dates, roughly chopped
- 200ml water
- 1 teaspoon baking soda
- 115g unsalted butter, softened
- 175g granulated sugar
- 2 large eggs
- 225g self-rising flour
- 1 teaspoon vanilla extract
- 100g chopped walnuts, toasted
Optional but recommended:
- 1/2 teaspoon ground cinnamon (adds a warm, comforting flavor)
Tools You’ll Need:
- A 9-inch round cake pan
- Parchment paper
- Two mixing bowls (one large, one medium)
- An electric mixer (handheld or stand mixer works great)
- Measuring cups and spoons
- A rubber spatula
- A wire rack for cooling
Ingredients for Date and Walnut Cake
Step-by-Step Guide to Date and Walnut Cake Perfection:
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Prepare the Dates: In a medium saucepan, combine the chopped dates and water. Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes, or until the dates are very soft. Remove from heat and stir in the baking soda (it will foam slightly). Set aside to cool.
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Cream Together the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for creating a cake with a tender crumb.
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Incorporate the Eggs: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl to ensure all ingredients are well combined.
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Add the Dry Ingredients: In a separate bowl, whisk together the self-rising flour and ground cinnamon (if using). Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix!
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The Date and Walnut Magic: Add the cooled date mixture and vanilla extract to the batter. Mix until well incorporated. Gently fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
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Ready for the Oven: Grease and flour a 9-inch round cake pan and line the bottom with parchment paper. Pour the batter into the prepared pan and spread evenly.
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Bake to Perfection: Bake in a preheated oven at 180°C (350°F) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool Completely: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Pouring Date Cake Batter into a Pan
Tips and Tricks for Baking Success:
- Perfectly Chopped Dates: To prevent the dates from sticking together, toss them in a bit of flour before chopping.
- Toasting the Walnuts: Toasting the walnuts enhances their flavor and adds a delightful crunch to the cake. Simply spread them on a baking sheet and bake in a preheated oven at 180°C (350°F) for 5-7 minutes, or until fragrant.
- Don’t Overmix: Overmixing the batter can result in a tough cake. Mix until the ingredients are just combined.
- Testing for Doneness: Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, the cake is done. If it comes out with batter clinging to it, bake for a few more minutes.
- Cooling is Key: Allow the cake to cool completely before frosting or slicing to prevent it from crumbling.
FAQs about Making Date and Walnut Cake:
Q: Can I use regular flour instead of self-rising flour?
A: Yes, but you’ll need to add baking powder. For every 150g of plain flour, add 1 1/2 teaspoons of baking powder.
Q: Can I substitute the walnuts with other nuts?
A: Absolutely! Pecans, almonds, or hazelnuts would all be delicious substitutes.
Q: How should I store my date and walnut cake?
A: Store the cake in an airtight container at room temperature for up to 3 days.
Presentation is Everything:
While this cake is delicious on its own, you can elevate it to the next level with a simple glaze or frosting. A dusting of powdered sugar or a drizzle of melted chocolate would also be delicious.
For a more rustic look, simply slice the cake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Slice of Date and Walnut Cake
There you have it – a classic date and walnut cake recipe that’s as easy to make as it is delicious. Baking is a journey, and every cake tells a story. What story will your date and walnut cake tell? Share your baking adventures and photos with us in the comments below! And for more delicious cake recipes, be sure to check out our guides to making walnut date cake, Kvæfjordkake, and even Cistercian cake!
