Moist Date And Walnut Cake Recipe
Moist date and walnut cake is more than just a nostalgic bake, it’s a timeless classic that fits modern kitchens just as well.
Ingredients
- 200 g Chopped pitted dates Soaked in boiling water for moisture
- 200 ml Boiling water Softens the dates
- 100 g Unsalted butter Softened for creaming
- 150 g Light brown sugar Adds depth of flavour and colour
- 2 Large eggs Room temperature for binding
- 200 g Self-raising flour Provides rise without baking powder
- 1 tsp Baking soda Helps break down date fibres
- 100 g Chopped walnuts Roughly chopped for texture
- 1 tsp Vanilla extract for a hint of sweetness
- ½ tsp Ground cinnamon adds warm spice (to taste)
Instructions
- Preheat the oven and line your loaf tin.
- Soak the chopped dates in boiling water and allow to stand for 10–15 minutes.200 g Chopped pitted dates
- Cream the softened butter and sugar in a mixing bowl until pale and fluffy.100 g Unsalted butter, 150 g Light brown sugar
- Beat in the eggs, one at a time, ensuring each is fully incorporated.2 Large eggs
- Sift the self-raising flour and gently fold it into the batter.200 g Self-raising flour
- Stir in the soaked dates (including the soaking water), vanilla extract, and cinnamon.200 ml Boiling water, 1 tsp Vanilla extract, ½ tsp Ground cinnamon, 1 tsp Baking soda
- Fold in the chopped walnuts last, to avoid overmixing.100 g Chopped walnuts
- Pour the mixture into the prepared tin and level the surface.
- Bake for 50–60 minutes or until a skewer inserted in the middle comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack.