Delia Smith’s Date and Walnut Cake is made with soft dates, walnuts, unsalted butter, dark muscovado sugar, caster sugar, self-raising flour, and a hint of coffee. This delicious Date and Walnut Cake recipe creates a tasty dessert that takes about 1 hour and 45 minutes to prepare and can serve up to 10 people.
Delia Smith Date And Walnut Cake Ingredients
- 100g / 3½oz / 7 tbsp unsalted butter, diced and softened (plus extra for greasing)
- 250g / 9oz / 1⅔ cups soft dates, pitted and roughly chopped
- 150ml / 5fl oz / ⅔ cup boiling water
- 1 tsp instant coffee granules
- 75g / 2½oz / ⅓ cup caster sugar
- 55g / 2oz / ¼ cup dark muscovado sugar
- 2 medium free-range eggs, lightly beaten
- 225g / 8oz / 1¾ cups self-raising flour
- 1 tsp baking powder
- Pinch of salt
- 100g / 3½oz / ¾ cup walnuts, roughly chopped
- 1 tbsp demerara sugar
How To Make Delia Smith Date And Walnut Cake
- Preheat the oven: Preheat to 180°C/160°C Fan/350°F/Gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a strip of buttered baking paper.
- Prepare the date mixture: Combine the butter, dates, boiling water, and coffee granules in a large mixing bowl. Mix and leave for 30 minutes to allow the butter to melt and the dates to soften.
- Add the sugars: Stir in the caster and dark muscovado sugar until well combined, ensuring any lumps of brown sugar dissolve.
- Incorporate the eggs: Add the beaten eggs and mix until fully combined.
- Mix the dry ingredients: Sift the flour, baking powder, and salt into the bowl. Mix until smooth.
- Add the walnuts: Stir in all but 1 tablespoon of the chopped walnuts. Scoop the mixture into the prepared tin, spread level, and sprinkle the remaining walnuts and demerara sugar on top.
- Bake the cake: Bake on the middle shelf of the preheated oven for 30 minutes. Then reduce the temperature to 170°C/150°C Fan/325°F/Gas 3 and bake for another 25–30 minutes, or until a skewer inserted into the center comes out clean. Cover the top loosely with foil or baking paper if the cake browns too quickly.
- Cool the cake: Remove it from the oven, leave it in the tin for 3–4 minutes, then lift it out and cool completely on a wire rack.
Recipe Tips
- Soak the dates well: Ensure the dates are fully softened by soaking them in the boiling water and coffee mixture for the full 30 minutes. This helps create a moist and flavorful cake.
- Use room temperature butter: Make sure the butter is soft and at room temperature before mixing it with the dates. This ensures it melts evenly and blends smoothly.
- Don’t overmix the batter: Once you add the flour, mix just until everything is combined. Overmixing can make the cake dense instead of light and tender.
- Check for doneness: Insert a wooden skewer into the center of the cake towards the end of the baking time. If it comes out clean, the cake is done. If not, bake for a few more minutes and check again.
- Cover to prevent over-browning: If you notice the top of the cake browning too quickly, cover it loosely with foil or baking paper to avoid burning while the center continues to bake.
What To Serve With Date And Walnut Cake?
This moist Date and Walnut Cake pairs well with a dollop of whipped cream, a scoop of vanilla ice cream, a drizzle of caramel sauce, or a slice of cheddar cheese. It can also be served alongside a cup of coffee, a pot of tea, fresh berries, or a warm custard for a delicious dessert.
How To Store Leftovers Date And Walnut Cake?
- Refrigerate: First, let the leftover Date and Walnut Cake cool until it reaches room temperature. Once cooled, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the fridge for up to 5 days.
- Freeze: After the Date and Walnut Cake has cooled to room temperature, wrap it securely in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. Freeze for up to 3 months. Thaw the cake in the fridge overnight before enjoying it at room temperature.
Delia Smith Date And Walnut Cake Nutrition Facts
Serving Size: 1 slice (based on 10 Servings)
- Calories: 324
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 26mg
- Sodium: 170mg
- Potassium: 280mg
- Total Carbohydrate: 56g
- Dietary Fiber: 3g
- Sugars: 33g
- Protein: 4g
Try More Delia Smith Recipes:
- Delia Smith Parkin Recipe
- Delia Smith Cauliflower Cheese
- Delia Smith Jacket Potatoes
- Delia Smith Buttermilk Scones
Delia Smith Date And Walnut Cake
Description
Delia Smith’s Date and Walnut Cake is made with soft dates, walnuts, unsalted butter, dark muscovado sugar, caster sugar, self-raising flour, and a hint of coffee. This delicious Date and Walnut Cake recipe creates a tasty dessert that takes about 1 hour and 45 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Preheat the oven: Preheat to 180°C/160°C Fan/350°F/Gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a strip of buttered baking paper.
- Prepare the date mixture: Combine the butter, dates, boiling water, and coffee granules in a large mixing bowl. Mix and leave for 30 minutes to allow the butter to melt and the dates to soften.
- Add the sugars: Stir in the caster and dark muscovado sugar until well combined, ensuring any lumps of brown sugar dissolve.
- Incorporate the eggs: Add the beaten eggs and mix until fully combined.
- Mix the dry ingredients: Sift the flour, baking powder, and salt into the bowl. Mix until smooth.
- Add the walnuts: Stir in all but 1 tablespoon of the chopped walnuts. Scoop the mixture into the prepared tin, spread level, and sprinkle the remaining walnuts and demerara sugar on top.
- Bake the cake: Bake on the middle shelf of the preheated oven for 30 minutes. Then reduce the temperature to 170°C/150°C Fan/325°F/Gas 3 and bake for another 25–30 minutes, or until a skewer inserted into the center comes out clean. Cover the top loosely with foil or baking paper if the cake browns too quickly.
- Cool the cake: Remove it from the oven, leave it in the tin for 3–4 minutes, then lift it out and cool completely on a wire rack.
Notes
- Soak the dates well: Ensure the dates are fully softened by soaking them in the boiling water and coffee mixture for the full 30 minutes. This helps create a moist and flavorful cake.
- Use room temperature butter: Make sure the butter is soft and at room temperature before mixing it with the dates. This ensures it melts evenly and blends smoothly.
- Don’t overmix the batter: Once you add the flour, mix just until everything is combined. Overmixing can make the cake dense instead of light and tender.
- Check for doneness: Insert a wooden skewer into the center of the cake towards the end of the baking time. If it comes out clean, the cake is done. If not, bake for a few more minutes and check again.
- Cover to prevent over-browning: If you notice the top of the cake browning too quickly, cover it loosely with foil or baking paper to avoid burning while the center continues to bake.
Delia Smith Date And Walnut Cake