Delia Smith Date And Walnut Cake

I can still remember the first time I made a date and walnut cake with my nan — the soft plop of dates into a chipped mixing bowl, the smell of butter warming under her gentle stirring hand, and the clink of walnuts she’d crack open on the back step. This cake — Delia Smith’s Date and Walnut Cake — brings me straight back to those quiet Sundays. It’s simple, yes, but full of character: rich with dark muscovado, sweet from softened dates, and lifted by that surprise whisper of coffee. It’s exactly the kind of loaf cake that doesn’t shout but sits patiently on the counter, waiting for you with a cup of tea.

Ingredients List

• 100g unsalted butter, diced and softened — rich base for moisture and flavour.
• 250g soft dates, pitted and roughly chopped — they melt into the batter for natural sweetness.
• 150ml boiling water — softens the dates and helps bloom the coffee.
• 1 tsp instant coffee granules — brings out the deep toffee flavour of the dates.
• 75g caster sugar
• 55g dark muscovado sugar — adds depth and molasses warmth.
• 2 medium free-range eggs, lightly beaten
• 225g self-raising flour — for a light, fluffy crumb.
• 1 tsp baking powder — just a bit extra lift.
• Pinch of salt
• 100g walnuts, roughly chopped — earthy crunch in every bite.
• 1 tbsp demerara sugar — for that golden, crisp top.

How to Make It (Instructions)

1. Preheat your oven to 180°C (160°C fan) / Gas 4.
2. Butter and line a 900g (2lb) loaf tin — don’t skip lining it. This cake likes to stick.
3. In a large bowl, mix together butter, chopped dates, boiling water, and coffee granules. Stir gently until the butter melts. Leave to sit for 30 minutes so the dates soften fully.
4. Stir in both the caster and muscovado sugars. Break up any lumpy brown sugar.
5. Add the beaten eggs and stir until the mixture looks glossy and unified.
6. In a separate bowl, sift together the flour, baking powder, and a pinch of salt.
7. Fold the dry mix into the wet ingredients. Don’t overmix — just until you don’t see flour.
8. Stir in most of the walnuts, reserving a tablespoon for topping.
9. Pour into the tin, smooth the top, and scatter with the remaining walnuts and demerara sugar.
10. Bake for 30 minutes, then reduce the oven to 170°C (150°C fan) / Gas 3, and bake for another 25–30 minutes, or until a skewer comes out clean.
11. If the top gets too brown, cover loosely with foil.
12. Let it rest in the tin for 5 minutes, then transfer to a rack to cool fully.

I once forgot to reduce the temperature halfway through. It came out… dramatic. Still edible though — like a crunchy toffee brick.

Common Mistakes

Why is my cake dry?
Most likely overbaked or too much flour. Use a skewer to check, and measure flour by weight if you can.

Can I skip the coffee?
You can, but don’t! It deepens the date flavour — you won’t taste ‘coffee’ as such.

My cake sank in the middle — why?
Usually from opening the oven too early or underbaking. Be patient — it’s a dense loaf and needs its full time.

Why does it crumble when sliced?
It’s best fully cooled before cutting. I’ve hacked into it warm many a time, only to regret the mess (but not the taste).

Storage Tips

• Room Temp: Wrap tightly in foil or store in an airtight tin. Keeps well for 3–4 days.
• Fridge: Not needed unless your kitchen’s warm. If you do, let it come back to room temp before serving.
• Freezer: Freeze slices or the whole cooled loaf wrapped in cling film and foil — up to 3 months. Thaw overnight.

What to Serve With It

• Whipped cream or clotted cream — for something silky and cool alongside the warm loaf.
• Vanilla ice cream — turns this into a rustic dessert.
• Black tea or coffee — plays off the earthy walnut and molasses beautifully. No fancy lattes needed — builder’s brew is perfect.

FAQ Section

Can I make this gluten-free?
Yes, use a gluten-free self-raising blend. Add a teaspoon of xanthan gum to help bind it.

Is this recipe suitable for vegans?
Not as-is, but you can substitute plant-based butter, use flax eggs, and make sure your sugar is vegan-friendly.

Can I use dried dates instead of soft?
You can, but soak them in hot water for 15 minutes longer to soften them up.

Can I bake this as muffins?
Absolutely! Just reduce baking time to about 20–25 minutes, checking for doneness.

Try More Recipes:

• Delia Smith Stuffed Pork Tenderloin
• Delia Pork And Apricot Casserole
• Delia Smith Salmon Lasagne
• Delia Smith Vinaigrette Dressing