Mary Berry Date And Walnut Cake

There’s something incredibly grounding about the smell of dates and coffee mingling in a warm kitchen. This cake reminds me of my mum’s handwriting on an old index card, stained with butter and stuck to the fridge with a magnet shaped like a strawberry. It’s one of those recipes that doesn’t shout for attention — it just feels like home.

Mary Berry’s Date and Walnut Cake is the kind of loaf you make when you need comfort, or when someone you love is coming round and you don’t want to fuss. It’s rich, but not over the top. Soft in the middle, a bit sticky from the dates, with those crunchy bits of walnut that keep it from being boring. Oh, and the tiny nudge of coffee — barely there but it lifts everything.

Why You’ll Love It

• It’s basically a hug in cake form — warm, soft, and deeply nostalgic.
• No fancy equipment or weird ingredients — just basics from the cupboard.
• The dates melt into the batter, so you get that deep caramel flavour without extra sugar bombs.
• You can freeze it, slice it, toast it, or eat it cold with butter — it’s a do-what-you-like loaf.
• Perfect for tea time, breakfast, or sneaky snacking when no one’s looking.
• It lasts beautifully for days (if it lasts at all!).

Ingredients

• 100g unsalted butter, diced and softened, plus extra for greasing
• 250g soft dates, pitted and roughly chopped
• 150ml boiling water
• 1 tsp instant coffee granules
• 75g caster sugar
• 55g dark muscovado sugar
• 2 medium eggs, lightly beaten
• 225g self-raising flour
• 1 tsp baking powder
• Pinch of salt
• 100g walnuts, roughly chopped
• 1 tbsp demerara sugar (for topping)

How to Make It

Soak the dates and get cosy:

Pop the chopped dates, butter, boiling water, and coffee granules into a large mixing bowl. Give it a gentle stir, then let it sit for 30 minutes. The dates go all soft and sticky and the butter melts down — smells amazing already.

Get your oven sorted:

While that’s happening, preheat your oven to 180°C (160°C fan) and grease a 2lb loaf tin. Line the bottom with baking paper if you’re fussy or if your tin’s a bit unreliable.

Mix in the sugars:

Once your date mixture is cool-ish, stir in both the caster sugar and the muscovado sugar. Make sure there are no sneaky lumps. Then add the eggs and mix until it all comes together — no need to overthink it.

Add the dry bits:

Sift the flour, baking powder, and salt into the bowl. Stir until smooth — it’ll be thick, like soft porridge. Fold in most of the walnuts, saving a few for the top.

Time for the tin:

Spoon the batter into your loaf tin and smooth the top. Sprinkle over the rest of the walnuts and the demerara sugar. That little sugary crunch on top is heavenly once baked.

Bake it low and slow:

Bake for 30 minutes, then turn the oven down to 170°C (150°C fan) and bake for another 25–30 minutes. If it starts browning too quickly, just lay a bit of foil on top. A skewer should come out clean — or with the odd sticky crumb — but not wet.

Let it cool (if you can wait):

Let it rest in the tin for 5 minutes before turning out onto a wire rack. Try to give it at least 30 minutes before slicing — or don’t, I’m not your boss.

Common Mistakes and How to Dodge Them

Why is my cake dry?
Probably overbaked it — next time, check with a skewer at the lower end of the baking window. Dates should keep it moist though!

Why did it sink in the middle?
Opening the oven too early or adding the eggs while the date mix was too hot — both culprits. Let it cool properly before mixing.

Can I skip the coffee?
Sure. It’s subtle, but if you’re not a fan, you can leave it out or swap it for vanilla.

My walnuts sank!
Toss them in a little flour before folding in — it helps suspend them in the batter.

Storage and Reheating

• Fridge: Not necessary — it’ll keep in a tin or airtight container for 3–4 days.
• Freezer: Wrap slices in cling film and freeze up to 3 months. Defrost on the counter.
• Reheating: Toast slices and smear with butter. Or microwave briefly with ice cream — wild, but lovely.

Frequently Asked Questions

Can I use other nuts?
Yes, pecans work beautifully, or even hazelnuts if you like that woody flavour.

Is it okay to add dried fruit?
Absolutely. Chopped apricots or a handful of raisins wouldn’t go amiss.

What if I don’t have muscovado sugar?
Brown sugar’s a fine swap. You’ll still get that warm molasses note.

Can I make it vegan?
Swap the butter for plant-based spread, the eggs for flax eggs, and double-check your sugar. It won’t be Mary’s exact cake, but it’ll still be lush.

Nutrition Facts (Per Serving)

• Calories: 278 kcal
• Fat: 10g
• Saturated Fat: 1.7g
• Carbs: 44.1g
• Sugars: 27.7g
• Fibre: 2.9g
• Protein: 5.8g
• Sodium: 21mg
• Cholesterol: 20mg

Try More Mary Berry Recipes:

• Mary Berry Manor House Cake Recipe
• Mary Berry Apricot Frangipane Tart
• Mary Berry Madeleine Recipe