Mary Berry’s Date and Walnut Cake is made with dates, walnuts, butter, muscovado sugar, egg, and flour. This easy Date and Walnut Cake recipe creates a delicious dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 16 people.
Ingredients Needed
- 200ml / ¾ cup boiling water
- 175g / 1 cup semi-dried Medjool dates, stoned and chopped
- ¾ level tsp baking soda
- 55g / 4 tbsp butter, softened
- 175g / ½ cup + 1 tbsp light muscovado sugar
- 1 small egg, beaten
- 225g / 2 cups all-purpose flour
- ¾ level tsp baking powder
- 50g / ½ cup walnuts, chopped
How To Make Date And Walnut Cake
- Preheat the oven: Preheat the oven to 180°C (160°C fan) / 350°F (320°F convection). Grease an 8-inch square cake tin and line it with nonstick baking paper.
- Prepare the dates: Measure the boiling water, dates, and baking soda into a bowl. Let the mixture stand for 5 minutes.
- Cream butter and sugar: Cream the softened butter and light muscovado sugar together in a large bowl until light and fluffy. Beat in the egg, followed by the date mixture.
- Combine dry ingredients: Sift the flour with the baking powder. Fold it into the wet mixture, along with the chopped walnuts.
- Bake the cake: Pour the batter into the prepared cake tin and level the top. Bake for about 1 hour, or until a skewer inserted into the center comes out clean.
- Cool and serve: Turn the cake out of the tin, remove the baking paper, and cool completely on a wire rack. Cut into 16 squares to serve.
Recipe Tips
- Use soft dates: Make sure your Medjool dates are soft and moist. If they are a bit dry, soak them in warm water for a few minutes before chopping.
- Accurately measure ingredients: Weigh the butter, sugar, and flour for precise measurements. This ensures the cake has the right texture.
- Don’t skip the baking paper: Lining the tin with nonstick baking paper helps the cake release easily, preventing it from sticking or crumbling.
- Test for doneness: Insert a skewer in the center of the cake after 1 hour of baking. If it comes out clean, the cake is ready; if not, bake for another 5-10 minutes.
- Cool completely before slicing: Let the cake cool fully on a wire rack to avoid it breaking apart when you cut it into squares.
How To Store Leftovers?
- Refrigerate: Let the leftover Date and Walnut Cake cool completely to room temperature. Once cooled, place the cake in an airtight container and refrigerate it. It will stay fresh in the fridge for up to 5 days.
- Freeze: After the cake has cooled, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. The cake can be frozen for up to 3 months. To serve, thaw slices at room temperature for a few hours.
Nutrition Facts
Serving Size: 1 of 16 servings
- Calories: 479
- Total Fat: 21g
- Saturated Fat: 8g
- Cholesterol: 87mg
- Sodium: 350mg
- Potassium: 355mg
- Total Carbohydrate: 64g
- Dietary Fiber: 4g
- Sugars: 40g
- Protein: 7g
Try More Mary Berry Recipes:
- Mary Berry White Chocolate Muffins
- Mary Berry Boulangère Potatoes
- Mary Berry Cherry Madeira Cake
- Mary Berry Marshmallow Icing
Mary Berry Date And Walnut Cake
Description
Mary Berry’s Date and Walnut Cake is made with dates, walnuts, butter, muscovado sugar, egg, and flour. This easy Date and Walnut Cake recipe creates a delicious dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 16 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C (160°C fan) / 350°F (320°F convection). Grease an 8-inch square cake tin and line it with nonstick baking paper.
- Prepare the dates: Measure the boiling water, dates, and baking soda into a bowl. Let the mixture stand for 5 minutes.
- Cream butter and sugar: Cream the softened butter and light muscovado sugar together in a large bowl until light and fluffy. Beat in the egg, followed by the date mixture.
- Combine dry ingredients: Sift the flour with the baking powder. Fold it into the wet mixture, along with the chopped walnuts.
- Bake the cake: Pour the batter into the prepared cake tin and level the top. Bake for about 1 hour, or until a skewer inserted into the center comes out clean.
- Cool and serve: Turn the cake out of the tin, remove the baking paper, and cool completely on a wire rack. Cut into 16 squares to serve.
Notes
- Use soft dates: Make sure your Medjool dates are soft and moist. If they are a bit dry, soak them in warm water for a few minutes before chopping.
- Accurately measure ingredients: Weigh the butter, sugar, and flour for precise measurements. This ensures the cake has the right texture.
- Don’t skip the baking paper: Lining the tin with nonstick baking paper helps the cake release easily, preventing it from sticking or crumbling.
- Test for doneness: Insert a skewer in the center of the cake after 1 hour of baking. If it comes out clean, the cake is ready; if not, bake for another 5-10 minutes.
- Cool completely before slicing: Let the cake cool fully on a wire rack to avoid it breaking apart when you cut it into squares.
Mary Berry Date And Walnut Cake