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Date and walnut cake

(107 ratings)
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Date and walnut cake
Date and walnut cake
  • Serves: 12

  • Prep time:

  • Cooking time:

    (plus 10 mins cooling)
  • Total time:

    (plus 10 mins cooling)
  • Skill level: Bit of effort

  • Costs: Mid-price

A real teatime treat - moist sponge dotted with dates and walnuts, topped with a creamy frosting. We defy you not to sneak a second slice!

Ingredients

  • 175g (6oz) dates, finely chopped
  • level teaspoon bicarbonate of soda
  • 60g (2oz) butter, softened
  • 175g (6oz) light muscovado sugar
  • 1 medium egg, beaten
  • 250g (8oz) self-raising flour
  • 60g (2oz) walnuts pieces, chopped
For the topping:
  • 125g (4oz) mascarpone or cream cheese
  • 30g (1oz) walnut pieces, roughly chopped
  • 20cm (8in) round cake tin, lined with Bakewell paper

This recipe was taken from the March 1939 issue of Women's Weekly

Method

  1. Set the oven to gas mark 4 or 180C. Put the dates and bicarbonate of soda in a bowl and pour over 200ml (7fl oz) boiling water. Leave for 5 mins.
  2. Cream the butter and sugar in a bowl, beat in the egg and then the date mixture, with the water. Fold in the flour and walnuts and stir lightly until well mixed. Spoon the mixture into the tin and smooth the top.
  3. Bake for 1-1 hours until risen, and a skewer when inserted comes out clean. Leave for 10 mins, then take out of the tin to cool on a wire rack. Spread mascarpone, or cream cheese, over cake and sprinkle with nuts.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 280(kcal)
  • Fat 14.0g
  • Saturates 6.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(107 ratings)

Your comments

Tom Dalziel

The baking time for this recipe is much too long. I baked for 30mins and it had already reached an internal temp of 98°C. Otherwise, this is a delicious recipe!

Diane Clarke

Most lovely cake I've made but would like to add more dates and walnuts but don't know if this would mess up recipe any help would be appreciated please

Stephen Meire Ben

How much water?

Carrie

This cake has a lovely taste and texture. Unfortunately the temperature and time are too high for too long resulting in a dry cake that is inevitability burnt on the outside. I added another egg lowered the temperature to gas mark 3 for 40 - 45 minutes. It was perfectly moist with a luscious taste and silky texture.

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