Description
This Date and Walnut Cake is a moist and flavorful loaf cake combining the natural sweetness of dates with the rich crunch of walnuts. Perfect for an afternoon tea or a comforting dessert, this cake features a tender crumb and nutty undertones that make each bite a delightful treat.
Ingredients
Scale
Wet Ingredients
- 1 cup chopped dates
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 cup sugar
- 2 tablespoons butter
- 1 egg
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped walnuts
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by greasing and flouring it to prevent sticking.
- Prepare date mixture: In a small bowl, combine the chopped dates with boiling water. Stir in the baking soda and let the mixture stand for about 5 minutes until the dates soften and the mixture cools slightly.
- Cream sugar, butter, and egg: In a large mixing bowl, beat together the sugar, butter, and egg until the mixture becomes smooth and creamy, which helps incorporate air for a tender crumb.
- Combine wet mixtures: Stir the prepared date mixture into the creamed sugar and butter blend, mixing well to combine all wet ingredients evenly.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent.
- Add dry ingredients to wet: Gradually fold the dry flour mixture into the date and butter mixture, stirring just until combined to avoid overmixing which could toughen the cake.
- Fold in walnuts: Gently fold in the chopped walnuts, ensuring they are well distributed throughout the batter.
- Bake the cake: Pour the batter evenly into the prepared loaf pan and place it in the preheated oven. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which helps maintain its moist texture.
Notes
- For extra moisture, you can soak the dates in hot water for a little longer.
- Be sure not to overmix the batter to keep the cake tender.
- Walnuts can be replaced with pecans or omitted for a nut-free version.
- Storing the cake in an airtight container will keep it fresh for up to 3 days.
- This cake freezes well—wrap it tightly before freezing and thaw before serving.
