Description
This Date and Walnut Cake is a moist, flavorful loaf combining sweet chopped dates and crunchy walnuts. Perfectly spiced and tender, it’s an easy-to-make treat that delights with its rich nuttiness and natural sweetness, ideal for afternoon tea or a comforting dessert.
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 and Prepare Pan: Preheat the oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan to prevent sticking.
- Soak Dates: Combine chopped dates and boiling water in a small bowl, stir in baking soda, and let stand for about 5 minutes to soften the dates and activate the soda.
- Cream Sugar, Butter, and Egg: In a large bowl, mix together sugar, butter, and egg until the mixture is smooth and creamy, creating a light base for the batter.
- Combine with Date Mixture: Stir the date and water mixture into the creamed sugar, butter, and egg, blending the flavors evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet date mixture, stirring just until combined to avoid overmixing which can toughen the cake.
- Add Walnuts: Gently fold in the chopped walnuts to introduce a crunchy texture and nutty flavor.
- Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean indicating doneness.
- Cool: Allow the cake to cool in the pan for 10 minutes to set before transferring it onto a wire rack to cool completely, ensuring it maintains its moist texture.
Notes
- For extra flavor, consider adding 1 teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients.
- Use chopped walnuts fresh or toast them lightly to enhance their flavor before folding into batter.
- Ensure dates are fresh for best moisture and sweetness; prune or soak longer if they seem dry.
- This cake stores well in an airtight container at room temperature for up to 3 days.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend designed for baking.
- Serve slightly warmed with butter or cream cheese spread for a delightful treat.
Nutrition
- Serving Size: 1 slice (about 1/8 of the loaf)
- Calories: 290
- Sugar: 20g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 4.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
