If you’re looking for a moist and flavorful cake that combines the rich sweetness of dates with the crunch of walnuts, this Date and Walnut Cake is a perfect choice. This delightful cake is not only easy to make but also packs a nutritional punch with the health benefits of dates and nuts. Ideal for serving at afternoon tea, as a comforting dessert, or even for breakfast, this cake is versatile and utterly satisfying. Let’s get baking!
Ingredients List
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup walnuts, chopped (plus extra for topping)
Substitutions: Use coconut oil instead of butter for a dairy-free version. You can also replace the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
Timing
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 55 minutes
This cake is quick to prepare and ready to enjoy in under an hour!
Step-by-Step Instructions
Step 1: Prepare the Dates
In a small bowl, combine the chopped dates with 1 cup of boiling water. Stir in the baking soda and set aside to cool slightly. This step helps soften the dates and enhances their sweetness.
Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. You can use an electric mixer or a whisk.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, then add the vanilla extract, mixing until everything is well combined.
Step 5: Combine Wet and Dry Ingredients
Gradually incorporate the date mixture into the creamed mixture, stirring gently. In another bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined—be careful not to overmix.
Step 6: Fold in the Walnuts
Gently fold in the chopped walnuts, reserving some for garnish if desired.
Step 7: Bake the Cake
Pour the batter into the prepared cake pan, smoothing the top. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Top with additional walnuts if desired for presentation before serving.
Nutritional Breakdown
| Nutrient | Per Slice (1/12 of cake) |
|---|---|
| Calories | 210 |
| Total Fat | 9g |
| Saturated Fat | 3g |
| Cholesterol | 45mg |
| Sodium | 120mg |
| Total Carbohydrates | 30g |
| Dietary Fiber | 2g |
| Protein | 3g |
This cake not only provides a delicious treat but also a source of fiber and healthy fats!
Healthy Variations & Substitutes
- Nut-Free Option: Omit walnuts or replace them with pumpkin seeds or sunflower seeds.
- Low-Sugar Version: Use dates as the main sweetener to minimize added sugars; reduce the amount of brown sugar as needed.
- Caramel Swirl: Add a swirl of caramel sauce to the batter for extra flavor and sweetness—just ensure it’s incorporated gently.
Serving Suggestions
This Date and Walnut Cake can be served with:
- A dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
- Freshly brewed tea or coffee for a delightful afternoon treat.
- A drizzle of honey or maple syrup for an added touch of sweetness.
Common Mistakes to Avoid
- Not Softening Butter: Ensure the butter is properly softened at room temperature for easy creaming.
- Overmixing the Batter: Mix until just combined to keep the cake tender and fluffy; overmixing can lead to a dense cake.
- Baking at Incorrect Temperature: Always ensure your oven is fully preheated to avoid uneven baking.
Storage & Prep Tips
Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap in plastic wrap and refrigerate for up to a week or freeze for up to 2 months.
You can prepare the cake batter a day in advance and store it in the refrigerator before baking for added convenience.
Conclusion
This Date and Walnut Cake is an easy, delicious, and nutritious option for any occasion. Its unique combination of flavors and textures will certainly be a hit with family and friends. Enjoy this cake as a wholesome snack or a charming dessert, and don’t forget to share the joy of baking!
FAQs
- Can I use fresh dates instead of dried ones?
Yes! Just ensure you remove the pits and chop them finely. You may need to adjust the amount of sugar in the recipe since fresh dates are naturally sweeter. - Can I make this cake in a different pan?
Absolutely! You can use a loaf pan or muffin tins, but adjust the baking time accordingly (about 20-25 minutes for muffins). - Is there a dairy-free option?
Yes! Replace the butter with coconut oil or a dairy-free margarine for a dairy-free version of this cake.