Date and Walnut Cake recipe

Preparation Time: 40 minutes | Cooking Time: 70 minutes

Squishy and soft, this delightful date and walnut cake is low in fat but has a wonderfully rich, toffee like flavour and moist texture. Serve with plenty of vanilla custard.


  • 200g dates, stoned, chopped
  • 240ml boiling water
  • 140g light muscovado sugar
  • 280g plain flour
  • 2 tsp. baking powder
  • 1 1/2 tsp. mixed spice
  • 1/2 tsp. salt
  • 130g walnuts, chopped
  • 2 eggs
  • 1 tsp. bicarbonate of soda
  • 30g butter


  1. Put the dates, butter, bicarb and boiling water into a bowl. Stir until the butter melts then set to one side to cool.

  2. Preheat oven to 180C and grease and line a round cake tin, around 18cm.

  3. Whisk eggs and sugar together until pale and fluffy, then stir in the wet date mixture. Stir in the flour, baking powder, mixed spice and salt, then fold in the walnuts and spoon into the prepared cake tin.

  4. Bake for 60-70 minutes or until lightly risen or until a skewer inserted into the centre of the cake comes out clean.

This cake is best served warm, but if you chill it overnight, it'll turn fudgy in texture. Serves 6-8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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