Date And Walnut Cake
A rich, moist cake featuring sweet dates and crunchy walnuts, perfect for teatime or special occasions, offering warm spices and comforting flavors.
Ingredients
Instructions
- Rub the margarine into the self-rising flour until the mixture resembles fine breadcrumbs.
- Add the chopped walnuts, chopped dates, sugar, mixed spice, and milk to the mixture and stir until well combined.
- Pour the batter into an 8-inch cake tin and smooth the top.
- Bake in an oven preheated to 325°F (160°C) for about 1 1/2 hours, or until a skewer inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you prefer a sweeter cake, you can increase the sugar by an ounce or two. Chopped pecans can be used in place of walnuts for a different texture. Ensure your dates are soft; if they are hard, soak them in warm water for 10 minutes before chopping.
Serving Suggestions
This cake pairs beautifully with a cup of tea or coffee, making it a perfect afternoon treat. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. For a festive touch, consider serving slices alongside Fruit Kabobs With Yogurt Dip for a colorful dessert spread.
Storage & Reheating
Store leftover Date and Walnut Cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Date And Walnut Cake contains roughly 706 calories, with 11g protein, 60g carbohydrates, and 51g fat. It is an excellent source of dietary fiber (31% of the Daily Value), vitamin C (27% of the Daily Value), and protein (22% of the Daily Value), and a good source of iron and potassium. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other nuts instead of walnuts?
Yes, you can substitute walnuts with pecans or almonds for a different flavor. Just ensure that the nuts are chopped to a similar size so they mix well into the batter.
What can I do if my cake is too dry?
If your cake turns out dry, you can try adding a bit more milk to the batter next time. Additionally, consider checking the baking time to avoid overbaking, as this can lead to a drier texture.
Can I freeze the Date and Walnut Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).