Mary Berry Date And Walnut Cake

This Mary Berry Date and Walnut Cake is truly a standout, especially if you’re looking for the best moist and easy Date and Walnut Cake recipe from the UK.

This moist Date and Walnut Cake loaf is made with dates, walnuts, self-raising flour, and light muscovado sugar. This moist loaf pairs wonderfully with a cup of hot tea or coffee, Plus you can freeze this cake loaf for up to 3 months.

Date And Walnut Cake

• 200g soft dates, pitted and roughly chopped
• 125g unsalted butter, cubed and softened, plus extra for the tin
• ½ tsp bicarbonate of soda
• 150g light muscovado sugar
• 2 eggs
• 1 tsp baking powder
• 225g self-raising flour
• 100g walnuts, roughly chopped
• 1 tbsp icing sugar

How To Make Date And Walnut Cake

1. Preheat and Prepare: Heat your oven to 180C/160C fan/gas 4. Butter a 2lb loaf tin and line it with baking parchment. In a large bowl, mix the butter, dates, and bicarbonate of soda. Add 150ml boiling water, stir until the butter melts, and let it sit for 20 minutes.
2. Mix Wet Ingredients: Whisk in the sugar until smooth. Gradually add the eggs and whisk until combined.
3. Add Dry Ingredients: Beat in the baking powder and flour along with a pinch of sea salt. Make sure there are no lumps and the mixture is smooth.
4. Add Walnuts and Pour: Fold three-quarters of the chopped walnuts into the mixture. Pour this into your prepared loaf tin. Sprinkle the remaining walnuts on top.
5. Bake and Cool: Bake for 20 minutes. Then reduce the oven temperature to 170C/150C fan/gas 3 and bake for another 45-50 minutes. Check with a skewer; if it comes out clean, it’s done. Let it cool in the tin for 15 minutes before transferring to a cooling rack.

Recipe Tips

1. Soften Dates: Make sure to let the dates sit in the hot water mixture for at least 20 minutes to soften them. This ensures a moist loaf.
2. Check Doneness: Use a skewer to check if the loaf is done. If it comes out clean, your loaf is ready to come out of the oven.
3. Cooling: Allow the loaf to cool in the tin for at least 15 minutes before transferring it to a cooling rack. This makes it easier to slice.
4. Icing Sugar: A light dusting of icing sugar not only adds a sweet touch but also makes the loaf look more appealing.
5. Nut Variation: If you’re out of walnuts, you can substitute them with pecans or almonds.

How To Serve Date And Walnut Cake

1. Slice and Serve: Once the loaf has cooled down, slice it into even pieces.
2. With Tea or Coffee: This loaf pairs excellently with a cup of hot tea or coffee.
3. Cream Cheese: For an extra layer of flavor, you can spread a thin layer of cream cheese on a slice.
4. Ice Cream: A scoop of vanilla ice cream can make it a delightful dessert.
5. Fruit Compote: A side of apple or berry compote can add a tangy contrast to the sweet and nutty loaf.

How Long Does Date And Walnut Cake Last

If you store the cake at room temperature in an airtight container, it should last for about 3 to 4 days. Make sure to keep it in a cool, dry place away from direct sunlight.

If you prefer to keep it in the fridge, it can last up to a week. Again, use an airtight container to keep it fresh and to prevent it from absorbing any odors from the fridge.

Can You Freeze Date And Walnut Cake

Yes, you can freeze the Date & Walnut Loaf for up to 3 months. Here’s how:

1. Cool Completely: Make sure the loaf is completely cool before you prepare it for freezing.
2. Slice or Whole: You can either freeze the loaf as a whole or slice it into portions.
3. Wrap Tightly: Wrap the loaf or slices tightly in cling film or aluminum foil.
4. Airtight Container: Place the wrapped loaf or slices in an airtight container or a resealable freezer bag.
5. Label and Freeze: Label the container with the date and freeze. The loaf can be frozen for up to three months.
6. Thawing: Thaw the loaf overnight in the refrigerator and bring it to room temperature before serving.

Try More Mary Berry Cake Recipes:

• Mary Berry Lemon And Blueberry Cake
• Mary Berry Apple And Sultana Cake
• Lemon Courgette Cake
• Lime And Coconut Cake
• Mary Berry Pear Cake
• Mars Bar Cake

Mary Berry Date And Walnut Cake

Author: Hamdi Saidani Cooking Method:Baking Cuisine:Uk Courses:Cake, Breakfast

Prep time: 20 minutesCook time:1 hour 10 minutesServings:8 servingsCalories:479 kcal

Description

This Mary Berry Date and Walnut Cake is truly a standout, especially if you’re looking for the best moist and easy Date and Walnut Cake recipe from the UK.

This moist Date and Walnut Cake loaf is made with dates, walnuts, self-raising flour, and light muscovado sugar. This moist loaf pairs wonderfully with a cup of hot tea or coffee, Plus you can freeze this cake loaf for up to 3 months.

Mary Berry Date And Walnut Cake Ingredients

• 200g soft dates, pitted and roughly chopped
• 125g unsalted butter, cubed and softened, plus extra for the tin
• ½ tsp bicarbonate of soda
• 150g light muscovado sugar
• 2 eggs
• 1 tsp baking powder
• 225g self-raising flour
• 100g walnuts, roughly chopped
• 1 tbsp icing sugar

How To Make Mary Berry Date And Walnut Cake

1. Heat your oven to 180C/160C fan/gas 4. Butter a 2lb loaf tin and line it with baking parchment. In a large bowl, mix the butter, dates, and bicarbonate of soda. Add 150ml boiling water, stir until the butter melts, and let it sit for 20 minutes.
2. Whisk in the sugar until smooth. Gradually add the eggs and whisk until combined.
3. Beat in the baking powder and flour along with a pinch of sea salt. Make sure there are no lumps and the mixture is smooth.
4. Fold three-quarters of the chopped walnuts into the mixture. Pour this into your prepared loaf tin. Sprinkle the remaining walnuts on top.
5. Bake for 20 minutes. Then reduce the oven temperature to 170C/150C fan/gas 3 and bake for another 45-50 minutes. Check with a skewer; if it comes out clean, it’s done. Let it cool in the tin for 15 minutes before transferring to a cooling rack.

Keywords:mary berry date and walnut cake, moist date and walnut cake, old-fashioned date and walnut cake, easy date and walnut cake, date and walnut cake bbc