Description
This Date and Walnut Cake is a moist, flavorful loaf cake featuring sweet, tender dates soaked in boiling water and soda, combined with crunchy walnuts for a delightful texture. Perfect for an afternoon tea or simple dessert, this cake has a rich, nutty taste and a tender crumb that’s easy to make with simple pantry ingredients.
Ingredients
Scale
Date Mixture
- 1 cup chopped dates
- 1 cup boiling water
- 1 teaspoon baking soda
Cake Batter
- 1 cup sugar
- 2 tablespoons butter, softened
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped walnuts
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan thoroughly to ensure the cake doesn’t stick.
- Soak Dates: In a small bowl, combine the chopped dates with boiling water. Stir in the baking soda and let the mixture stand for about 5 minutes to soften the dates and create a smooth base.
- Cream Sugar, Butter, and Egg: In a large mixing bowl, beat together the sugar, softened butter, and egg until the mixture becomes smooth and creamy for a light texture.
- Combine Date Mixture: Stir the soaked date mixture into the creamed sugar mixture, blending well to distribute the moisture and flavor evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine the leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, stirring gently just until the mixture is combined to avoid overmixing.
- Fold in Walnuts: Fold the chopped walnuts into the batter carefully to incorporate them evenly without deflating the batter.
- Pour and Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack and let it cool completely before slicing and serving.
Notes
- Make sure to chop the dates finely for even texture.
- Use unsalted butter and soften it for best creaming results.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Allow the cake to cool completely before slicing to prevent crumbling.
- You can toast the walnuts lightly for enhanced flavor before folding them in.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
