Best 7 Date And Walnut Cake Recipes

BRITISH DATE AND WALNUT LOAF CAKE

Steps:

• Place dates and margarine in a bowl with boiling water and baking soda. Gently mix with a wooden spoon until margarine has melted and dates are plumped up. Let cool to room temperature, at least 30 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Line a 2-pound loaf pan with parchment paper.
• Combine flour, brown sugar, and walnuts in a separate bowl. Add to bowl with the date mixture. Mix well with a wooden spoon. Add egg and mix in. Spoon mixture into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Let cool on a wire rack.

DATE AND WALNUT CAKE

Steps:

• Pre heat oven to 180c/350°F.
• Grease a 6" cake tin or 1 lb loaf tin, and line with greaseproof paper.
• Rub the butter into the flour so that it looks like breadcrumbs.
• Add the sugar, ground nuts, chopped nuts, dates and the spice. Mix well.
• Add the egg and milk stir with a spoon, do not beat the mixture.
• Transfer the mixture to the tin and top with a few nuts.
• Bake for 1.5 hour or until a tooth pick inserted into the centre comes out clean.
• Allow to cool in the tin for 10 mins and place on a wire rack. When cool peel off the paper.

DATE AND WALNUT LOAF

Steps:

• Preheat oven to 325 degrees. Grease a 9 x 5 x 3inch loaf pan. Place dates in a large bowl, sprinkle soda over dates and pour boiling water over top. Set aside for about 5-10 minutes to cool. In another bowl, mix together the flour, salt, sugar and walnuts. Beat the egg with the oil and add to the cooled date mixture. Stir in the dry ingredients and mix well.
• Pour batter into prepared pan. Bake for 50 minutes to 1 hour, or until bread begins to pull away from side of pan and center is done when tested. Set aside to cool and unmold.
• Meanwhile, in a small bowl, blend whipped cream cheese with sugar and lemon zest.
• To serve, slice the bread thin and top with a spoonful of cream cheese.

DATE AND WALNUT CAKE

Steps:

• Place the dates in a bowl with the butter and bicarbonate of soda. Pour over the boiling water and stir until the butter has melted. Set aside to cool.
• Preheat the oven to 180ºC (350ºF, gas mark 4). Lightly grease an 18 cm (7 in) round deep cake tin and line the bottom with baking parchment.
• Place the sugar and eggs in a large bowl and beat well to combine. Add the cooled date mixture, then sift in the flour, baking powder, mixed spice and salt. Add the walnuts and stir together until thoroughly mixed.
• Pour the mixture into the prepared tin and level the top. Bake for 1-1 1/4 hours or until the cake is risen and nicely browned and a skewer inserted in the centre comes out clean.
• Turn out onto a wire rack and leave to cool. The cake can be kept, wrapped in foil or stored in an airtight container, for up to 5 days.

DATE NUT LOAF CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a saucepan over medium heat, bring dates and water to a boil. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat and stir in baking soda. Let cool for 10 minutes.
• Place date mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in chopped walnuts. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve slices with Warm Sauce.
• To make Warm Sauce: In a saucepan over medium heat, combine 1/4 cup butter with cream and brown sugar. Heat, stirring constantly, until mixture boils and sugar is dissolved.

DATE AND WALNUT BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F, then both coat inside of a 12-cup Bundt pan with cooking spray & sprinkle with flour.
• FOR THE CAKE ~ Combine dates & water in medium bowl, then stir in baking soda.
• In a medium bowl, whisk together flour, baking powder & selt.
• In a large mixing bowl, beat together butter & brown sugar until smooth, about 3 minutes.
• Add eggs one at a time, beating well after each addition.
• Beat in vanilla & orange zest.
• At low speed, beat in flour mixture until just combined.
• Stir in walnuts & dates (with the liquid included).
• Spread into prepared Bundt pan & bake 45-55 minutes or until toothpick inserted in center comes out clean.
• Cool on wire rack 10 minutes.
• FOR THE SAUCE ~ Meanwhile, in a medium saucepan, bring cream & 1 1/2 cups of brown sugar to a boil, then reduce heat & simmer 5 minutes.
• Set aside & reserve 1 cup of sauce to brush over cake, then continue simmering remaining sauce for 10 more minutes to thicken.
• Stir in orange zest.
• After cooling for 10 minutes, invert cake onto wire rack.
• Poke holes all over with either a toothpick or a larger pick (I use a meat themometer!).
• Brush reserved cup of sauce over top of cake, then cool at least 45 minutes. [NOTE: Cake can be made up to 3 days ahead ~ Just cover & store at room temperature, while refrigerating the sauce.].
• When ready to serve, warm the sauce & enjoy!

DATE & WALNUT LOAF

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 2lb loaf tin (ours was 22 x 10cm and 6cm deep) and line with baking parchment. Put the butter, dates and bicarbonate of soda (which helps break down the dates) in a large bowl and add 150ml boiling water. Give it a stir so the butter melts, and leave to stand for around 20 mins until the dates have softened.
• Whisk in the sugar until smooth, then gradually whisk in the eggs until combined. Beat in the baking powder, flour and a pinch of sea salt until there are no lumps of flour left and it's smooth. Fold in three-quarters of the walnuts, then pour into the prepared tin. Sprinkle the remaining walnuts over the top.
• Bake for 20 mins, then turn the oven down to 170C/150C fan/gas 3 and cook for another 45-50 mins until golden brown and a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 15 mins, then transfer to a cooling rack to cool completely. Lightly dust with the icing sugar and serve in slices. Freeze whole or cut into slices, then place in an airtight container or divide between reusable freezer bags. Can be frozen for up to three months. Defrost thoroughly overnight.