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Mary Berry Date And Walnut Cake Loaf Recipe

Indulge in a slice of comfort with the delightful Date and Walnut Cake—a staple for those who cherish the sweet harmony of dates paired with the earthy crunch of walnuts. This cake brings together simplicity and classic flavours in a way that only a home-baked treat can. Perfect for your next tea break or as a splendid end to a meal, this cake promises to be a fuss-free experience suited for any baking skill level.

Taking inspiration from Mary Berry, this cake is a testament to her passion for accessible and sophisticated baking. Whether you’re a seasoned baker or trying your hand at it for the first time, this step-by-step guide will equip you with everything you need to create a moist and flavourful cake that’s bound to impress.

date and walnut cake loaf on a napkin with knife at the side

Ingredients

  • 90 g Butter (or baking spread)
  • 250 g Dates
  • 150 ml Boiling Water
  • 90 g Caster sugar
  • 1 Egg
  • 250 g self-Raising Flour
  • 1 tsp Baking Powder
  • 90 g Walnuts (roughly chopped) or any other type of nut

How to make a date and walnut cake loaf

  • Grease and line a 2lb loaf tin or 2 x 1lb tins. Preheat the oven to 180℃/160℃fan/Gas 4.
  • Put the dates in a bowl, pour over the measured water and leave for 15 minutes.
  • Combine the butter, sugar, egg, flour and baking powder in a large bowl and beat until blended. Add the walnuts and dates, plus the soaking liquid and stir.
  • Transfer to the tin and bake for 1¼ – 1½ hours or 35 -40 mins if using 1lb tins.
  • Leave it to cool in the tin for 5 minutes, then turn it out onto a wire rack. Peel off the baking paper and leave to cool completely.
  • Serve sliced with butter.

Why You’ll Love This Recipe

  • A beloved recipe for a date and walnut cake that’s perfect for any occasion, emitting a warm and homey vibe.
  • Bake with ease following detailed steps and handy baking tips to ensure a perfect cake every time.
  • Discover how to store and adapt this timeless recipe to suit your taste preferences or serve it in various appealing ways.

Mary Berry’s Classic Date and Walnut Cake

This scrumptious treat combines the sweetness of dates and the rich texture of walnuts, enveloped in a velvety batter of butter, sugar, and eggs, with a base of flour and a touch of baking powder.

Serving Your Mary Berry Date and Walnut Cake

Indulge in the comforting flavours this cake offers in a variety of delightful ways to brighten your day or enhance your gathering:

  • Enjoy a slice with a warm cuppa for a quintessential British teatime experience.
  • For a luxurious twist, add a spoonful of whipped cream or a scoop of vanilla ice cream to your plate.
  • Top your cake with a selection of fresh berries to introduce a vibrant, tangy edge to the rich, nutty flavour.
  • Consider a drizzle of smooth custard or a spread of cream cheese frosting for an extra layer of indulgence.

Alternative Takes on Mary Berry’s Date and Walnut Cake

Exploring new flavours can refresh the traditional date and walnut cake you know and love. Should you fancy a distinct nutty twist, consider replacing walnuts with the likes of pecans or hazelnuts – each brings its unique taste and crunch to the table.

You might also be keen to experiment with various dried fruits; think succulent cranberries, tangy apricots, or sweet figs that can introduce new textures and lively flavours to your bake.

To amplify your cake’s aroma and palatability, a smidgen of ground cloves or a dash of vanilla extract works wonders in the batter.

Contemplating a topping? A rich drizzle of caramel sauce, velvety melted chocolate, or a light scattering of desiccated coconut adds a final flourish of indulgence.

Should you prefer a plant-based alternative, trade traditional ingredients for coconut oil, a flaxseed mix, and a non-dairy milk of your choice such as almond or oat to enjoy a delightful vegan adaptation.

Try my sticky toffee pudding, it’s so good!

Tips and Tricks

For a sublime date and walnut cake, heed these clever strategies:

  • Opt for stone-free, finely diced dates like Medjool or Deglet Noor.
  • Feel free to swap walnuts with other nuts like pecans, almonds, or pistachios for varied texture.
  • For added warmth, introduce a teaspoon of spices like cinnamon, nutmeg, or cardamom.
  • Store your cake correctly to maintain freshness: Seal it tightly in an airtight container.

How to Preserve and Defrost Mary Berry’s Date and Walnut Cake

Properly storing your cake ensures it remains delicious for your next tea time. Here’s what to do:

  • For short-term storage: Encase the cake in aluminium foil, then put it inside an airtight tin. This way, it stays fresh at room temperature for about three days.
  • To freeze: First, wrap the cake snugly in cling film or aluminium foil. Next, place it inside a bag or box suitable for the freezer. It will keep well for approximately three months — don’t forget to mark the bag or box with today’s date and the cake’s name.
  • Thawing advice: When you’re ready to enjoy, shift the cake from the freezer to the refrigerator and leave it overnight. Alternatively, you can let it sit out for a few hours until it reaches room temperature.

Frequently Asked Questions

Choosing the Right Dates for Your Cake

You can opt for any variety of dates like Medjool or Deglet Noor to mix into your cake; ensure they’re stoneless and finely chopped.

Swapping Muscovado for Brown Sugar

Certainly, brown sugar can replace muscovado sugar. Keep in mind that muscovado imparts a deeper flavour, so consider enriching the brown sugar with a bit of treacle or honey for a similar richness.

Checking Cake Doneness

A simple method to see if your cake is baked is to poke it in the middle with a skewer or toothpick. Your cake is ready if it emerges without any mixture clinging to it.

Altering Cake for Vegan or Gluten-Free Diets

Making this cake suitable for vegans is easy: just use vegan spread in place of butter, flaxseed mixture instead of eggs, and a dairy-free milk alternative. And for a gluten-free version, substitute your standard flour for a gluten-free blend and include a pinch of xanthan gum for binding.

date and walnut cake loaf on a napkin with knife at the side

Mary Berry Date And Walnut Cake Recipe

Rachel
A delicious afternoon tea loaf with luscious dates and walnuts. Serve sliced with a spread of butter.
No ratings yet – be the first to rate this recipe
Prep Time 5 minutes
1 hour 30 minutes
Total Time 1 hour 35 minutes
Course Afternoon Tea
Cuisine British
Servings 12
Calories 271 kcal

Equipment

2lb Loaf tin or 2 x 1lb loaf tins

Ingredients
  

  • 90 g Butter (or baking spread)
  • 250 g Dates
  • 150 ml Boiling Water
  • 90 g Caster sugar
  • 1 Egg
  • 250 g self-Raising Flour
  • 1 tsp Baking Powder
  • 90 g Walnuts (roughly chopped)

Instructions
 

  • Grease and line a 2lb loaf tin. Preheat the oven to 180℃/160℃fan/Gas 4.
  • Put the dates in a bowl, pour over the measured water and leave for 15 minutes.
  • Combine the butter, sugar, egg, flour and baking powder in a large bowl and beat until blended. Add the walnuts and dates, plus the soaking liquid and stir.
  • Transfer to the tin and bake for 1¼ – 1½ hours.
  • Leave to cool in the tin for 5 minutes, then turn out onto a wire rack. Peel off the baking paper and leave to cool completely.
  • Serve sliced with butter.
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Nutrition

Calories: 271kcalCarbohydrates: 39gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 30mgSodium: 90mgPotassium: 198mgFiber: 3gSugar: 21gVitamin A: 211IUVitamin C: 0.2mgCalcium: 42mgIron: 1mg
Keyword Dried dates, loaf, walnuts
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