Date and Walnut Cake

Date and walnut cake is an old-fashioned tea-time loaf that deserves its place back on the table. Soaking the dates in hot coffee and butter melts them to a natural caramel that keeps the crumb moist for days, while the walnuts give it backbone. It is the kind of unfussy bake that improves overnight and slices beautifully, whether for a lunchbox or a proper slab beside a cup of tea.

What is date and walnut cake?

Date and walnut cake is a traditional British teatime loaf — soft, sticky dates and toasted walnuts folded through a lightly spiced sponge. It is a proper old-fashioned bake: moist, not too sweet, and even better a day after baking. Serve it in thick slices, plain or with a little butter, alongside a cup of tea.

Why this works

• The dates are soaked, not just stirred in. Melting them in hot coffee and butter turns them to a fudgy paste that sweetens and moistens the cake naturally, with no need for extra fat or syrup.
• Muscovado alongside caster sugar. The dark muscovado brings a treacly, toffee depth that plain sugar cannot, and it is what gives the loaf its colour.
• A little coffee for depth. One teaspoon of instant does not make the cake taste of coffee; it simply rounds out and deepens the date flavour.

Ingredient notes and swaps

• Dates. Medjool are worth it for their soft, caramel flesh, but any pitted dates work well as long as you give them a proper soak.
• Walnuts. Toast them briefly for a deeper, nuttier flavour. Pecans make a fine swap.
• Coffee. It is there for depth, not flavour. Leave it out for a purely date-and-walnut loaf if you prefer.
• Sugar. The muscovado is where the character lives, so do not swap it all for caster.

Date and Walnut Cake

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Date and Walnut Cake is a satisfying rich treat featuring a tender crumb and deep, natural sweetness. It offers a prominent toffee or caramel flavour profile from the dates, perfectly balanced by the buttery, slightly earthy crunch of toasted walnuts

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 10 people

Course: Dessert, Snack

Cuisine: British

Calories: 470

Ingredients Method Nutrition Notes

Ingredients

  

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• 100g unsalted butter, plus extra for greasing
• 250g pitted Medjool dates, roughly chopped
• 150ml boiling water
• 1 tsp instant coffee granules
• 75g caster sugar
• 55g dark muscovado sugar
• 2 medium eggs, lightly beaten
• 225g self-raising flour
• 1 tsp baking powder
• Pinch of table salt
• 100g walnuts, roughly chopped
• 10g demerara sugar

Method

 

1. Preheat the oven to 160°C fan and line a 900g loaf tin base and ends with greased baking paper
2. Combine the butter, dates , boiling water and coffee granules in a large bowl and . leave to soak for 30 minutes. for the butter to melt and the dates to soften
3. Add the caster and muscovada sugars to the mixture and stir well to combine and to dissolve any lumpy brown sugar
4. Add the beaten eggs and mix well to combine thoroughly
5. Add the flour, baking powder and salt into the bowl and mix until smooth
6. Add all but 15g of the walnuts and mix again
7. Pour the mixture into the prepared loaf tin and scatter over the remaining walnuts and demerara sugar
8. Bake in the middle of the oven for 30 minutes,
9. Lower the oven to 150°C fan and bake for a further 25 minutes, or until a skewer inserted into the middle of the cake comes out clean
10. If you do not wish for the cake to brown too quickly cover loosel with tin foild for this final 25 minutes
11. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely.

Nutrition

Calories: 470kcalCarbohydrates: 52gProtein: 4gFat: 30gSaturated Fat: 8gSodium: 20mgFiber: 3gSugar: 44g

Notes

Medjool dates give the richest, stickiest result, but any good-quality soft dates work well.
Adding coffee deepens the caramel flavour without making the cake taste of coffee.
Store in an airtight tin for up to 5 days; the flavour improves after a day or two.

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Tips for success

• Give the dates their full soak so they break down completely; rushing this leaves chewy lumps in the crumb.
• Fold the flour in gently once it is added, as overmixing toughens the cake.
• Line the base and ends of the tin with greased paper so the loaf lifts out cleanly.
• Test with a skewer; a few moist crumbs are perfect, while wet batter means it needs a little longer.

Make ahead, storage and reheating

• Wrapped well, the cake keeps for up to five days and is arguably better on the second day.
• It freezes for up to three months, whole or in slices. Defrost at room temperature.
• A slice is lovely gently warmed, with a little salted butter.

What to serve it with

• A cup of tea is the traditional and still the finest partner.
• Spread slices with salted butter, or serve warm with a spoonful of clotted cream as a pudding.
• A little mascarpone and a drizzle of honey turns it into something smarter for guests.

FAQ

Can I make it without coffee? Yes. The coffee only deepens the flavour, so leave it out and the cake is still excellent.

Why did my cake sink in the middle? Usually underbaking or a little too much raising agent. Bake until a skewer comes out with just moist crumbs, and measure the baking powder level.

Can I freeze date and walnut cake? Yes, for up to three months, whole or sliced. Defrost at room temperature before serving.

What tin should I use? A 900g (2lb) loaf tin, lined on the base and ends, is ideal.

Try these next

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