An old classic cake flavoured with dried pitted dates and walnuts. It originated from date and walnut bread, hence it is commonly baked in a loaf pan. My husband is fond of dates and walnuts and this is his favourite cake, one that I bake for him very often. A tea time delight, moist with the right sweetness from the dates and nuttiness from the walnuts.
Like any old-fashioned cake, the recipe for this cake has equal amounts of butter, sugar and flour. The dried dates are soaked in warm water to soften the outer skin and then dusted with some flour to prevent them from sinking during baking. Light brown sugar and molasses imparts the dark colour to the cake. This cake is suitable for any occasion, especially for Christmas and a perfect substitute to the rich fruit cake.
Dried dates are a powerhouse of vitamins, minerals and antioxidants. They are rich in dietary fibre and act as a natural laxative. Promotes cardiovascular health and helps fight bad cholesterol. Good source of energy, iron and calcium. Nourishes the hair and rejuvenates the skin. A healthy snack with high amounts of natural sugars but with a low glycemic index, beneficial for overall health.
Like any old-fashioned cake, the recipe for this cake has equal amounts of butter, sugar and flour. The dried dates are soaked in warm water to soften the outer skin and then dusted with some flour to prevent them from sinking during baking. Light brown sugar and molasses imparts the dark colour to the cake. This cake is suitable for any occasion, especially for Christmas and a perfect substitute to the rich fruit cake.
Dried dates are a powerhouse of vitamins, minerals and antioxidants. They are rich in dietary fibre and act as a natural laxative. Promotes cardiovascular health and helps fight bad cholesterol. Good source of energy, iron and calcium. Nourishes the hair and rejuvenates the skin. A healthy snack with high amounts of natural sugars but with a low glycemic index, beneficial for overall health.
Date & Walnut Cake
(Serves 8)
You will need a loaf pan of 9" x 5" x 3"
Ingredients:
1 cup margarine or butter
1 cup light brown sugar
1 cup all purpose flour or maida
1 cup pitted dates
3/4 cup walnuts
3 eggs
1/4 teaspoon baking powder
1/2 teaspoon vanilla extract
1 to 2 tablespoons molasses
1 1/4 cups boiling water
Method:
Preheat oven to 350 F or 180 C.
Sift the dry ingredients; flour with baking powder.
Soak dates in boiling water for 5 minutes to soften outer skin. Drain well and discard water, chop dates into pieces. Dust dates with 1 tablespoon of measured flour, set aside.
Grease a loaf pan and dust with some flour.
With an electric hand beater, beat margarine and sugar till light and creamy. Add eggs, one at a time and continue beating. Gradually mix in the dry ingredients, vanilla essence and molasses. Using a spatula, fold in the dates and walnuts. Transfer batter into the prepared loaf pan.
Bake till a cake tester or toothpick inserted in the centre comes out clean, around 40 to 45 minutes.
Note:
(Serves 8)
You will need a loaf pan of 9" x 5" x 3"
Ingredients:
1 cup margarine or butter
1 cup light brown sugar
1 cup all purpose flour or maida
1 cup pitted dates
3/4 cup walnuts
3 eggs
1/4 teaspoon baking powder
1/2 teaspoon vanilla extract
1 to 2 tablespoons molasses
1 1/4 cups boiling water
Method:
Preheat oven to 350 F or 180 C.
Sift the dry ingredients; flour with baking powder.
Soak dates in boiling water for 5 minutes to soften outer skin. Drain well and discard water, chop dates into pieces. Dust dates with 1 tablespoon of measured flour, set aside.
Grease a loaf pan and dust with some flour.
With an electric hand beater, beat margarine and sugar till light and creamy. Add eggs, one at a time and continue beating. Gradually mix in the dry ingredients, vanilla essence and molasses. Using a spatula, fold in the dates and walnuts. Transfer batter into the prepared loaf pan.
Bake till a cake tester or toothpick inserted in the centre comes out clean, around 40 to 45 minutes.
Note:
- Depending how dark you like the cake, add 1 or 2 tablespoons of molasses.
- Molasses is a thick, dark brown syrup obtained from raw sugar during the refining process. If you cannot find molasses, substitute with caramel syrup made with sugar and water, cool and then add to the batter or it will crystallize. Ensure that the syrup is thick and not thin, which may affect the consistency of the batter.