Best 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:

• 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 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!

WALNUT, DATE, BANANA AND HONEY CAKE

Steps:

• preheat oven to 160°C Line a 2 lb loaf tin with baking paper ang then grease.
• Tip the flour, cinnamon, butter, sugar, eggs, mashed bananas , chopped dates and 2 tbsp of honey in a processor. beat the mixture for 2 - 3 minutes, until well blended.
• Spoon into prepared tin and level the top. Scatter the walnut pieces over the top.
• bake 1 hour until it feels firm when pressed gently. if not bake a further 10 minutes.
• cool for 15 minutes then lift out of pan. Drizzle the honey on top.
• when cold cut into thick slices.

WICKLEWOOD'S SPICY GLUTEN FREE WALNUT AND DATE CAKE

Steps:

• Preheat oven to 180.
• Grease and lightly flour a 1lb loaf tin.
• Cut a length of greaseproof paper half the width of the loaf tin and twice the length, line the tin lengthways ensuring it overlaps at the ends.
• In a large bowl, cream together the butter and sugar until smooth, slowly add the beaten egg.
• Heat the milk in a saucepan, add the oil, syrup and treacle until melted, and then beat into the butter mixture, along with the 1 ½ oz chopped walnuts.
• Sift in the flour, baking powder and spices and mix well.
• In a pan, heat the dates, water, lemon zest and juice until boiling, reduce heat and simmer until soft.
• Remove from heat and puree with a blender until smooth.
• Place half of the cake mix in the bottom of the loaf tin, ensuring not to remove the lining paper, level with a palette knife.
• Spread the date puree over the cake mix, almost to the edges of the tin.
• Cover with the remaining cake mix.
• Bake for 25 mins, don't remove from tin.
• Mix all the topping ingredients together and sprinkle over the cooked cake, return to the oven and bake for a further 15-20 minutes.
• Leave to cool for 10 mins before using the overlapping greaseproof paper to remove the cake from tin and transferring to a cooling rack.

WHOLEMEAL DATE APPLE AND WALNUT CAKE

Steps:

• Grease a 20cm square cake tin, line with greaseproof paper, then grease the paper.
• Mix the flour, baking powder and cinnamon together in a bowl. Put the sugar, honey, dates (stoned and chopped) and apple juice in a pan and heat gently until the sugar has dissolved. Remove from the heat and leave to cool slightly, then add the flour with the oil. Beat until smooth. Add the eggs (beaten) and apples (peeled, cored and chopped) and mix thoroughly.
• Turn the mixture into the prepared tin, then sprinkle with the walnuts. Bake in a preheated moderate oven (180C/350F/Gas Mark 4) for 1hr to 1hr 15 mins until the cake springs back when lightly pressed in the centre. Turn out onto a wire rack, peel off the paper, turn the cake the right way up and leave to cool.
• To freeze: Wrap the cake in a polythene bag, seal and label and freeze for up to 4 months.
• To thaw and serve: Unwrap, place on a serving plate and leave to stand at room temperature for 4 hours.

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.

EGGLESS DATE AND WALNUT CAKE

Steps:

• Preheat oven to 350 degree F.
• Combine 1 and 3/4 cup flour and soda and sift 1-2 times.
• Mix oil and sugar using a blender.
• Add milk to it.
• Add dry ingredients to wet mixture.
• Coat the walnuts with the reserved 1/4 cup flour and add walnuts and flour mixture to the above. Stir the batter to incorporate the walnuts.
• Pour into a 8" cake pan and bake in the middle rack till toothpick comes clean. (approx 30-45 minutes).
• Let cool in pan and on rack before cutting the cake.
• The cake can be kept in the refrigerator for almost 2 weeks.