Date Cake With Walnuts And Raisin

Ingredients

• 175 g (1 cup)chopped dates
• 240 ml (1 cup)boiling water
• 200 g (1 cup)sugar
• 85 g (6 tbsp)butter
• 1egg, whisked
• 180 g (1½ cups)plain flour
• 1½ tspbaking powder
• ¼ tspbicarbonate of soda
• ¼ tspsalt
• ¾ tspcinnamon
• 120 g (1 cup)chopped walnuts
• 150 g (1 cup)raisins

Instructions

1. 1

   Soak the dates

   Pour the boiling water over the chopped dates and leave them to soften for 10 minutes. While they soak, mix the sugar, butter and whisked egg in a bowl until paste-like.

2. 2

   Add the flour

   Sift the flour into the mixture in three portions, mixing between each addition.

3. 3

   Mix the spices

   Stir in the salt, baking powder, bicarbonate of soda and cinnamon.

4. 4

   Fold in fruit

   Fold in the soaked dates, walnuts and raisins.

5. 5

   Prepare the pan

   Butter and flour a baking pan, then spoon in the cake batter.

6. 6

   Bake the cake

   Bake at 180°C for 35–40 minutes, adjusting for how your oven bakes.

7. 7

   Cool in the pan

   Leave the cake to cool before removing it from the pan.

8. 8

   Finish and serve

   Sprinkle powdered sugar or fruit of your choice over the top. Serve with coffee or tea.

What is date cake?

Date cake is a sweet, fruit-studded bake, with dates lending softness and a rich, caramel-like flavour. This version pairs them with walnuts, raisins and cinnamon for a substantial cake suited to a teatime slice.

Soaking the dates first helps soften them and distributes their flavour through the batter. The recipe has no specified regional origin, but it brings together familiar ingredients from home baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 950 calories, 13g protein, 146g carbs, 38g fat.

The flour, sugar, dates and raisins provide most of the carbohydrates, while butter and walnuts contribute much of the fat; the egg, flour and walnuts provide some protein. Balance a slice with plain yoghurt or fresh fruit rather than adding another rich topping.

Why soak the dates?

Soft dates: the 10-minute soak in boiling water makes the chopped fruit easier to fold through the batter and less likely to remain firm in the finished cake.

Keep the soaking water with the dates when folding them in; it is part of the soaking mixture and helps bring moisture into the cake.

Building the batter

Butter and sugar: mixing these with the egg until paste-like gives you the base for the cake. The method does not call for a separate creaming stage.

Sifted flour: add it in three portions and mix between each one to incorporate it gradually. Once the dry ingredients are in, stir only until combined.

Fruit, nuts and spice

Walnuts and raisins: fold them in with the dates so they are spread through the batter without being crushed.

Cinnamon: its warm flavour complements the dried fruit. Measure the baking powder, bicarbonate of soda and salt carefully so the cake rises and seasons evenly.

How to check it is baked

Oven timing: bake at 180°C for 35–40 minutes, as the recipe gives a range to account for differences between ovens.

Doneness: the cake should be set before you take it out. Let it cool in the pan before removing it, as the warm cake is more delicate.

Serving the cake

A light dusting of powdered sugar or a little fruit makes a simple finish. The recipe does not specify an amount, so add either to taste.

Serve a slice with coffee or tea. For a more rounded snack, pair it with plain yoghurt or fresh fruit.

Recipe notes & tips

• Chop the dates and walnuts to a similar size so they distribute well through the batter.
• Measure the boiling water before pouring it over the dates.
• Sift the flour in three batches, as directed, and mix between additions.
• Fold the fruit and nuts through gently to avoid overworking the batter.
• Start checking the cake at 35 minutes, since oven performance varies.
• Wait until the cake has cooled before trying to remove it from the pan.

Variations

• Extra cinnamon: add a little more cinnamon for a stronger spice flavour.
• Citrus lift: add finely grated orange zest to brighten the dried fruit.
• Pecan swap: replace the walnuts with chopped pecans for a different nut flavour.
• Date-only cake: replace the raisins with an equal amount of chopped dates.
• Fruit topping: finish with fresh fruit instead of powdered sugar, as suggested in the method.

Common mistakes to avoid

• Skipping the soak: the dates may stay firm, so give them the full 10 minutes in boiling water.
• Adding all the flour at once: it is harder to mix evenly, so sift it in three portions.
• Overmixing after the flour: the cake can become heavy, so stop once the ingredients are combined.
• Removing it while hot: the cake may break, so let it cool in the pan first.
• Baking by time alone: ovens vary, so check the cake as it approaches 35 minutes.

How to store

Once completely cool, store the cake in an airtight container at room temperature for up to 3 days. Reheat a slice briefly in the microwave if you prefer it warm.

Frequently asked questions