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Date And Walnut Cake

A moist and delicious cake that perfectly balances the rich flavors of dates with the crunch of walnuts, making it a perfect treat for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup chopped dates
  • 1 cup chopped walnuts
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter (room temperature)
  • 2 large eggs (lightly beaten)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or line it with parchment paper.
  2. In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
  3. Gradually add in the lightly beaten eggs and vanilla extract, mixing until well combined.
  4. In a separate bowl, combine all-purpose flour, baking powder, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, mixing gently until just incorporated.
  5. Fold in the chopped dates and walnuts until evenly distributed.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top. Bake for about 40 minutes, or until golden brown and a toothpick inserted comes out clean.
  2. Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.

Notes

For an alternative flavor, try using chopped pecans instead of walnuts. Remember to avoid overmixing the batter once flour is added. Store the cake in an airtight container for up to three days at room temperature or refrigerate for about a week; it can also be frozen for up to three months.