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Date and Walnut Cake

A moist, rich cake combining the natural sweetness of dates with the crunchiness of walnuts, perfect for family gatherings and cozy evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup pitted dates, chopped Ensure the dates are fresh and soft.
  • 1 cup walnuts, chopped Chop into smaller pieces for better distribution.
  • 1 cup all-purpose flour Sifted for a lighter texture.
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp baking powder Sifted with the flour.
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan with butter or cooking spray, and line the bottom with parchment paper for easy removal.
  3. In a bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
  4. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3-5 minutes).
  5. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  6. Gradually add the dry flour mixture to the wet ingredients, stirring until just combined.
  7. Gently fold in the chopped dates and walnuts until evenly distributed throughout the batter.
  8. Pour the batter into the prepared cake pan and smooth the top.
  9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve with a dusting of powdered sugar if desired.

Notes

Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. For freezing, wrap tightly in plastic and then in foil for up to three months. Reheat in the microwave for 10-15 seconds to refresh flavors.