Date and Walnut Cake
Dates and walnuts are a wonderful combination and absolutely delicious in a cake. This date and walnut cake batter use semolina which contributes to a wonderfully soft and moist texture. The recipe is simple and easy to make too.
I make this cake for Christmas almost every year along with my fruit cake, and marzipan fruitcake but it is popular at any time of the year especially when dates are in season.
Ingredients and substitutes
- Dates – I use mejhdool dates but any variety works perfectly with this cake.
- Semolina – also called rawa. Use the fine rawa/semolina. And, if you don’t have semolina subsitute with the same amount of all purpose flour. Of course, if you do use flour there would be no need to soak for 2 hours in between. Which means, you can preheat the oven at the beginning of the recipe.
- Butter – I like to use unsalted butter but you can use salted butter and omit salt in the recipe
- Sugar – today, I am using white sugar but light brown sugar does add a wonderful caramel flavor from the molasses
- Eggs – Use large eggs as this makes the cake moist and holds all the fruit and nuts together.
- Nuts – I am using walnuts because they are always the perfect combination with dates but feel free to use almonds or cashewe nuts as well.
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Equipment /Tools
- Mixing bowl
- Wooden spoon
- Spatula
- Cutting Board
- Kitchen Knife
- 8-inch round baking pan
- Baking tray
- Oven
Ingredients
- 1 lb (450 g) Dates Chopped into small pieces.
- 1¼ cup (280 g) Butter
- 1½ cup (300 g) Sugar
- 6 large (300 g) Eggs
- 1 cup (110 g) Walnuts Chopped into small pieces
Dry ingredients
- ⅔ cup (110 g) Semolina sujee or all-purpose flour
- 2 cups (250 g) All-purpose flour maida
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 tsp Vanilla extract
Instructions
- Pan – Grease, flour, and line an 8-inch baking pan or an 8 x 4-inch loaf pan with greaseproof paper
- Dates and Nuts – chop the dates into smaller pieces and dust them with flour (use 2 tbsp of flour from the recipe). Chop the walnuts into smaller pieces. Set aside. Pro tip – adding flour to the dates will prevent the dates from sinking to the bottom.
- Dry ingredients – In a bowl, combine the flour, baking powder, and salt.
- In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. Add the eggs one at a time followed by the vanilla extract.
- Add the semolina and combine well. Cover and leave to soak for 2 hours.Pro tip – resting the batter for 2 hours with the semolina is optional but if you do it will give the cake a softer texture.
- After two hours – preheat the oven at 325°F/ 165°C / Gas Mark 3
- Add the flour mixture to the batter followed by the dates and chopped walnuts.Pro tip – do not overmix, as overmixing will cause the dates and walnuts to sink at the bottom of the cake.
- Pour into the prepared baking pan. Bake in the preheated oven for 35 to 40 minutes or until a skewer inserted in the center comes clean
- When baked let cool in the pan for 10 minutes then invert onto a cooling rack and cool completely. Pro tip – taking it off the pan and cooling on the rack will prevent the cake from getting soggy on the bottom.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
