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A wooden board with a loaf cake.
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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.
Course Dessert
Cuisine Anglo-Indian, East-Indian, European, Indian
Keyword cake, cake recipe, christmas cake, date, fruitcake
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 2 hours
Total Time 3 hours 10 minutes
Servings 24 slices
Calories 294kcal
Cost $10

Equipment

  • Mixing bowl
  • Wooden spoon
  • Spatula
  • Cutting Board
  • Kitchen Knife
  • 8-inch round baking pan
  • Baking tray
  • Oven

Ingredients

  • 1 lb Dates Chopped into small pieces.
  • 1¼ cup Butter
  • 1½ cup Sugar
  • 6 large Eggs
  • 1 cup Walnuts Chopped into small pieces

Dry ingredients

  • ⅔ cup Semolina sujee or all-purpose flour
  • 2 cups All-purpose flour maida
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • 1 tsp Vanilla extract
US Customary - Metric

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.

Nutrition

Calories: 294kcal | Carbohydrates: 41g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 80mg | Sodium: 159mg | Potassium: 222mg | Fiber: 2g | Sugar: 26g | Vitamin A: 389IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg