Mary Berry’s Date and Walnut Cake is a recipe that truly resonates with my love for classic, comforting bakes.
This cake combines the natural sweetness of dates with the crunchy texture of walnuts in a moist, tender loaf that’s not overly sweet, making it perfect for any time of day.
It’s a recipe that Mary Berry, a cherished figure in the world of baking, has perfected over the years, and it reflects her signature approach to baking: simple, reliable, and utterly delicious.
What Goes Best with Mary Berry Date And Walnut Cake
I’ve found that this cake pairs wonderfully with a range of accompaniments.
For a hearty breakfast or brunch, it’s delightful with a dollop of creamy yogurt or a spread of butter on a warm slice.
In the afternoon, it becomes a sublime treat alongside a cup of tea or coffee, with the cake’s flavors enhancing the beverage’s warmth.
For a dessert twist, serving it with a scoop of vanilla ice cream or a drizzle of caramel sauce elevates the cake into a decadent treat.
Ingredients
To bake Mary Berry’s Date and Walnut Cake, you’ll need:
- 175g (6 oz) chopped dates
- 1 teaspoon bicarbonate of soda (baking soda)
- 75g (3 oz) unsalted butter, softened
- 150g (5 oz) light muscovado sugar or light brown sugar
- 2 large eggs, beaten
- 175g (6 oz) self-raising flour
- 1/2 teaspoon baking powder
- 100g (3.5 oz) walnuts, chopped (plus extra for decoration)
- 1 teaspoon vanilla extract
- Approximately 100ml (3.5 fl oz) milk
How to Prepare Mary Berry Date And Walnut Cake
- Preheat your oven to 180°C (350°F, Gas Mark 4). Grease and line a loaf tin with baking parchment.
- Prepare the Dates: In a bowl, pour 200ml (7 fl oz) boiling water over the chopped dates and stir in the bicarbonate of soda. Leave to cool.
- Cream Butter and Sugar: In a mixing bowl, cream together the butter and muscovado sugar until light and fluffy. Gradually add the beaten eggs, mixing well after each addition.
- Incorporate Dry Ingredients: Sift the self-raising flour and baking powder into the mixture. Fold in gently.
- Add Dates and Walnuts: Stir in the cooled date mixture, chopped walnuts, and vanilla extract. If the batter is too thick, add milk until it reaches a dropping consistency.
- Bake: Pour the batter into the prepared tin and smooth the top. Bake for 1 hour or until a skewer inserted into the center comes out clean. Allow to cool in the tin before transferring to a wire rack.
Mary Berry Date And Walnut Cake
Ingredients
- 175 g 6 oz chopped dates
- 1 teaspoon bicarbonate of soda baking soda
- 75 g 3 oz unsalted butter, softened
- 150 g 5 oz light muscovado sugar or light brown sugar
- 2 large eggs beaten
- 175 g 6 oz self-raising flour
- 1/2 teaspoon baking powder
- 100 g 3.5 oz walnuts, chopped (plus extra for decoration)
- 1 teaspoon vanilla extract
- Approximately 100ml 3.5 fl oz milk
Instructions
- Preheat your oven to 180°C (350°F, Gas Mark 4). Grease and line a loaf tin with baking parchment.
- Prepare the Dates: In a bowl, pour 200ml (7 fl oz) boiling water over the chopped dates and stir in the bicarbonate of soda. Leave to cool.
- Cream Butter and Sugar: In a mixing bowl, cream together the butter and muscovado sugar until light and fluffy. Gradually add the beaten eggs, mixing well after each addition.
- Incorporate Dry Ingredients: Sift the self-raising flour and baking powder into the mixture. Fold in gently.
- Add Dates and Walnuts: Stir in the cooled date mixture, chopped walnuts, and vanilla extract. If the batter is too thick, add milk until it reaches a dropping consistency.
- Bake: Pour the batter into the prepared tin and smooth the top. Bake for 1 hour or until a skewer inserted into the center comes out clean. Allow to cool in the tin before transferring to a wire rack.
Notes
How to Serve Mary Berry Date And Walnut Cake
This cake is best served at room temperature, sliced thickly. For an extra touch of indulgence, warm the slices slightly and pair with a pat of butter or a scoop of ice cream.
It’s a versatile cake that suits being the star of a tea table or a simple, comforting snack.
How to Reheat Mary Berry Date And Walnut Cake
- Microwave: Place a slice on a microwave-safe plate and heat on high for 10-20 seconds or until just warm.
- Oven: Preheat the oven to 160°C (320°F, Gas Mark 3). Wrap the cake or individual slices in aluminum foil and heat for about 10 minutes.
- Stovetop: This method isn’t typically recommended for cakes, as it can easily dry them out or burn them.
How to Store Leftovers of Mary Berry Date And Walnut Cake
Wrap the cake in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, or freeze it for up to 3 months. To freeze, wrap the cake securely in plastic wrap and then in foil to prevent freezer burn.
Frequently Asked Questions Regarding Mary Berry Date And Walnut Cake
- Can I use a different type of nut? Absolutely, pecans make a great substitute for walnuts in this recipe.
- What can I use instead of muscovado sugar? Dark brown sugar is a good alternative if muscovado sugar is unavailable.
- Can this cake be made gluten-free? Yes, by substituting the self-raising flour with a gluten-free self-raising blend.
Nutritional Information
A slice of Mary Berry’s Date and Walnut Cake contains approximately:
- Calories: 250-300
- Fat: 10-15g
- Saturated Fat: 4-6g
- Carbohydrates: 35-40g
- Sugars: 20-25g
- Protein: 4-5g
- Fiber: 2-3g
- Sodium: 100-150mg
These values are estimates and can vary based on the size of the slice and specific ingredients used. Despite its relatively high sugar content, this cake offers the nutritional benefits of dates and walnuts, including fiber, vitamins, and omega-3 fatty acids, making it a more nutritious option than many other cakes.
