Mary Berry Date And Walnut Cake
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.
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
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.
