Date and Walnut Cake – Gluten Free

date and walnut cake sliced on a cake rack with a buttered slice and fresh dates scattered

We grew up with date and walnut cake as it was one of Mums favourites. Moist, with a light crumb, loaded with dates and walnuts and scented with the mixed spice. Mum used to makes hers using cylinder cake tins which produced a golden roll cooled and spread with a generous swipe of hard butter. Yum! Date and walnut cake was often in the pantry for after school snacks. Perfect.

We grew up on a farm that had once been a nursery and had the most magnificent walnut tree. As children we were always climbing the long branches and playing games in the tree. Mum would dry the walnuts in the sun for a few days and then pop them in a bowl along with a nut cracker for snacking on.

Fresh versus dried dates 

Weʼve used fresh Medjool dates for this date and walnut cake as they have a rich caramel taste with a soft, chewy texture. Dried dates that you will find in the cooking isle in supermarkets generally need to be soaked in hot water for 10 minutes before using.

Freezing

Date and walnut cake freezes extremely well.

Walnuts

You can swap out the walnuts for pecans, Macadamia, hazelnuts or pistachio nuts.

If you love nuts in your cakes check out our  Italian lemon almond and white chocolate cake   for another fabulous cake recipe using nuts.

Whatʼs your favourite cake and nut recipe?

Leave a comment below and let us know!

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Date and walnut cake


  • Author: Recipe Winners
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 serves

Description

This moist date and walnut cake is easy to make and delicious. Eat plain or with a generous smear of butter!


Ingredients

  • 7 ounces (200 g) medjool dates pitted and choppedabout 10 dates
  • 1 cup cake flour (plain flour or all purpose flour) or gluten free flour
  • 1 teaspoon baking powder
  • 2 teaspoons mixed spice
  • 1/2 teaspoon salt
  • 3/4 cup vegetable oil
  • 1/2 cup light brown sugar
  • 1/4 cup honey
  • 2 large eggs
  • 2 teaspoons vanilla
  • 3/4 cup chopped walnuts or pecans

Instructions

  • preheat oven to 325 f (165 c)
  • lightly grease a 8-9 inch (20-22 cm) rectangular cake tin
  • whisk together oil, sugar, honey, eggs and vanilla
  • in a separate bowl mix together flour, baking powder, mixed spice and salt
  • add flour mixture to wet mixture and whisk together
  • fold through nuts and dates
  • mix thoroughly
  • pour mixture into bake
  • bake on middle shelf for 55-60 minutes
  • test in several spots with a skewer for doneness –see notes
  • place cake tin on a cake rack till cool
  • run a knife around the sides and release cake
  • serve and enjoy!

Notes

  • test cake with a skewer in several places as you may skewer a date
  • cake freezes well
  • Category: cakes and desserts
  • Method: mixing
  • Cuisine: Scottish

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