Mary Berry’s Date and Walnut Cake is a classic British bake that combines the natural sweetness of dates with the nutty crunch of walnuts. This moist and flavorful cake is perfect for afternoon tea or as a delightful dessert. The rich combination of dates and walnuts creates a rustic, hearty texture that is both satisfying and indulgent.
Mary Berry Date and Walnut Cake
Mary Berry’s Date and Walnut Cake is her take on this traditional British tea cake, filled with plump dates and crunchy walnuts. The dates add sweetness and moisture, while the walnuts give the cake a satisfying texture and subtle nutty flavor. It’s a simple, old-fashioned bake that’s ideal for tea time or as a snack, showcasing Mary Berry’s expertise in creating cakes that are both comforting and delicious.
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Why You Should Try This Recipe
- Rich in flavor: The combination of sweet dates and earthy walnuts creates a beautifully balanced cake.
- Moist and dense: Thanks to the dates, the cake stays wonderfully moist with each bite.
- Perfect for tea time: This classic cake is an ideal companion to your afternoon tea.
- Simple ingredients: Uses pantry staples, making it an easy recipe to whip up anytime.
- Great for sharing: A lovely bake to bring to family gatherings or to enjoy with friends.
Ingredients Needed to Make Mary Berry’s Date and Walnut Cake
- Self-raising flour: 225g
- Butter: 100g, softened
- Light brown sugar: 175g
- Dates: 225g, chopped and pitted
- Walnuts: 100g, roughly chopped
- Eggs: 2 large
- Milk: 100ml
- Baking powder: 1 teaspoon
- Vanilla extract: 1 teaspoon
Equipment
- 900g (2lb) loaf tin
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
- Baking parchment
Instructions to Make Mary Berry’s Date and Walnut Cake
Step 1: Prepare the Cake Batter
- Cream the butter and sugar: In a large mixing bowl, beat together the softened butter and light brown sugar using an electric mixer or hand whisk until light and fluffy.
- Add the eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring each egg is fully incorporated before adding the next.
- Mix in the dry ingredients: Fold in the self-raising flour and baking powder gradually, alternating with the milk, until the mixture is smooth.
- Add dates and walnuts: Stir in the chopped dates and walnuts, ensuring they are evenly distributed throughout the batter.
Step 2: Prepare the Tin and Bake the Cake
- Preheat the oven: Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4.
- Prepare the loaf tin: Grease a 900g (2lb) loaf tin and line it with baking parchment.
- Pour the batter: Spoon the batter into the prepared tin and smooth the top with a spatula.
- Bake the cake: Place the tin in the preheated oven and bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
Step 3: Serve
- Slice and enjoy: Once the cake has cooled, slice and serve with a cup of tea or coffee. It’s perfect for an afternoon treat or a casual dessert.
What Goes Well With Mary Berry’s Date and Walnut Cake?
- Clotted cream: A dollop of clotted cream enhances the richness of the cake.
- Soft cheese spread: Serve with cream cheese or mascarpone for a tangy contrast.
- Hot tea or coffee: This cake is best enjoyed with a hot beverage.
- Honey drizzle: For extra sweetness, drizzle a little honey over the cake slices.
- Greek yogurt: Pair with a spoonful of plain or vanilla Greek yogurt for a light dessert.
Expert Tips for Making the Best Date and Walnut Cake
- Chop the dates finely: To ensure even distribution, chop the dates into small, bite-sized pieces.
- Don’t overmix: Fold the dry ingredients in gently to maintain a light and fluffy texture.
- Check doneness: Use a skewer to test if the cake is done. It should come out clean when the cake is fully baked.
- Use fresh walnuts: Ensure the walnuts are fresh for the best flavor and crunch.
- Serve at room temperature: This cake is best enjoyed at room temperature, allowing the flavors to fully develop.
Easy Variations of Mary Berry’s Date and Walnut Cake
- Add spices: Mix in a teaspoon of cinnamon or nutmeg for a warm, spiced version.
- Use pecans: Swap walnuts for pecans to add a different nutty flavor.
- Gluten-free option: Use a gluten-free flour blend to make this cake gluten-free.
- Add citrus zest: Incorporate the zest of an orange or lemon to add a citrusy note to the cake.
- Dried fruit variation: Add raisins or sultanas along with the dates for an extra fruity twist.
Best Practices to Store Mary Berry’s Date and Walnut Cake
- Refrigeration: Store the cake in an airtight container at room temperature for up to 4 days.
- Freezing: Wrap the cake tightly in cling film and foil, then freeze for up to 3 months. Thaw before serving.
Best Practices to Reheat Mary Berry’s Date and Walnut Cake
- Oven reheating: Warm slices of the cake in the oven at 150°C (300°F) for 5-10 minutes for a freshly baked taste.
- Microwave reheating: Reheat individual slices in the microwave for 15-20 seconds on medium power.
How Can I Make Date and Walnut Cake Healthier?
- Use whole-wheat flour: Swap some of the self-raising flour with whole-wheat flour for added fiber.
- Reduce sugar: You can reduce the sugar by about 25g for a less sweet version.
- Replace butter: Use a lower-fat spread or a plant-based butter substitute to cut down on calories.
- Add more fruits: Increase the amount of dates for extra natural sweetness.
Nutrition Value (per serving):
- Calories: 320 kcal
- Carbohydrates: 40g
- Protein: 6g
- Fat: 16g
- Fiber: 4g
FAQs
Can I freeze Mary Berry’s Date and Walnut Cake?
Yes, you can freeze Date and Walnut Cake. Wrap it tightly in cling film and foil, and store it in the freezer for up to 3 months. Thaw the cake at room temperature before serving for the best texture.
What kind of dates should I use for Date and Walnut Cake?
Medjool or Deglet Noor dates are ideal for Date and Walnut Cake. They are naturally sweet and moist, which helps to keep the cake soft and flavorful.
How do I keep my Date and Walnut Cake moist?
To keep your Date and Walnut Cake moist, make sure not to overbake it. Also, store the cake in an airtight container at room temperature to maintain its moisture for several days.
Can I make Date and Walnut Cake gluten-free?
Yes, you can make a gluten-free version by using a gluten-free self-raising flour blend. The rest of the ingredients remain the same, and the texture should still be moist and delicious.
Final Words
Mary Berry’s Date and Walnut Cake is a timeless classic, combining rich, sweet dates with crunchy walnuts for a cake that’s wonderfully moist and full of flavor.
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Print
Mary Berry Date And Walnut Cake
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Date and Walnut Cake is her take on this traditional British tea cake, filled with plump dates and crunchy walnuts. The dates add sweetness and moisture, while the walnuts give the cake a satisfying texture and subtle nutty flavor. It’s a simple, old-fashioned bake that’s ideal for tea time or as a snack, showcasing Mary Berry’s expertise in creating cakes that are both comforting and delicious.
Ingredients
- Self-raising flour: 225g
- Butter: 100g, softened
- Light brown sugar: 175g
- Dates: 225g, chopped and pitted
- Walnuts: 100g, roughly chopped
- Eggs: 2 large
- Milk: 100ml
- Baking powder: 1 teaspoon
- Vanilla extract: 1 teaspoon
Instructions
Step 1: Prepare the Cake Batter
- Cream the butter and sugar: In a large mixing bowl, beat together the softened butter and light brown sugar using an electric mixer or hand whisk until light and fluffy.
- Add the eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring each egg is fully incorporated before adding the next.
- Mix in the dry ingredients: Fold in the self-raising flour and baking powder gradually, alternating with the milk, until the mixture is smooth.
- Add dates and walnuts: Stir in the chopped dates and walnuts, ensuring they are evenly distributed throughout the batter.
Step 2: Prepare the Tin and Bake the Cake
- Preheat the oven: Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4.
- Prepare the loaf tin: Grease a 900g (2lb) loaf tin and line it with baking parchment.
- Pour the batter: Spoon the batter into the prepared tin and smooth the top with a spatula.
- Bake the cake: Place the tin in the preheated oven and bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
Step 3: Serve
- Slice and enjoy: Once the cake has cooled, slice and serve with a cup of tea or coffee. It’s perfect for an afternoon treat or a casual dessert.
