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.