Description
A moist cake made with sweet dates and crunchy walnuts, perfect for any occasion.
Ingredients
- 200 g pitted dates, chopped (about 1 1/3 cups)
- 240 ml boiling water (1 cup)
- 1/2 tsp baking soda
- 115 g unsalted butter, softened (1/2 cup)
- 100 g brown sugar (1/2 cup, packed)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 190 g all-purpose flour (1 1/2 cups)
- 1 tsp baking powder
- 1/4 tsp salt
- 100 g chopped walnuts (1 cup)
- Optional Glaze: 50 g powdered sugar (1/3 cup)
- 1–2 tbsp milk or cream
- Dash of vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan.
- Combine the chopped dates with boiling water and stir in the baking soda. Let it sit for 10 minutes to soften.
- Cream together the butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract, cinnamon, and nutmeg.
- Stir the date mixture (with its liquid) into the wet ingredients until well combined.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients into the wet mixture, mixing just until incorporated.
- Fold in the chopped walnuts and pour the batter into the prepared pan, smoothing the top.
- Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- If using the glaze, mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake and serve.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.