Mary Berry's Date and Walnut Cake

Name: Mary Berry's Date and Walnut Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 loaf
Cuisine: British
Ingredients: 100g unsalted butter, plus extra for greasing; 250g soft dates, pitted and roughly chopped; 150ml boiling water; 1 tsp instant coffee granules; 75g caster sugar; 55g dark muscovado sugar; 2 medium free-range eggs, lightly beaten; 225g self-raising flour; 1 tsp baking powder; a pinch of salt; 100g walnuts, roughly chopped; 1 tbsp demerara sugar

Mary Berry's Date and Walnut Cake is a classic British cake that combines the sweetness of dates with the crunchy texture of walnuts, complemented by a hint of coffee. This cake is versatile, perfect for serving as a dessert topped with whipped cream or as a delightful accompaniment to your teatime. Originating from the renowned British cook, Mary Berry, this recipe offers a rich and moist texture that's sure to please any palate.

Ingredients for the Date and Walnut Cake

To make this delicious cake, you will need:

Unsalted butter: 100g, plus extra for greasing
Soft dates: 250g, pitted and roughly chopped
Boiling water: 150ml
Instant coffee granules: 1 tsp
Caster sugar: 75g
Dark muscovado sugar: 55g
Medium free-range eggs: 2, lightly beaten
Self-raising flour: 225g
Baking powder: 1 tsp
Salt: a pinch
Walnuts: 100g, roughly chopped
Demerara sugar: 1 tbsp

These quantities are designed to fit a 900g/2lb loaf tin.

Preparation Instructions

Preheat and Prepare: Start by heating your oven and preparing the loaf tin with butter and baking parchment.
Mix the Base: Combine butter, dates, boiling water, and coffee in a bowl. Allow the mixture to rest so the dates can soften.
Combine Sugars and Eggs: Incorporate both sugars into the date mixture, followed by the beaten eggs.
Add Flour and Walnuts: Sift in the flour and baking powder, adding most of the walnuts into the batter.
Bake: Pour the mixture into the loaf tin, sprinkle with remaining walnuts and demerara sugar, and bake. Check for doneness with a skewer before cooling on a rack.

Storage and Reheating

To Store: Allow the cake to cool completely before wrapping it in plastic wrap or storing it in an airtight container. It can be kept at room temperature for up to 3-4 days or in the fridge for up to a week.
To Freeze: Wrap the cake well and freeze for up to three months. Thaw overnight in the fridge before bringing to room temperature to serve.
To Reheat: If you'd like to warm up the cake, do so gently in the microwave or wrapped in foil in the oven.

Nutritional Information

Each serving of Mary Berry's Date and Walnut Cake provides approximately:

Calories: 278 kcal
Carbohydrates: 44.1g
Dietary Fiber: 2.9g
Sugars: 27.7g
Fat: 10g
Saturated Fat: 1.7g
Protein: 5.8g
Sodium: 21mg
Cholesterol: 20mg

These values are based on standard serving sizes and can vary depending on specific ingredient choices.

Frequently Asked Questions

How Can I Ensure My Cake Doesn't Dry Out? To keep the cake moist, avoid overbaking and consider adding a moistening ingredient like yogurt.
Can I Use Different Types of Dates? Medjool dates are recommended for their soft texture and sweetness, but other soft dates can also be used.
Can I Add Other Dried Fruits? Yes, feel free to experiment with adding raisins, apricots, or cranberries for added flavor and texture.

Conclusion

Mary Berry's Date and Walnut Cake is a perfect blend of sweet and nutty flavors, making it an ideal choice for any occasion, from afternoon tea to a dessert after dinner. Its moist texture, rich flavor, and easy preparation make it a must-try recipe for home bakers looking to impress. Enjoy this delightful cake with a cup of tea or coffee for the ultimate treat.

For the original recipe and more delicious treats, explore Mary Berry's extensive cookbook collection, which includes titles like "Mary Berry's Baking Bible" and "Baking with Mary Berry".