Mary Berry Date and Walnut Cake
Ingredients
- 175 g Stoned dates
- 150 ml Boiling water to soften the dates
- 75 g Butter softened
- 100 g Boft brown sugar
- 2 Large eggs beaten
- 175 g Self-raising flour
- 1 tsp Baking powder
- 75 g Walnuts roughly chopped
- ½ tsp Ground cinnamon optional, for warmth
Instructions
- Preheat the oven to 180°C (160°C fan) / 350°F / Gas 4. Line a loaf tin with parchment paper.
- Soften the dates: Place chopped dates in a bowl, cover with boiling water, and leave to soak for 10 minutes. Drain any excess liquid.
- Cream butter and sugar: In a mixing bowl, beat butter and sugar until fluffy.
- Add eggs and dry ingredients: Beat in the eggs one at a time, then fold in flour, baking powder, and cinnamon.
- Stir in dates and walnuts: Gently fold in the softened dates and walnuts (and banana, if using).
- Bake: Spoon mixture into the prepared loaf tin and bake for 45–50 minutes, or until golden and a skewer comes out clean.
- Cool & serve: Allow to cool in the tin for 10 minutes before transferring to a wire rack. Slice and serve with butter or on its own.
Notes
For the Mary Berry Date and Walnut Cake (loaf size):
- The loaf usually yields 8–10 slices.
- This means it can comfortably serve 8–10 people (assuming one slice each).