This Mary Berry Date and Walnut Cake is a traditional and moist loaf, which calls for rich black treacle and chopped dates. It’s a classic tea bread that improves with age, ready in about 1 hour and 30 minutes.
Mary Berry Date and Walnut Cake Ingredients
- 250g (9oz) chopped dates (dried, pitted)
- 100g (4oz) butter (or margarine), cubed
- 250ml (9fl oz) boiling water
- 1 tsp bicarbonate of soda
- 250g (9oz) self-raising flour
- 1 tsp mixed spice (or pumpkin spice)
- 100g (4oz) light muscovado sugar (or soft brown sugar)
- 1 tbsp black treacle (molasses)
- 2 large eggs, beaten
- 50g (2oz) walnuts, chopped
How To Make Mary Berry Date and Walnut Cake
- Soak the dates: Place the chopped dates and the cubed butter into a large heatproof bowl. Pour over the boiling water. Stir until the butter begins to melt.
- Add the soda: Stir in the bicarbonate of soda. (The mixture may fizz slightly; this is normal). Leave the mixture to stand for 10–15 minutes until it has cooled down and the dates have softened.
- Prep the tin: Preheat the oven to 160°C (140°C Fan/Gas 3). Grease a 900g (2lb) loaf tin and line the base and sides with non-stick baking parchment.
- Combine ingredients: Once the date mixture is cool (lukewarm is fine), stir in the light muscovado sugar and black treacle. Mix well to dissolve the sugar.
- Add eggs: Beat in the eggs until combined.
- Fold in dry ingredients: Sift the self-raising flour and mixed spice into the bowl. Fold gently until just combined. Finally, stir in the chopped walnuts.
- Bake: Pour the batter into the prepared loaf tin. Bake for 1 hour 15 minutes to 1 hour 30 minutes.
- Check for doneness: The cake is ready when it is well-risen, dark golden brown, and a skewer inserted into the center comes out clean. If the top looks like it is browning too quickly, cover loosely with foil for the last 20 minutes.
- Cool: Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Recipe Tips
- The Soda Reaction: Adding bicarbonate of soda to the hot water and dates helps break down the tough skins of the dried fruit and darkens the color of the cake, giving it a rich, dark crumb.
- Treacle Tip: To measure black treacle easily, dip your spoon in hot water or oil before scooping. The sticky syrup will slide right off.
- Storage is Key: Like Bara Brith, this cake tastes better if you wrap it in greaseproof paper and foil and leave it for 24 hours before slicing. The flavors mature and the texture becomes stickier.
- Walnut Texture: Chop the walnuts roughly. You want distinct crunchy pieces to contrast with the soft dates.
What To Serve With Mary Berry Date and Walnut Cake
This loaf is best served sliced with butter.
- Salted Butter: A thick layer of good quality butter is traditional.
- Cheese: A slice of Wensleydale or sharp Cheddar pairs beautifully.
- Coffee: The roasted notes of coffee match the walnuts.
- Honey: A drizzle of honey adds extra sweetness.
How To Store Mary Berry Date and Walnut Cake
- Store: Keep the loaf in an airtight tin or wrapped in foil. It keeps incredibly well for up to 1 week.
- Freeze: Wrap the loaf or individual slices in cling film and foil. Freeze for up to 3 months. Thaw at room temperature.
Mary Berry Date and Walnut Cake Nutrition Facts
- Calories: 310kcal
- Protein: 5g
- Carbohydrates: 52g
- Fat: 10g
- Saturates: 5g
- Sugar: 38g
- Salt: 0.6g
Nutrition information is estimated per slice (based on 10 slices).
FAQs
Can I use plain flour?
If you use plain flour, add 2 level teaspoons of baking powder in addition to the bicarbonate of soda listed in the ingredients.
What if I don’t have treacle?
You can substitute the black treacle with golden syrup or dark corn syrup, though the cake will be slightly lighter in color and have a milder flavor.
Can I add other fruits?
Yes, you can swap half of the dates for raisins or sultanas if you prefer a mix, but keep the total weight of dried fruit the same (250g).
Try More Recipes:
- Mary Berry Courgette Cake Recipe
- Mary Berry Orange Cake Recipe
- Mary Berry Jamaican Ginger Cake Recipe
Mary Berry Date and Walnut Cake Recipe
Description
A classic tea loaf featuring a rich, moist sponge made with soaked dates, treacle, and brown sugar, studded with crunchy walnuts.
Ingredients
Instructions
- Soak dates and butter in boiling water.
- Add bicarbonate of soda and let cool.
- Stir in sugar, treacle, and eggs.
- Fold in flour, spice, and walnuts.
- Pour into a lined loaf tin.
- Bake at 160°C for 1.25 to 1.5 hours.
- Cool in tin for 10 minutes.
- Serve sliced with butter.
Notes
- Adding bicarbonate of soda to the boiling water is the scientific trick that softens the dates almost instantly and ensures the cake has a dark, uniform color.
- It is essential to let the date mixture cool before adding the eggs, otherwise, the residual heat will scramble the eggs and ruin the batter.
- This cake improves with age; wrapping it and letting it sit for a day allows the moisture from the dates to permeate the crumb, making it stickier and more flavorful.
Mary Berry Date and Walnut Cake Recipe
