This Date and Walnut cake has been a staple in my home for years now.
My mum used to make it a lot and I got the recipe from her. I remember whenever she made it for family parties, there were many impressed aunts asking her about how she made it. And who knew, it was this simple?
It’s an eggless date cake adapted from this recipe she found online. I loved it as a kid and I still love it now!
Without a doubt, I am sure you will love it too!
While it’s totally delicious as it is, I like to make this date cake a little fancier sometimes, with a cream cheese frosting.
And my icing recipe being walnut based, really complements with the taste and texture of the date cake. However, it’s totally optional. You can leave out the frosting bit, if that’s what you prefer.
But if you want the cake to feel richer, I highly suggest the Walnut cream cheese frosting!
Also a quick shoutout to Nordic Ware for their beautiful Bundt Pans. The quality is so impressive and this Date and walnut cake turned out beautiful in their Brilliance Bundtlette Pan.
Chocolate Flan Cake is another recipe I made using this gorgeous pan and it turned out so cute!
You can make these as bundtlettes like I did, or muffins or even in any other baking pan of your choice. Be creative and bake it as you like, this batter is very flexible to work with and I am sure you will enjoy making it!
RECIPE for Date and Walnut Cake:
Date and Walnut Cake
Course: DessertDifficulty: Easy12
Bundtlettes or one 7inch round pan40
minutes30
minutes1
hour10
minutesIngredients
- For the Date and Walnut Cake
2 cups dates, pitted
1 2/3rd cup warm milk
1 cup sugar
3/4th cup melted butter or vegetable oil
2 cups flour
2 Tsp baking soda
Pinch of salt
1 cup chopped walnuts
- For the Walnut Cream Cheese Frosting
200gm cream cheese, room temp.
3 Tbsp butter, softened
2 Tbsp heavy whipping cream
1 1/2 cup icing sugar
3/4 cup fresh roasted walnuts, coarsely chopped
Directions
- Make the date mixture
- In a medium sized vessel, add warm milk and pitted dates for about 20minutes or so, enough to soften the dates. If you are using dates with seed, you can remove the seeds after it is softened.
- Transfer softened dates into a grinder and grind it into a paste. Alternatively you can also use a powerful hand blender to make a smooth paste.
- Whisk the dates and milk mixture along with sugar and melted better. Set aside.
- Mix together dry ingredients and add to the date mixture
- In another bowl, using a clean whisk, mix together flour, baking soda and salt until evenly combined. Sift it into the date mixture.
- Using a spatula, fold the flour into the date mixture. Stir in chopped walnuts.
- Prepare baking pans and bake!
- Grease your baking pan with a little butter. If you’re using a bundt pan, then use a butter spray to heavily coat the creases of the pan.
- In a pre-heated oven at 180°C, bake for about 30-40minutes or until a toothpick inserted comes out clean.
- Once baked, let it cool in the pan for 20mins and then invert it onto a surface. You can have fresh as it is or prepare the walnut frosting to go on top.
- Enjoy it fresh or make a delicious walnut frosting to go on top!
- In a mixing bowl, add your cream cheese and softened butter. Whisk until smooth. Add your whipping cream and icing sugar. Whisk well.
- If needed, you can now adjust frosting to your taste. To make it less sweeter, just add an addition of any of the dairy used earlier (butter, cream cheese or cream) or add more icing sugar to make it sweeter.
- Once you’re satisfied, add in freshly roasted, coarsely chopped walnuts. Frost up your cake after it’s cooled and Indulge!
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