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Nutty Date and Walnut Cake with a Hint of Warm Spices

Indulgent Nutty Date and Walnut Cake with Warm Spices

This Nutty Date and Walnut Cake with a Hint of Warm Spices combines natural sweetness from dates with the crunch of walnuts, offering a comforting dessert experience.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Baking
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Swap with gluten-free 1:1 baking flour for gluten-free version.
  • 1 teaspoon baking soda Necessary for soaking the dates and the batter.
  • 1 teaspoon baking powder Enhances fluffiness.
  • ½ teaspoon salt Elevates flavors.
  • 1 teaspoon ground cinnamon Feel free to try a pinch of cloves or ginger.
  • ¼ teaspoon ground nutmeg Complements the dates and walnuts.
  • 1 cup chopped dates Medjool or Deglet Noor varieties work best.
  • 1 cup boiling water Softens the dates.
  • ½ cup unsalted butter Use plant-based butter for vegan version.
  • 1 cup brown sugar You can reduce it for a less sweet cake.
  • 2 large eggs Substitute with flax eggs for a vegan alternative.
  • 1 cup chopped walnuts Pecans or almonds can be used as substitutions.
For the Topping
  • ½ cup reserved walnuts Sprinkle on top before baking.

Equipment

  • Loaf Pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a loaf pan by lining it with parchment paper or greasing it with butter.
  2. Combine chopped dates with boiling water and half a teaspoon of baking soda; let soak for about 15 minutes.
  3. In another bowl, whisk together the flour, baking powder, remaining baking soda, salt, ground cinnamon, and nutmeg.
  4. Cream the butter and brown sugar together until light and fluffy, about 3-5 minutes.
  5. Beat in the eggs one at a time, mixing thoroughly, then blend in the soaked date mixture.
  6. Gently fold the dry ingredients into the wet mixture and then add chopped walnuts, reserving a handful for topping.
  7. Pour the batter into the prepared loaf pan and sprinkle the reserved walnuts on top.
  8. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 5IUVitamin C: 2mgCalcium: 3mgIron: 6mg

Notes

For best results, use fresh dates and avoid overmixing the batter. Store in a cool, dry place.

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