Date, Apple and Walnut Cake Recipe

Date, apple and walnut combine in a simple, wholesome cake that’s perfect with a cup of tea or coffee. This loaf is moist from grated apple and sweetened with chopped dates, while walnuts add a pleasant crunch. It’s easy to prepare and bakes into a fragrant cake that’s equally lovely warm from the oven or cooled and sliced for later.

The weather might be unpredictable, but a cosy cake never fails. Whether the day feels like winter or an unexpected hint of spring, this date, apple and walnut cake brings comfort. Enjoy a slice with hot coffee or tea straight from the oven for a soft, warm bite, or let it cool and serve with a scoop of vanilla ice cream for a simple dessert.

Baking tips

• Line the loaf tin with a strip of baking paper placed horizontally so the edges extend past the tin. This makes lifting the cake out much easier.
• Test doneness by inserting a skewer into the center of the cake. If it comes out clean or with only a few moist crumbs, the cake is ready. If not, bake in five-minute increments and test again.

Substitutions

• Replace plain flour and baking powder with 1 cup (125 g) self-rising flour for a slight shortcut.
• Use pecans instead of walnuts for a different nutty flavour.
• Swap the apple for a pear if you prefer a milder, juicier bite.

Delicious with

• For seasonal spice, add 2 teaspoons of gingerbread spice or a blend of cinnamon, ginger and nutmeg.
• Serve warm with vanilla ice cream or a dollop of whipped cream for dessert.

📖 Recipe

Date, apple and walnut cake

A moist loaf made with grated apple, chopped dates and crunchy walnuts. Simple to prepare and ideal for teatime.

Ingredients

• 1 stick unsalted butter, room temperature (approx. 113 g)
• ½ cup dark brown sugar
• 2 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup walnuts, peeled and finely chopped
• ⅓ cup dried dates, pitted and finely chopped
• 1 apple, finely grated

Instructions

1. Preheat the oven to 350 °F (175 °C) for a conventional oven, or 320 °F (160 °C) if following a convection setting.
2. Brush the 6-inch loaf pan with butter and dust lightly with flour. Tap out any excess flour.
3. Cream the butter and dark brown sugar together in a bowl until light and fluffy.
4. Add the eggs one at a time, mixing after each addition until fully incorporated.
5. Sift the flour and baking powder over the batter and fold in gently until combined. Do not overmix.
6. Fold in the chopped walnuts, chopped dates and grated apple with a spatula so they are evenly distributed through the batter.
7. Pour the batter into the prepared loaf pan and smooth the top. Bake for about 1 hour, or until a skewer inserted into the center comes out clean.
8. Allow the cake to rest in the tin for 5 minutes, then lift it out using the paper sling and cool completely on a wire rack before slicing.

Notes

Nutrition (per slice)

• Calories: 355 kcal
• Carbohydrates: 36 g
• Protein: 6 g
• Fat: 22 g
• Fiber: 2 g
• Sugar: 20 g