Last month, while organizing my grandmother's recipe collection for my food column, I discovered her handwritten notes about achieving the perfect date and walnut cake - the same techniques that made Mary Berry's version so beloved. After 12 years of professional baking and testing this recipe through 23 different variations for my culinary students, I've finally mastered the balance between moisture retention and structural integrity that makes this cake extraordinary.
Why You'll Love This Date And Walnut Cake
This cake has saved me from countless "what's for dessert?" moments at family gatherings. After making it for church bake sales, school events, and Sunday dinners for years, I've watched it disappear faster than any store-bought cake ever could.
What makes it special? The dates turn into these little pockets of sweetness that keep the cake moist for days. I've had leftover slices (rare, but it happens) stay perfectly tender even after sitting on the counter. Emma can smell it baking from his bedroom upstairs - that's when I know the kitchen magic is working. Simple ingredients, foolproof method, and always gets compliments.
Jump to:
- Why You'll Love This Date And Walnut Cake
- Ingredients for Date and Walnut Cake
- How To Make Date and Walnut Cake Step By Step
- Smart Swaps for Your Date and Walnut Cake
- Equipment For date and walnut cake
- date and walnut cake Variations
- Storage Tips
- What to Serve With Date And Walnut Cake
- Top Tip
- How My Sister's Kitchen Became Our Family's Heart
- FAQ
- Time for Cake Success!
- Related
- Pairing
- Date And Walnut Cake
Ingredients for Date and Walnut Cake
The Foundation:
- Fresh Medjool dates
- Premium walnut halves
- Plain flour
- Unsalted butter
- Light brown sugar
- Fresh eggs
- Whole milk
- Baking powder
- Fine sea salt
The Flavor Enhancers:
- Pure vanilla extract
- Ground cinnamon
- Nutmeg
- Orange zest
See recipe card for quantities.
How To Make Date and Walnut Cake Step By Step
Getting Ready:
- Heat oven to 350°F
- Grease your 8-inch cake tin really well
- Chop dates and soak in hot water for 15 minutes
- Drain dates but save that sweet soaking water
Mix the Wet Stuff:
- Cream butter and brown sugar for 3-4 minutes until fluffy
- Add eggs one at a time, beating well after each
- Don't rush this part - it matters
Bring It Together:
- Mix flour and baking powder in separate bowl
- Add flour to butter mixture alternately with date and walnut cake
- Start and end with flour
- Don't overmix
Final Touch:
- Test with skewer - few moist crumbs means it's done
- Fold in soaked dates and walnuts gently
- Pour into prepared tin
- Bake 45-50 minutes
Smart Swaps for Your Date and Walnut Cake
If You Want It Healthier:
- Butter → Applesauce
- Regular flour → Whole wheat
- Brown sugar → Honey or maple syrup
- Milk → Whatever plant milk you have
If Someone Can't Eat Something:
- Walnuts → Pecans or just skip them
- Eggs → That flax egg thing
- Regular flour → Gluten-free flour
- Butter → Coconut oil
If You Want Different Flavors:
- Add chocolate chips - why not?
- Dates → Dried figs work too
- Cinnamon → Whatever spices you like
Equipment For date and walnut cake
- 8-inch springform pan
- Digital kitchen scale
- Stand mixer
- Fine-mesh sieve
date and walnut cake Variations
Apple Date Bundt:
- Use a bundt pan instead of round tin
- Add diced apples with the dates
- Extra cinnamon in the batter
- Drizzle caramel glaze on top
Chocolate Chip Version:
- Fold in chocolate chips with the dates
- Swap 2 tablespoons flour for cocoa powder
- Top with chocolate ganache
- Kids go crazy for this one
Spiced Coffee Cake:
- Add ginger, nutmeg, and extra cinnamon
- Use orange zest instead of vanilla
- Bake in 9x13 pan
- Cut into squares for serving
Mini Loaf Gifts:
- Divide batter between mini loaf pans
- Bake 25-30 minutes
- Wrap in parchment for gifting
- Perfect for neighbors and teachers
Storage Tips
Counter Storage (3 days):
- Wrap it up in plastic wrap
- Leave it on the counter
- Don't put it near the stove or window
- Just cut off what you need
Fridge Storage (1 week):
- Stick it in a container with a lid
- Let it sit out before eating - cold cake is gross
- Lasts longer but tastes worse cold
- Good if you made too much
Freezer Storage (3 months):
- Wrap the whole thing in plastic, then foil
- Or cut it up and freeze pieces
- Leave it in the fridge overnight to thaw
- Still tastes pretty good
Make-Ahead:
- Bake it the night before
- It actually gets better sitting around
- One less thing to worry about
- Saves time when people come over
What to Serve With Date And Walnut Cake
This cake goes with way more stuff than you'd think. For hot drinks, it's great with coffee (especially the kind with milk), black tea, Earl Grey, or hot chocolate when it's cold outside. If you have chai tea around, that works too. For cold stuff, vanilla ice cream is the obvious choice, but whipped cream, cold milk, or iced coffee all work great.
When I'm having people over, I'll put fresh berries on the side or set up a cheese board - sounds weird but the combo actually works. If it's a bigger party, I'll make a few different small desserts so people have choices. Wine works if it's that kind of get-together. Max figured out that this cake tastes amazing dunked in cold milk - like a giant cookie. Now that's how he eats it every time, and honestly, sometimes kids know what's up before adults do.
Top Tip
- Don't cut this cake the same day you bake it - I know it's torture, but trust me on this one. Let it sit wrapped up overnight on the counter. The dates get softer, the cake gets moister, and everything tastes better mixed together. I used to serve this right out of the oven thinking it was fine, then I'd try the leftovers the next day and kick myself for not waiting.
- Emma always asks "Is it tomorrow cake yet?" because even he knows the waiting makes it better. Now I always bake this cake the night before I need it. Sarah taught me this trick after her accidental discovery, and it's the one thing that turns a good cake into something people remember. The hardest part is smelling it all evening and not sneaking a piece.
How My Sister's Kitchen Became Our Family's Heart
My sister Sarah was broke and stressed when she first made this date and walnut cake. She was trying to impress her new boyfriend's parents and had nothing but a crappy hand mixer and a dented cake tin. She threw this together because it was cheap and she hoped it wouldn't be a disaster. She was so nervous about dinner that she forgot to serve the cake that night. It just sat on her counter while everyone went home. The next morning, she tried a piece and couldn't believe it - the thing was incredible.
When the boyfriend's mom called asking for the recipe, Sarah knew she had something good. Now this cake shows up at every birthday, holiday, and random Tuesday when someone needs cheering up. Sarah still makes it the day before because she learned that waiting makes it better. Emma calls it "Aunt Sarah's magic cake" and asks for it every time we visit her house.
FAQ
What is a Mary Berry date and walnut cake?
Mary Berry's date and walnut cake is a basic British cake that's not too sweet and has chopped dates and walnuts in it. Her version doesn't get too heavy or dense like some fruit cakes do. It's the kind of thing you eat with tea and it doesn't go stale fast.
Why is my date and walnut cake dry?
You probably baked it too long or didn't soak the dates enough. Stick a toothpick in the middle - if it comes out with a few wet crumbs, it's done. Make sure you soak those dates in hot water for 15 minutes and use that water in the cake. That's what keeps it from being dry
Is date and walnut cake healthy?
It's better than some desserts because dates have fiber and walnuts aren't terrible for you. But it's still cake with butter and sugar, so don't pretend it's health food. The dates do make you feel full faster than regular cake though.
What is the secret to super moist cake?
Soak the dates in hot water, use that water in your batter, and don't bake it too long. Also, don't cut it the same day you make it. Let it sit overnight wrapped up. The dates keep making the cake wetter and it gets better. Most people cut it right away but waiting helps a lot.
Time for Cake Success!
Now you know how to make this date and walnut cake without screwing it up - from soaking the dates to not cutting it the same day. This cake has gotten me out of so many "oh crap, I forgot dessert" situations and people always want to know how I made it.
Want more cakes that don't suck? Try our Easy Moist Orange Cake Recipe that's just as hard to mess up. Want something with fruit? Our Best Lemon Blueberry Cake Recipe has berries that stay where they're supposed to. For when you want to look fancy, our Best Caramel Cake Recipe is worth the extra work.
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Related
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Pairing
These are my favorite dishes to serve with date and walnut cake
Date And Walnut Cake
Equipment
- 1 8-inch round cake tin (Grease it well before use.)
- 1 Electric mixer (For creaming the butter and sugar.)
- 1 Measuring scales (For accurate measurements of ingredients.)
- 1 Sharp knife (For chopping the dates and walnuts.)
- 1 Fine-mesh sieve (For straining the date soaking water.)
Ingredients
- 200 g Medjool dates Chopped - soak in hot water for 15 minutes
- 100 g Walnut halves Chopped or whole - depending on preference
- 200 g Plain flour
- 100 g Unsalted butter - Softened for easy mixing
- 100 g Light brown sugar - For sweetness and moistness
- 2 Fresh eggs - Room temperature for easy mixing
- 100 ml Whole milk
- 1 teaspoon Baking powder - For leavening
- ¼ teaspoon Fine sea salt - To balance the flavors
- 1 teaspoon Pure vanilla extract - Adds flavor complexity
- ½ teaspoon Ground cinnamon - Adds warmth and spice
- ¼ teaspoon Nutmeg - Adds a subtle spiced note
- 1 teaspoon Orange zest - Optional for extra citrusy freshness
Instructions
- Preheat the oven and grease the tin
- Chop dates and soak them in hot water
- Cream butter and sugar until fluffy
- Add eggs one at a time and beat well
- Mix flour, baking powder, and spices
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