Ingredients with Measurements:
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a small bowl, combine the chopped dates, boiling water, and baking soda. Let it sit for 10 minutes.
3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a separate bowl, whisk together the flour and salt.
6. Gradually add the flour mixture to the butter mixture, mixing until just combined.
7. Fold in the soaked dates and chopped walnuts.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Total fat: 14g
Saturated fat: 6g
Cholesterol: 60mg
Sodium: 260mg
Total carbohydrates: 46g
Dietary fiber: 2g
Sugars: 31g
Protein: 4g
Substitutions for ingredients:
- You can use brown sugar instead of granulated sugar for a deeper flavor.
- If you don't have walnuts, you can use pecans or almonds instead.
- You can use gluten-free flour instead of all-purpose flour for a gluten-free version.
Variations:
- Add 1 teaspoon of ground cinnamon to the batter for a spiced version.
- Replace the walnuts with pistachios for a different flavor and color.
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
Tips and tricks:
- Make sure to chop the dates finely so that they distribute evenly throughout the cake.
- Don't overmix the batter, or the cake will be tough.
- To make it easier to remove the cake from the pan, line the bottom with parchment paper and grease the sides.
- Let the cake cool completely before slicing it, or it will fall apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar or drizzle it with a simple glaze made of powdered sugar and milk.
Garnishes:
Top the cake with whipped cream, fresh berries, or a sprinkle of chopped nuts.
Pairings:
Serve the cake with a cup of coffee or tea for a cozy afternoon treat.
Suggested side dishes:
Pair the cake with a fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too wet, try reducing the amount of water you use to soak the dates.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store the cake in an airtight container to prevent contamination.
Food history:
Date and walnut cake is a classic British dessert that dates back to the early 20th century. It was often served during tea time and became a popular treat during World War II when sugar and butter were rationed.
Flavor profiles:
This cake has a sweet and nutty flavor with a moist and tender crumb.
Serving suggestions:
Serve the cake on a cake stand or plate for an elegant presentation.
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