This cake was one of the first cakes I made when I got into baking and since then it has become a family favourite!
I once made it for school and my friends really enjoyed it, one of them has been begging me for the recipe, but now that we both live in different countries I havn't been able to make it for her and she's been craving for this mouth watering cake. So this post is mainly for my dearest friend so that she does not have to wait to come to England to have this cake, she can now make it herself and have it in her own home.
The cake itself is very moist due to the addition of dates and walnuts, which add that little bit of sweetness and texture. If you love dates then this is the cake for you! Don't worry if you are not a big fan of walnuts, I'm not either. However I do suggest to add a tiny amount of walnuts as it does liven up the cake.
For the date and walnut cake:
400g dates, halved lengthways and pitted
100g walnuts, lightly crushed
200g (1 + 2/3 cup) plain flour
200g (2/3 + 1/4 cup) unsalted butter
200g (1 cup) soft brown sugar
2 tsp baking powder
1 tsp cinnamon
Put the dates in a bowl and add boiling water to cover them. Leave them to soak while you prepare the rest of the mixture, this will make them nice and soft.
Cream the butter and sugar in a bowl. Add in the eggs one at a time and beat till smooth.
Sift the flour, cinnamon and baking powder into the mixture and fold in gently till everything is incorporated.
Drain the dates and fold them into the mixture together with the walnuts.
Grease 23 cm (10 inch) round tin and line it with baking paper. Pour the mixture into the tin.
Bake at 180°C for 15 minutes, then at 160°C for another 35 minutes.
Check if the cake is cooked by inserting a toothpick or skewer into the centre of the cake and if it comes out clean the cake is cooked.
Remove from the tin and allow to cool