Packed with goodness of dates this old-fashioned cake is a tea-time treat for sure!
It’s light, moist, and delectable with a hint of spices and honey that pair so well with walnuts. No need to curb your sweet cravings… need I say more?
1 cup dates, whole or, pitted and chopped
1 cup walnuts, chopped
1 cup plain flour
¾ cup Canola oil
½ cup brown sugar
¼ cup honey
1 tsp baking powder
¾ tsp cinnamon powder
½ tsp nutmeg
½ tsp salt
1 tsp vanilla
If using whole dates, place them in a bowl and add enough boiling water to cover them. Leave them to soak while you prepare the cake batter. Drain and chop.
Meanwhile, preheat the oven to 160 degrees C. Grease an 8″ (20 cm) metal loaf tin and line it with baking paper.
Sift the dry ingredients: flour, cinnamon, nutmeg, salt and baking powder into a large mixing bowl.
In another bowl, whisk together the wet ingredients: oil, brown sugar, honey, eggs and vanilla.
Add the dates into the mixture along with the walnuts and stir gently together until thoroughly mixed.
Pour the mixture into the prepared tin and level the top.
Bake at 160 degrees C for 1 hour or until tester comes out clean.
Allow to cool in pan on rack for 10 minutes.
Remove from the tin and allow to cool on a wire rack.
Note: When cold, drizzle some honey over or some warm toffee sauce (optional).
You can substitute walnuts with pecans and also add some ginger or lemon rind to the batter.
How to make the toffee sauce
½ cup butter
½ cup brown sugar
½ to ¾ cup thick cream
½ tsp vanilla
Place butter and sugar in a saucepan on medium heat. Cook and stir until mixture turns a deep amber color.
Carefully stir in cream and vanilla. Whisking constantly, cook until sauce thickens and coats back of spoon.
Makes about 1 cup sauce
(From My Recipe File)