Description
A moist and rich cake made with sweet Medjool dates and crunchy walnuts, perfect for any occasion.
Ingredients
Scale
- 1 cup Medjool dates, chopped
- 1 cup walnuts, chopped
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and lining the base with parchment paper.
- Chop the dates into small pieces, removing any pits. Soak in warm water for about 10 minutes if they seem dry.
- In a bowl, mix the flour, baking powder, and salt together.
- Cream the butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, folding in the chopped dates and walnuts.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for about 30-35 minutes until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a dairy-free version, replace butter with coconut oil or plant butter and use flax eggs instead of regular eggs.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
Keywords: dessert, cake, sweet, walnuts, dates, baking