ENGLISH WALNUT DATE CAKE
This has been a favorite of my husband's since I can long remember. His mother always manages to bake him one every year (she's 75) for Christmas...though she claims it's always his last.
Provided by HoneeBee
Categories World Cuisine Recipes European UK and Ireland English
Time 3h10m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, combine dates, walnuts, sugar, baking powder and flour. Stir in egg yolks. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold the whites into the fruit/nut mixture until no streaks remain. Spoon into prepared pan.
- Bake in the preheated oven for 90 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 632.6 calories, Carbohydrate 70.7 g, Cholesterol 51.2 mg, Fat 38.4 g, Fiber 8.6 g, Protein 12.6 g, SaturatedFat 3.9 g, Sodium 81.3 mg, Sugar 50 g
BRITISH DATE AND WALNUT LOAF CAKE
This is an easy recipe to follow and it's great for any occasion. It's a very moist loaf cake, ideally cut into slices and buttered. It keeps very well in an airtight container - it usually doesn't last longer than a day in my house before it's all gone! [Recipe originally submitted to Allrecipes.co.uk]
Provided by wakeylass
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Place dates and margarine in a bowl with boiling water and baking soda. Gently mix with a wooden spoon until margarine has melted and dates are plumped up. Let cool to room temperature, at least 30 minutes.
- Preheat the oven to 325 degrees F (165 degrees C). Line a 2-pound loaf pan with parchment paper.
- Combine flour, brown sugar, and walnuts in a separate bowl. Add to bowl with the date mixture. Mix well with a wooden spoon. Add egg and mix in. Spoon mixture into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Let cool on a wire rack.
Nutrition Facts : Calories 324 calories, Carbohydrate 53 g, Cholesterol 23.3 mg, Fat 11.2 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 1.7 g, Sodium 594.9 mg, Sugar 29.6 g
FLOURLESS WALNUT CAKE
I donn't recall where I found this recipe but I love walnuts and tis seemed like a keeper. There is a wine suggestion to go with this cake at the end of the recipe.
Provided by Nana Lee
Categories Dessert
Time 1h10m
Yield 1 8 inch cake
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F
- Lightly butter and flour an 8-inch round cake pan.
- Using an electric mixer, beat the egg yolks and sugar together until light and fluffy, approximately 4 minutes. Stir in the lemon zest.
- In a separate bowl, beat the egg whites until they hold stiff peaks.
- Fold one quarter of the whites into the egg-yolk mixture to lighten it.
- Add the ground walnuts, stirring until thoroughly blended.
- Carefully fold in the remaining egg whites to maintain a light texture.
- Pour the batter into the pan and bake for about 60 minutes or until firm and golden brown.
- Cool on a rack before removing the cake from the pan.
- To serve, slice into wedges.
- If desired, dust alternately with powdered sugar and cocoa and arrange with fresh berries.
- WINE SUGGESTIONS:.
- Late Harvest Riesling or Sweet Orange Muscat wines.
Nutrition Facts : Calories 2520.8, Fat 241.7, SaturatedFat 27, Cholesterol 846, Sodium 287, Carbohydrate 48.8, Fiber 23.2, Sugar 10.6, Protein 77
FLOURLESS WALNUT DATE CAKE
This Flourless Walnut Date cake is grain-free and features very little sugar - it's practically a health food! We love the hints of citrus throughout and accents of candied orange zest on top. If you're watching your sugar intake, use fewer candied oranges on your slice. This recipe is super friendly to spice too - if you want to play around a bit, we suggest adding some freshly grated nutmeg.
Categories Cakes
Time 1h30m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F and prepare a 9" round cake pan by spraying with nonstick cooking spray and parchment paper.
- In a food processor, pulse walnuts, sugar and cinnamon together until finely ground but not flour. In a bowl, whisk together egg yolks, orange zest and Rodelle Vanilla Extract.
- In a mixer, beat the egg whites until soft peaks form. Fold egg whites and date mixture into the yolk mixture.
- Scrape the finished batter into the prepared cake pan, and smooth out so that you have a nice even cake.
- Bake cake until a toothpick inserted into the center comes out clean, approximately 20-25 minutes.
- Once cake is finished baking, cool in pan and run a knife around the edges to release cake. Place cake on a nice platter to finish.
- Make the glaze by adding the glaze ingredients to a microwave safe dish and cover with plastic wrap. Microwave at 30 seconds intervals and whisk at each interval for a smooth glaze. Once glaze is melted and smooth, pour or spoon over the top of the cake.
- Finish the cake by topping with toasted walnuts and candied orange zest(optional, recipe below.)
- For the Candied Orange Zest:
- Wash the oranges, and peel in long strips. Then slice the peels into julienne strips of desired thickness.
- Add the julienned orange strips into a saucepan with the water, 1 cup of the sugar and salt.
- Bring mixture up to a simmer and cook for 10 minutes until zest is softened, but still bright orange.
- Remove mixture from the heat and allow to cool for 5-10 minutes. After cooking, stir in Rodelle Vanilla Extract.
- Allow zest to rest in orange syrup for another 5 minutes before straining from simple syrup and placing on a drying rack.
- Zest should dry for 5 minutes on drying rack before tossing into a bowl with the remaining sugar.
- The zest is ready to use. Also, save the simple syrup for a mixed drink, iced tea, or to moisten the layers of a layer cake.
- Note: this recipe was based off of a Food Network recipe, click here for the original post.
- This recipe was created for Rodelle by Phillip Stepler, part of ADM's Culinary Team. Photos by Amanda at @frommetovuu.
EGGLESS DATE AND WALNUT CAKE
This is a delicious eggless cake recipe. The dates give added colour to the cake. To add eggs to this recipe, please substitute condensed milk with 2 large eggs and 1/2 cup sugar. Reduce baking powder to 1/2 teaspoon.
Provided by Tabby610
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Remove seeds from dates and chop them finely.
- Add 6 tbsp of water and keep on low flame for 2 minutes Remove from fire.
- Add 1/2 tsp soda-bicarb.
- Keep aside for 15-20 minutes.
- Sift flour with baking powder.
- Keep aside in a bowl.
- Mix dates and walnuts with flour.
- Beat oil and condensed milk very well. If using eggs, then first beat oil and sugar, then add eggs one at a time. Beat well.
- Add vanilla essence and mix.
- Add flour and mix lightly.
- Bake in a preheated oven at 175C/350F for 45 minutes or until a toothpick inserted in the centre comes out clean. Let cool for 10 minutes before taking out of the cake pan.
Nutrition Facts : Calories 380.5, Fat 20.5, SaturatedFat 3.4, Cholesterol 7, Sodium 151.3, Carbohydrate 47.8, Fiber 3.4, Sugar 31.3, Protein 5.1
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