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
DATE AND WALNUT CAKE
This old-fashioned favourite is proof that you don't need to invent new recipes in order to eat healthily. Despite being very low in fat it has a lovely light, moist texture, thanks to the dried dates, and makes a pleasant alternative to a conventional fruited cake. It's delightfully easy to make, and keeps well too.
Provided by Pieniash
Time 1h35m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Place the dates in a bowl with the butter and bicarbonate of soda. Pour over the boiling water and stir until the butter has melted. Set aside to cool.
- Preheat the oven to 180ºC (350ºF, gas mark 4). Lightly grease an 18 cm (7 in) round deep cake tin and line the bottom with baking parchment.
- Place the sugar and eggs in a large bowl and beat well to combine. Add the cooled date mixture, then sift in the flour, baking powder, mixed spice and salt. Add the walnuts and stir together until thoroughly mixed.
- Pour the mixture into the prepared tin and level the top. Bake for 1-1 1/4 hours or until the cake is risen and nicely browned and a skewer inserted in the centre comes out clean.
- Turn out onto a wire rack and leave to cool. The cake can be kept, wrapped in foil or stored in an airtight container, for up to 5 days.
WALNUT CAKE
Steps:
- Preheat the oven to 350 degrees F/180 degrees C. Grease an 8-inch/20-cm round cake pan and line with parchment paper.
- Grind the walnuts together with the breadcrumbs in a food processor. Put the egg whites in a large bowl for whisking. Whisk the yolks and granulated sugar in a bowl set over a saucepan of simmering water (without letting the bowl touch the water) until they have tripled in volume and become thick, pale and ribbony. Take the yolk mixture off the heat. Scatter the nut mixture over the yolk mixture, along with the chocolate, if using, then drizzle over the butter and espresso. Fold very gently to blend. Whisk the egg whites to stiff peaks. Stir a spoonful of whites into the batter to loosen it, and then gently fold in the remainder.
- Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let cool on a wire rack before flipping the cake out onto a serving plate.
- Decorate with a sifting of confectioners' sugar and a few walnut halves. Some white blossoms look nice, too. Serve small portions of cake with whipped cream and chocolate shavings or with coffee ice cream.
DATE AND WALNUT CAKE
My new recipe for this popular cake. I use ground walnuts in the mix and halved and chopped nuts. The cake can be finished with a butter/sugar filling.
Provided by Brian Holley
Categories Breads
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Pre heat oven to 180c/350°F.
- Grease a 6" cake tin or 1 lb loaf tin, and line with greaseproof paper.
- Rub the butter into the flour so that it looks like breadcrumbs.
- Add the sugar, ground nuts, chopped nuts, dates and the spice. Mix well.
- Add the egg and milk stir with a spoon, do not beat the mixture.
- Transfer the mixture to the tin and top with a few nuts.
- Bake for 1.5 hour or until a tooth pick inserted into the centre comes out clean.
- Allow to cool in the tin for 10 mins and place on a wire rack. When cool peel off the paper.
Nutrition Facts : Calories 585.3, Fat 31, SaturatedFat 12, Cholesterol 78.4, Sodium 143.6, Carbohydrate 75.6, Fiber 7.1, Sugar 28.5, Protein 10.2
FLOURLESS WALNUT-DATE CAKE
Provided by Food Network Kitchen
Time 50m
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-inch-round cake pan with cooking spray and line with parchment paper. Put the walnuts, cinnamon and 1/4 cup sugar in a food processor; pulse until finely ground but not powdery. Whisk the egg yolks, orange zest and vanilla, if using, in a small bowl.
- Beat the egg whites and salt in a large bowl with a mixer on medium-high speed until foamy. Beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until soft peaks form, about 8 minutes. Fold in the yolk mixture and dates, then fold in the ground walnut mixture. Scrape the batter into the prepared pan. Bake until the cake is golden and a toothpick comes out clean, 23 to 25 minutes. Let cool in the pan on a rack, then run a knife along the sides and invert the cake onto a platter.
- Make the glaze: Put the chocolate, margarine and honey in a microwave-safe bowl, cover with plastic wrap and microwave until the margarine melts, about 2 minutes. Whisk until smooth. Cool slightly, then pour over the cake. Top with walnuts.
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
DATE AND WALNUT BUNDT CAKE
If you enjoy making bundt cakes & holiday baking, here's a gem of a recipe found in the Oct/Nov 08 issue of Cooking Pleasures!
Provided by Sydney Mike
Categories Dessert
Time 1h20m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F, then both coat inside of a 12-cup Bundt pan with cooking spray & sprinkle with flour.
- FOR THE CAKE ~ Combine dates & water in medium bowl, then stir in baking soda.
- In a medium bowl, whisk together flour, baking powder & selt.
- In a large mixing bowl, beat together butter & brown sugar until smooth, about 3 minutes.
- Add eggs one at a time, beating well after each addition.
- Beat in vanilla & orange zest.
- At low speed, beat in flour mixture until just combined.
- Stir in walnuts & dates (with the liquid included).
- Spread into prepared Bundt pan & bake 45-55 minutes or until toothpick inserted in center comes out clean.
- Cool on wire rack 10 minutes.
- FOR THE SAUCE ~ Meanwhile, in a medium saucepan, bring cream & 1 1/2 cups of brown sugar to a boil, then reduce heat & simmer 5 minutes.
- Set aside & reserve 1 cup of sauce to brush over cake, then continue simmering remaining sauce for 10 more minutes to thicken.
- Stir in orange zest.
- After cooling for 10 minutes, invert cake onto wire rack.
- Poke holes all over with either a toothpick or a larger pick (I use a meat themometer!).
- Brush reserved cup of sauce over top of cake, then cool at least 45 minutes. [NOTE: Cake can be made up to 3 days ahead ~ Just cover & store at room temperature, while refrigerating the sauce.].
- When ready to serve, warm the sauce & enjoy!
Nutrition Facts : Calories 564.3, Fat 33.9, SaturatedFat 17.1, Cholesterol 116, Sodium 224.7, Carbohydrate 63.9, Fiber 3.5, Sugar 44.9, Protein 6
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- To make cake: Preheat oven to 325 degrees F. Coat an 8-by-12-inch or 7-by-11-inch baking pan with cooking spray.
- Stir together sugar and yogurt in a mixing bowl. Add semolina, dates, walnuts, orange zest and baking soda; stir until well combined. Spread the batter evenly in the prepared pan. Bake until the top is golden and the cake is set in the center, 30 to 40 minutes.
- To make honey syrup and finish cake: While the cake is baking, combine sugar, orange juice, honey, lemon juice and cinnamon in a saucepan; bring to a simmer and cook over low heat for 4 minutes. When the cake comes out of the oven, cut it into 15 pieces. Spoon the hot syrup evenly over the top, getting some around the edges and into the cuts. Let the cake cool in the pan on a wire rack. Serve warm or at room temperature.
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