Date Nut Cake Recipe 435 Food

DATE NUT CAKE

Steps:

• Mix nuts, dates and cherries in a large bowl.
• Combine flour, sugar, salt, and baking powder.
• Sprinkle flour mixture over fruit; mix well.
• Add beaten eggs and vanilla.
• Mix throughly.
• Bake in tube pan at 275 degrees fahrenheit for 1 hour and 15 minutes.

DATE & WALNUT LOAF

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 2lb loaf tin (ours was 22 x 10cm and 6cm deep) and line with baking parchment. Put the butter, dates and bicarbonate of soda (which helps break down the dates) in a large bowl and add 150ml boiling water. Give it a stir so the butter melts, and leave to stand for around 20 mins until the dates have softened.
• Whisk in the sugar until smooth, then gradually whisk in the eggs until combined. Beat in the baking powder, flour and a pinch of sea salt until there are no lumps of flour left and it's smooth. Fold in three-quarters of the walnuts, then pour into the prepared tin. Sprinkle the remaining walnuts over the top.
• Bake for 20 mins, then turn the oven down to 170C/150C fan/gas 3 and cook for another 45-50 mins until golden brown and a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 15 mins, then transfer to a cooling rack to cool completely. Lightly dust with the icing sugar and serve in slices. Freeze whole or cut into slices, then place in an airtight container or divide between reusable freezer bags. Can be frozen for up to three months. Defrost thoroughly overnight.

PAULINE'S DATE NUT CAKE

Steps:

• 1. Dust pecans & dates with flour. Shake off excess. Set aside. Note: I like my dates cut fairly small.
• 2. Mix together; flour, sugar, butter, eggs, and vanilla. Combine pecan and date to mixture. This will be very stiff. ***DO NOT ADD LIQUID. Note: dough is so stiff you may wish to mix with your hands.
• 3. Using a bundt pan, butter and flour pan. Add the dough.
• 4. Place a pan of water on the rack below the bunt pan to keep it moist. Bake at 350 for 1 hour. Let cool 10 minutes before removing from pan.

WALNUT, DATE & HONEY CAKE

Steps:

• Preheat the oven to 160C/Gas 3/fan oven 140C. Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper.
• Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl. Mash the bananas and chop the dates (kitchen scissors are easiest for this) and add to the bowl. Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended.
• Spoon into the prepared tin and level the top. Scatter the walnut pieces over. Bake for 1 hour, then lightly press the top - it will feel firm if cooked. If not, bake for a further 10 minutes.
• Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.

FLOURLESS WALNUT-DATE CAKE

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.

DATE NUT LOAF CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a saucepan over medium heat, bring dates and water to a boil. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat and stir in baking soda. Let cool for 10 minutes.
• Place date mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in chopped walnuts. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve slices with Warm Sauce.
• To make Warm Sauce: In a saucepan over medium heat, combine 1/4 cup butter with cream and brown sugar. Heat, stirring constantly, until mixture boils and sugar is dissolved.

DATE-NUT APPLE CAKE

Steps:

• In a small bowl, combine dates and raisins. Add 1 tablespoon flour and toss to coat; set aside. , In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the baking soda, salt and remaining flour; add to creamed mixture alternately with boiling water. Stir in the apple, walnuts and reserved date mixture., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

ORANGE-DATE NUT CAKE

Steps:

• Toss dates with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in orange zest. Combine the baking powder, baking soda, salt and remaining flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in dates and nuts. , Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. , For glaze, combine orange juice and confectioners' sugar in a small saucepan. Bring to a boil. Remove from heat; stir in vanilla. Cool for 30 minutes. , Cool cake on a wire rack for 10 minutes before inverting onto a serving plate. Poke holes in cake top. Drizzle glaze over top and sides of cake; cool completely before serving.

DATE NUT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Prepare 8 inch cake pan and proceed as usual.
• Mix first three ingredients together and let cool completely.
• Add walnuts, cake flour and baking powder and stir gently.
• Add butter sugar, salt and.
• egg.
• Stir completely and bake in prepared pan until tester comes out clean.
• Topping: Cook until syrupy and spread on warm cake.
• Serve cooled topped.
• with fresh whipped cream, if desired.

DATE NUT TORTE

Steps:

• In a bowl, beat eggs. Gradually add sugars and beat until well mixed. Combine the flour, baking powder and salt; add to egg mixture and stir until moistened. Stir in nuts and dates. Pour into a greased 8-in. square baking pan., Bake at 350° for 30 minutes. Torte top will be crusty and the inside chewy. Cool. Cut into squares and serve with a dollop of whipped cream.

EGGLESS MILKLESS DATE NUT CAKE

Steps:

• Preheat oven to 350F and grease and flour a 8" or 9" square pan.
• In a large bowl, combine dates, walnuts and other dry ingredients.
• In a small bowl, mix water, butter and vanilla.
• Add water mixture to date mixture and mix until just moistened.
• Pour batter into prepared pan and cake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
• Serve warm or cold; plain or topped with whipped cream.

ORANGE DATE NUT CAKE

Steps:

• Cream the butter and sugar.
• Add eggs.
• Sift flour and soda together.
• Add 2 cups of the sifted flour and soda alternately with the buttermilk.
• Add dates, nuts, and grated rind.
• Grease and flour a tube pan or angel food cake pan.
• Bake in 350 degree oven for approximately 1 hour.
• While cake is baking, grate the rind of another orange and add to orange juice and sugar.
• When cake is done, pour half of the sauce mixture gradually over the cake as soon as it is removed from oven.
• The cake will absorb this mixture.
• Wait about 15 minutes and invert the pan on a cake plate.
• Pour remaining mixture on top and sides.
• This cake is better when served cold.
• In fact, don't even try to slice while still warm.
• The cake will stay fresh for one to two weeks in the fridge.