English Walnut Date Cake Food

ENGLISH WALNUT DATE CAKE

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.

BRITISH DATE AND WALNUT LOAF CAKE

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.

THE MOST AMAZING DATE AND WALNUT CAKE

Steps:

• Preheat the oven to 180ºC/160ºC Fan/Gas 4/350ºF Line a 2lb loaf tin with baking paper.
• Roughly chop the dates then add them to a bowl along with the butter, instant coffee and boiling water. Set aside for 30 minutes.
• Add the flour, caster sugar, baking powder and bicarbonate of soda to a bowl. Whisk it together with a fork.
• Add the milk and egg to a jug or bowl and beat together.
• In a large mixing bowl, add the flour mixture then pour in the milk mixture and beat together. Next, pour in the soaked date mixture (including all of the soaking liquid) and beat together very well until fully combined. You can do this with a handheld whisk or an electric whisk.
• Tip the chopped walnuts into the bowl and fold them in by hand.
• Transfer the cake mixture into the prepared 2lb loaf tin. Bake in the centre of the preheated oven for 1 hour and 5 minutes to 1 hour and 15 minutes. (see notes) Once baked, leave to cool in the tin before adding the cream cheese icing.
• To make the cream cheese frosting: Add the butter and cream cheese to the bowl of a freestanding electric mixer fitted with the paddle attachment (or use a handheld electric whisk) beat for 2-3 minutes until smooth and creamy. Don't worry if there are still some lumps of butter.
• Swap the paddle attachment for the balloon whisk. Add the salt, vanilla and ⅓ of the icing sugar. Whisk on a low speed until the icing sugar has been incorporated then add another ⅓ of icing sugar and repeat. When all the icing sugar has been added, turn the speed up to high and whisk for 2-3 minutes.
• When the date and walnut cake has completely cooled, spoon the cream cheese frosting on top of it and use an offset palette knife or similar to smooth it over the top. For decoration, add a sprinkling of chopped walnuts.

DATE AND WALNUT BUNDT CAKE

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!

EGGLESS DATE AND WALNUT CAKE

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.

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.