This Date & Walnut Tea Cake is a cozy treat packed with crunchy walnuts and sweet dates. It’s perfect for sharing over a cup of tea or coffee!
Honestly, it feels like a warm hug in cake form. I love to have it with my afternoon tea, and I can sneak a slice (or two) without guilt—it’s that good!
Key Ingredients & Substitutions
Dates: These provide natural sweetness and a chewy texture. If fresh dates aren’t available, you can use dried figs or raisins as alternatives, though they will change the flavor slightly.
Walnuts: They add a lovely crunch. If you’re allergic, pecans work well too. For a nut-free version, consider using sunflower seeds or pumpkin seeds for some texture without the nuts.
Butter: Unsalted butter is best for controlling salt levels. If you’re dairy-free, use a plant-based butter. Applesauce can also be a healthier substitute, though it will change the cake’s richness.
Brown Sugar: It contributes moisture and flavor. If you don’t have brown sugar, you can use white sugar mixed with a little molasses for a similar taste, or even coconut sugar for a lower glycemic option.
How Do I Ensure My Cake is Moist and Well-Baked?
Keeping your Date & Walnut Tea Cake moist is key! The method starts with soaking the dates in boiling water with baking soda. This softens them and helps incorporate their sweetness into the batter.
- Make sure to not overmix the batter after adding the dry ingredients. Mix just until combined.
- Check for doneness with a toothpick around 50 minutes, as ovens vary. If it comes out clean, your cake is ready!
- When cooling, let it sit in the pan for only 10 minutes to prevent it from getting soggy.
These few tips will give you a deliciously moist cake perfect for any tea time!
How to Make Date & Walnut Tea Cake
Ingredients You’ll Need:
Key Ingredients:
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup walnuts, chopped (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and then you’ll need to bake it for around 50-60 minutes. Once it’s baked, allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack. Total time: about 1 hour and 30 minutes before you can enjoy a slice!
Step-by-Step Instructions:
1. Prepping the Oven and Loaf Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating, grease and flour a loaf pan to ensure your cake comes out easily after baking.
2. Soaking the Dates:
In a bowl, combine the chopped dates with the boiling water. Stir in the baking soda, which will help soften the dates and enhance sweetness. Let this soak while you move on to the batter.
3. Creaming Butter and Sugar:
In a large mixing bowl, cream together the softened butter and brown sugar using a mixer until it’s light and fluffy. This process adds air to the mixture, making your cake soft and tender!
4. Adding Eggs and Vanilla:
Beat in the eggs one at a time. After each egg, mix until it’s well combined. Then, stir in the vanilla extract for a lovely flavor boost.
5. Mixing the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This step ensures there are no lumps and everything is evenly distributed.
6. Combining Everything Together:
Slowly add the dry mixture to the butter mixture, stirring just until everything is combined. Be careful not to overmix—it’s okay if a few flour pockets remain!
7. Adding Dates and Walnuts:
Stir the soaked dates along with their liquid into the batter. Then, gently fold in the chopped walnuts for that delightful crunch.
8. Pouring and Topping:
Pour the batter into your prepared loaf pan. For a nice touch, sprinkle a few extra walnuts on top to create a beautiful topping.
9. Baking the Cake:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check the cake at the 50-minute mark by inserting a toothpick into the center—if it comes out clean, your cake is ready!
10. Cooling Time:
Once baked, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This will help it remain moist and fluffy!
Enjoy your Date & Walnut Tea Cake with a warm cup of tea or coffee for a delightful afternoon treat!
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Can I Use Other Types of Nuts?
Absolutely! While walnuts add a nice crunch, you can substitute them with pecans or almonds if you prefer. They’ll offer a different flavor but still work wonderfully in this recipe.
What If I Don’t Have Brown Sugar?
No problem! You can use white granulated sugar instead, but for a similar flavor, mix a tablespoon of molasses with the white sugar to mimic brown sugar’s taste and moisture.
Can I Make This Cake Ahead of Time?
Yes! This tea cake keeps well. You can bake it a day ahead and store it tightly wrapped at room temperature. It also freezes nicely—just wrap it in plastic wrap and foil for up to 3 months. Thaw it in the fridge overnight before serving!
How Can I Make This Recipe Vegan?
To make this tea cake vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg), and use a plant-based butter in place of regular butter. It will still be delicious!
